Thinking of taking a pork tenderloin, cut into Filet size pieces (about the same as a piece of baccon), and then wrapping with bacon and grilling.. salt, cracked black, maybe a little garlic... Anyone ever do before and have any other ideas...
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got a taste for this tonight. any suggestions?
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So you're talking about making pork loin medallions? Treating 'em just like a filet mignon? Sure, why not? It's the same piece of meat as a filet comes from on a cow - just gotta worry about it getting dry with pork tenderloin/filet, so something like a hot fast sear to 143-145ºF or so is perfect.
<edit> I'll second the Tony's or Old Bay and Tony's together go well on a pork loin. Pork loin isn't the most flavorful cut on its own, so basting, marinating or seasoning well is the way to go.Last edited by DogFaced PonySoldier; May 4, 2022, 02:49 PM.
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We used to sell a lot of bacon wrapped pork loins out of a meat case during grilling season, sold a lot of them. One thing I always like with pork is to season it with caraway, it's a Czech thing.
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