First sauteed up some onions and set them aside.
Trimmed out a couple of Porterhouse steaks that were on sale at East Gloucester Stop and Shop.
Liberal SPG (salt/pepper/garlic) seasoning and whipped up some garlic butter for the buns and sriracha mayo for the topping.
Grill to 120 degrees internal for edge to edge rare steak.
When steaks are close to being done toast the brioche rolls with garlic butter.
Slice the steak thin and layer on the toasted bun.
Add a dollop of sriracha mayo and the sauteed onions.
Started out with full charcoal baskets and let the charcoal get going pretty good. Put a sear on the pork on all sides and then covered the pork tenderloins with Chef G’s Bacon Marmalade. Let it firm up and then pulled the loins off, wrapped in foil for ten minutes to let the juices redistribute within the meat and then sliced them for some sheer heaven.
Thanks Chef G-
Check Out Chef G’s Facebook page for more info–
Easy To Make Killer Results
- 1.5 Pork Tenderloin
- Ground Cayenne Pepper
- 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-
Continue reading “#Bacon Wrapped Pork Medallions Grilled On The @STOKGrills Charcoal Drum With Apricot Cinnamon Cayenne Pepper Glaze Recipe”