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Pork Medallions with a Compound Butter

Had a pork tenderloin in the fridge that I had to do something with last night, didn't feel like grilling it whole so I decided to treat it like a filet mignon. Sliced and wrapped in bacon and then dusted with Salt Lick Rub.

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Tossed it on the Egg at 400F

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 Started pulling them when they hit 135-140ish, let rest for 5 minutes, then topped with a garlic mustard compound butter I whipped up earlier.

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Pretty darn tasty even if that one sliced open was a bit more done than I would have preferred. Salty from bacon, peppery from the Salt Lick and a rich depth of flavor from the compound butter. Simple and quick weekday meal, kicking myself now because I really should have used the Mini. I feel like its been neglected recently.

Compound butter was 1/2 stick of butter softened at room temp, 2 tsp Dijon mustard, 1 tsp of Salt Lick Rub. Whip together, roll into a log with plastic wrap and placed in refirgerator to chill until needed.

Richardson, Texas

Griffin's Grub or you can find me on Facebook

The Supreme Potentate, Sovereign Commander and Sultan of Wings

 

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