Marinated pork tenderloin medallions with vegetables

Ingredients

• 907 g to 1.4 kg (2 to 3 lb) of pork tenderloins, cut into pieces of 2.5 cm (1 inch) thick
• 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
• 1 onion, quartered
• 1 red bell pepper, cut into large pieces
• 30 ml (2 tablespoons) of olive oil
• 5 ml (1 teaspoon) of dried oregano
• Salt and pepper, to taste
• 65 ml (1/4 cup) of olive oil
• 60 ml (1/4 cup) of honey
• 60 ml (1/4 cup) of soy sauce
• 3 garlic cloves, chopped
• 1 sprig of rosemary
• Juice of 1 lemon
• Salt and pepper to taste