Dave Smith > wrote in
:

> Pan fried medallions might be good if they are really thin. Pork
> tenderloin cooks quickly, and dries out quickly. If I am going to
> grill it, I usally marinate it in olive oil and lemon juice with salt
> and pepper, garlic and oregano. I butterfly the tenderloin and pound
> it out a bit before marinating. Grill it over high heat for just a
> few minutes per side.
>
> If you want to roast it in the BBQ, try something like a honey mustard
> marinade and baste.


Dave,

I saw a show the other day on food-tv. Tyler made medallions but he did
maybe 1/2" medallions. I think he bit his tongue and declared it
delicious for the camera.

I'd like to use the recipe mentioned, pan fried over medium heat. The
tenderloin roast has obviously been a big hit with the reviewers. Maybe
resign myself to the tenderloin first.

Thanks,

Andy