Sunday's Apricot Chipotle Pork Tenderloin Medallions

Lawn Ranger

<p />[p][p]Courtesy of CarWashMike, I made some Apricot Chipotle Tenderloins last night. Marinated the medallions in an Apricot/Balsamic concoction, and did some fresh shrooms in some Balsamic and oil before skewering. The Apricot Chipotle has a really great, smoky flavor and a little kick. [p]Thanks CWMike![p]Is it Monday already?[p]Mike

mollyshark

Lawn Ranger,[p]So what's the specifics on the apricot concoction? Is this prefab or part this and part that?[p]mShark

Lawn Ranger

mollyshark,[p]Prefab. Here's the link.

[ul][li]http://www.cosmicchile.com/site/image.html?sku=apricot-chipotle[/ul]

Car Wash Mike

Lawn Ranger,
I really like that stuff. I basted some shrimp with it a few nights ago. Glad you liked it.[p]Mike

Porkchop

Lawn Ranger,
as much as i love pork tenderloin, those shrooms look AWESOME!! not so much a "square" meal as a "round" one. those brussel sprouts too?? i love those off my kooker!

Unknown

Porkchop,
How do you do em??? Do you use fresh or frozen. (Sprouts)[p]Cheers,
Bordello
Sprout lover

Porkchop

Bordello,
either work great. i put them in a 13x9 glass pan, dot with butter, salt and pepper, and roast at around 350-400. or higher; whatever the meat is cooking at is good enuf for 'em. they soften up nice and get charr-y edges on some of em. maybe toss once or twice during the cooking process to get them well buttered! i have a buddy who requests them often when i cook out![p]good luck; they're easy and good!