Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Sneak Peek: NEW Recipe - Pork Tenderloin Lollipops

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Sneak Peek: NEW Recipe - Pork Tenderloin Lollipops


    You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members



    Pork Tenderloin Lollipops, by Clint Cantwell
    Here's the ultimate grab-and-go appetizer. Pork tenderloin is cut into medallions that are then skewered with lollipop sticks before being grilled and served with a soy-ginger dipping sauce.


    Here's the ultimate grab-and-go appetizer. Pork tenderloin is cut into medallions and skewered with lollipop sticks before being grilled and served with a winning soy-ginger dipping sauce.

    Click image for larger version

Name:	pork-lollipops-1024x683.jpg.png
Views:	11057
Size:	732.2 KB
ID:	1076734

    #2
    Who doesn't love food on a stick?

    Thanks for the sneak peek.

    Kathryn

    Comment


      #3
      BIG fan of pork tenderloin here, especially when it goes on sale periodically for $2.99/lb. at Kroger. I'm always looking for something new to do with it, and this looks great. I'm thinking a double batch might be a good use for the Vortex.

      Comment


        #4
        Bookmarked!

        Comment


          #5
          This sounds delicious, and easy, too!
          ​​

          Comment


            #6
            OMG!

            Comment


              #7
              Question: The recipe was originally created for a pre-marinated tenderloin... do they come with the silverskin removed, or is that a skippable step? I would think the former, meaning you might want to update the recipe to note the removal of the silverskin.

              Comment


              • Huskee
                Huskee commented
                Editing a comment
                To me, (and I realize I am not Clint the author of this recipe) they're so thin that I'd skip the hassle of removing it myself.

              #8
              Looks like fun!

              Comment


                #9
                Tip: if you cannot find pointed lollipop sticks use a pencil sharpener.

                Comment


                  #10
                  This recipe is a keeper. I cannot think of a quicker, simpler or flavourful way to do pork tenderloin. Honestly, the most effort I used was lighting the charcoal chimney and pouring it into the S&S. I did not bother with the sticks as it was just the wife and I.

                  No pictures but I have another tenderloin on hand and this recipe will be incorporated into the rotation so stay tuned.

                  Comment


                    #11
                    Don't want to be Debbie downer but the recipe sounds incredibly basic. Cut tenderloin into medallions. Grill. Dip in soy-ginger sauce. It feels like there's a step missing which is to marinate the pork esp given the source.

                    My quick thought would be to marinate the medallions in soy-ginger sauce minus the honey and lime. Then bring the marinade to a boil (to sterilizes it) and add the lime and honey. Or simply toss the marinade and mane the dipping sauce fresh.

                    Comment


                    • rodkeary
                      rodkeary commented
                      Editing a comment
                      Being incredibly basic is the beauty of this recipe. The dipping sauce provided more than enough robust flavor for my palate.

                      I'm sure you could be successful with your suggested marinate method but I would encourage you to try the recipe as written first. Just cut off a couple of medallions, grill them up and dip.

                    • rickgregory
                      rickgregory commented
                      Editing a comment
                      Oh I don't doubt it's tasty, I was just surprised by all of the rapturous comments above for what is a recipe that says, effectively, 'cut tenderloin into medallions, S&P, grill, dip in teriyaki sauce"

                    #12
                    Great idea,
                    Teriyaki sauce,
                    ​​​​

                    Comment


                      #13
                      I'm thinkin' this should be named "Midwest Satay"............

                      Comment

                      Announcement

                      Collapse
                      No announcement yet.
                      Working...
                      X
                      false
                      0
                      Guest
                      500
                      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                      false
                      false
                      {"count":0,"link":"/forum/announcements/","debug":""}
                      Yes

                      Spotlight

                      These are not paid ads, they are a curated selection of products we love.

                      All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                      Use Our Links To Help Keep Us Alive

                      Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                      Bring The Heat With Broil King Signet’s Dual Tube Burners

                      3 burner gas grill

                      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.


                      GrillGrates Take Gas Grills To The Infrared Zone


                      GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


                      The Pit Barrel Cooker May Be Too Easy


                      The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


                      A Propane Smoker That Performs Under Pressure

                      The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.