Sneak Peek: NEW Recipe - Pork Tenderloin Lollipops

[rickgregory]

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"

[rodkeary]

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.

[Uncle Bob]

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

[bbqLuv]

Great idea,
Teriyaki sauce,
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[rickgregory]

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.

[rodkeary]

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.

[Huskee]

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

[Huskee]

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.

[HawkerXP]

Looks like fun!

[Potkettleblack]

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.

[smokenoob]

OMG!

[Dewesq55]

This sounds delicious, and easy, too!
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[Jim White]

Bookmarked!

[Steve R.]

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.

[fzxdoc]

Who doesn't love food on a stick?

Thanks for the sneak peek.

Kathryn