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Pork Tenderloin Medallions- how?

Flashback BobFlashback Bob Posts: 519
edited 7:38AM in EggHead Forum
I remember seeing some folks cooking their pork tenderloins by cutting into 1.5"(?) medallions and grilling. [p]What kind of temp and time would you do something like that?


  • stikestike Posts: 15,597
    Flashback Bob,
    it's analogous to a tenderloin of beef, basically a pork "filet mignon".[p]you can essentially cook it the same way.
    and of course, all the variations.[p](come get yer hickory, and i'll trade you some apple!)

    ed egli avea del cul fatto trombetta -Dante
  • 2jan07-034.jpg
    <p />Flashback Bob,
    i've done them a couple different ways...[p]just pull them at 140-145 or they might get dry.[p]medium heat around 300-350 for 20-30 minutes i think.

  • tripmactripmac Posts: 17
    Flashback Bob,
    I did them similar to RTD, but I marinated mine before and used shakin the tree on them. They came off great. Just watch it or they will dry out.[p]Trip

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