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Thanks, CaptTable

Lawn RangerLawn Ranger Posts: 5,466
edited 10:56PM in EggHead Forum
<p />Thanks for the last post that prompted this cook about to take place. This is an under 1 pound pork tenderloin that I sliced into Medallions, wrapped in bacon, soaked in Blackberry?pear Balsamic Vinegar (a la Chubby) and coated with Ken Stone's Red Rooster.[p]I'm waiting on a MickeyT monitored fire to get ready. Wil, I promise I will get them done.[p]Mike


  • ChubbyChubby Posts: 2,956
    LawnRanger,[p]Yummy!![p] are my Hero!!![p]Evans
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Lawn RangerLawn Ranger Posts: 5,466
    That's as it should be.[p]BuddyLawn

  • LawnRanger,
    Okay, Those pork medallions look awesome, how did you do them..and.. where did you get the Pear Balsamic vinegar?

  • LawnRanger, Talk is cheap! I need an address where to show up next time!;^)[p]Phillip

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