Have a recipe to try from http://barbeque.allrecipes.com/az/54342.asp

Before YOU consider making the recipe, read through the reviews for many
of the chipotle pepper adjustment suggestions.

The pre-seasoned cryovac'd teraki and peppercorned tenderloins I made
have always been great. Flavorful and juicy.

Now I have a fresh pork tenderloin and before I start I was thinking
about grilling or pan frying 3/4-1" medallions instead of the oven
roasting.

Any thoughts?

Thanks,

Andy

Andy wrote:

> Have a recipe to try from http://barbeque.allrecipes.com/az/54342.asp
>
> Before YOU consider making the recipe, read through the reviews for many
> of the chipotle pepper adjustment suggestions.
>
> The pre-seasoned cryovac'd teraki and peppercorned tenderloins I made
> have always been great. Flavorful and juicy.
>
> Now I have a fresh pork tenderloin and before I start I was thinking
> about grilling or pan frying 3/4-1" medallions instead of the oven
> roasting.

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 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

Andy wrote:
> 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

I don't grill, so I always roast mine after marinating - about 25 min.
at 425 deg. F. or so.
Here's my marinade:

Pork Marinade (for loins or tenderloins) Nancy Dooley

soy sauce - about 1/4 C.
white wine - about ½ C.
red wine vinegar - about ½ C.
parsley flakes - a couple T.
pepper - to taste
garlic - minced, about 2 T.
oil - about 3/4 C.
Worcestershire sauce - about 3 T.
diced basil - a couple T.
lemon juice - about 1/4 C.

Marinate pork tenderloins or loin roasts for 6-10 hours.

Andy wrote:
> Have a recipe to try from http://barbeque.allrecipes.com/az/54342.asp
>
> Before YOU consider making the recipe, read through the reviews for many
> of the chipotle pepper adjustment suggestions.
>
> The pre-seasoned cryovac'd teraki and peppercorned tenderloins I made
> have always been great. Flavorful and juicy.
>
> Now I have a fresh pork tenderloin and before I start I was thinking
> about grilling or pan frying 3/4-1" medallions instead of the oven
> roasting.
>
> Any thoughts?
>
> Thanks,
>
> Andy

Andy,

I always go the medallions route, but that's just my preference. I'm
single, and it always seems quicker and easier to pan fry than to grill.

Either way, I'm sure it'll turn out great and be quite good! I love pork
tenderloin.