Easy To Make Killer Results
- 1.5 Pork Tenderloin
- Bacon
- Ground Cayenne Pepper
- Cinnamon
- Apricot Preserves
- Crushed Black Pepper
- Atlantic Saltworks Sea Salt
To check out how it’s done check out all the pictures by clicking the link below-
Partially cook the bacon because the pork medallions will cook faster so give the bacon a head start before you wrap them for grilling.
Soak your wooden spears for at least 20 minutes so they don’t burn up on the grill.
You’re going to slice the pork tenderloin into medallions about the width of the slices of bacon (makes sense since you’ll be wrapping them)
Hit ‘Em Up With Some Atlantic Saltworks Sea Salt and Crushed Black Pepper
All Ready To Hit The Grill
At This Point Get Your Grill Going. You’ll be grilling with direct heat so set yup your coals accordingly. Looking for a grill temp of 400 degrees.
Now for the glaze.
About Half A Big Jar Of Apricot Preserves Tablespoon of Cinnamon and A Tablespoon of Ground Cayenne Pepper (less cayenne if you don’t want the kick)
Mix it up in a bowl and microwave it for 40 seconds to make it more liquefied and basteable (is that a word, “Basteable”?)
Now it’s time to hit the grill with these bad boys.
Hit the grates with a little peanut oil (I always brush on peanut oil on my STOK Grills cast iron grates to get that killer cast iron seasoning for perfect hash marks and flavor every time)
I added a chunk of apple wood for a little extra smokey goodness. See it in the middle?
So klet them sit for 2-3 minutes, when you see the bacon start to curl just a bit on the bottom, rotate each medallion a half turn to get some nice hash marks and then grill for another 2-3 minutes.
Then when you flip em, see those pretty hash marks you get from the cast iron?
Now it’s time to baste these bad boys up. Apricot/cinnamon/cayenne pepper glaze em up!
Ohhhhh yeah boy!!!!!
Are you kidding me??????
Plated with Kate’s incredible shredded Brussels sprout and kale salad.
Winner all day long baby.
Northeast BBQ 