Saturday, January 15, 2011

Bacon-Wrapped Pork Tenderloin Medallions

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.


Big Dude said...

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).

Chez said...

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.

Big Dude said...

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.