Pork Tenderloin Medallions...ala' "Lawn (Real Estate Mogul) Ranger."

Chubby · December 2006

<p />Sectioned Pork Tendy's about 1 1/2 fat inches thick, wraped with bacon, and skewered as shown.[p]Thirty minute marinade in a mixture of:[p]Balsamic Vinegar
Olive Oil
Blackberry preserves
Fresh rosemary
Thyme
Salt and Pepper[p]**Reserve and reduce 1/2 of your(unused) marinade for glazing**.[p](Sorry...no measurements)!![p]Egg...400 dome / standard grid height.[p][p]4 minutes each side(turning in between, if you desire)[p][p]Shut down egg..(dwell for another 4-6 minutes) while glazing
with remaining reduction. (12-14 Minutes total cook)[p][p]Remove...(rest for 5 minutes) and enjoy!![p][p]Thanks Mike....these were wonderful, and garnered the coveted
"2 Thumbs, Waaaay Up"...from the Management here on
Lusterleaf Drive!![p]Evans[p]Now,Buddy Lawn??[p]Maybe if you were cooking these for your
prospective buyers...that "Crib" of yours... would be history!![p][p][p][p]

WooDoggies · December 2006

Chubby,[p]Those look delicious!

Chubby · December 2006

WooDoggies,[p]Thanks..and easy enough for even "ME"...[p]to pull off!!![p]Evans

Wardster · December 2006

Chubbster,
That looks great![p]Is that a new grid your cooking on or do you clean it each time? If you clean it, how do you get it looking so nice? Mine always looks like it was pulled from the bottom of the sea.....

Chubby · December 2006

Wardster,[p]Actually...[p]My "Friends" offer to clean it for me, (every time I fire it up)!! [p]LOL!!!!![p]I do spray with Pam before each use, and wire brush
before each use. [p]I'm not much for grungy eggs...or nasty grids, for that matter!![p]Evans[p]PS: It's gooood......to have "Friends"

Car Wash Mike · December 2006

Chubby,
Nice looking Chubster. How big of tenderloins to you get? I can only find the dinkie ones at the store. Might try Sams.[p]Mike

Lawn Ranger · December 2006

<p />You have learned well and wisely put your talents to admirable use.[p]Master Ranger

egret · December 2006

That looks great, Evans. Next time, how about measuring?? I'm not the chef type and I need "numbers" to go along with the ingredients........

Chubby · December 2006

egret,[p]I'm sure that the guy (in the apron), that you made such sport of last week...[p]he's probably got your mesurements!![p]Evans

egret · December 2006

Geeeez, I was just trying to give you some "exposure" to help your GrateMates business along a little!!

Car Wash Mike · December 2006

egret,
People gouged their eyes out. Some jumped off tall buildings. Little kids are scared for life. You call that help? LOL[p]Mike[p]

egret · December 2006

Car Wash Mike,
Yeah, you know, now that I look back I see what a great threat Chubby is to all who enter into his incredible sphere of influence. My condolences go out to all those who lost family members/loved ones as a result of viewing that frightening spectacle.......

Unknown · December 2006

<p />Lawn Ranger,[p]Although clearly "not worthy"...[p]I grill...at the feet of the Master!!![p]Thanks be to you!

TRex · December 2006

Dang Chubby. Dang. Where were these on Woosday?

Chubby · December 2006

TRex,[p]I'd like to say I was holding back my powder,[p]but I did'em late...Woosday evening!![p]Evans[p]sure is good to see you around again!!![p]

Unknown · December 2006

<p />Chubby,
nice!
i have a similar, but different recipe for bacon-wrapped pork kabobs.
(just pretend i did those on the egg as i didn't have the egg yet when i made those)

Pork Tenderloin Medallions...ala' "Lawn (Real Estate Mogul) Ranger."

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