Crusted with chopped pecans & napped with my homemade praline bbq sauce
Prepped and wrapped in bacon love ~ ready for the fire.
Whole pork tenderloin, first seasoned with Pig Pen's Original spice then seared in the ol' Griswold ... then cut into 4 thick medallions & rolled in my homemade creole mustard ... then wrapped in bacon.
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3 comments:
These look delicious Chez and what a great idea. I've been looking for new ideas for tenderloins. How did you cook then - smoke, grill, oven, crockpot(LOL).
i seared the whole tenderloin first, then after slathering/seasoning & wrapping in bacon i broiled them under the broiler in my oven ... about 4-5 minutes on one side, then flipped them & broiled the other side for about 3-4 minutes ... then brushed the tops with some that praline bbq sauce & stuck them into crushed pecans ... then back under the broiler for about another minute to brown the pecans ... then plate & drizzle with more sauce. too cold outside to fire up a grill for this little amount of meat.
Thanks man - it's finally warming up here a little - low 40's today, so I've been doing a little PM on my smoker.
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