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Chipotle Pork Tenderloin Medallions
What do you put on the table when you feel like Buffalo Chicken Wings, but don't want the mess? Easy. Chipotle Pork Tenderloin Medallions do the trick.
Chipotle? It's pronounced chee-POHT-lay. And no, it's not a crazy new variety of pepper - it's a vine-ripened RED jalapeno slow-smoked over pecan wood. What is crazy is how differently you use it. Tabasco Brand Chipotle Pepper Sauce can be sprinkled as a condiment, poured like a steak sauce and used as a meat marinade or basting sauce. It's got a perfect balance of smoked flavor and heat, so it's something the whole crowd will enjoy.
Prep: 15 min.
Marinate: 2-6 hrs. Grill: 20-25 min.
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For the marinade, heat oil over medium low heat. stir in garlic and cook for 15 seconds or until the garlic releases its fragrance. Remove from heat to cook slightly, then stir in orange juice, lime juice and Tabasco brand Chipotle Pepper Sauce. Bring quickly to a boil then cool to room temperature. Set aside ¼ cup to serve at the table; use the remainder to marinate the pork in a non-metalic dish or large Zip-loc bag. Marinate for 2-6 hours in the refrigerator.
Prepare the fire. If using charcoal,
fire up medium hot, modified two level fire. Place the pork tenderloin over the cooler side of the grill and cover, brushing with
marinade every 5 minutes. Cook for 20-25 minutes turning and basting with straight Tabasco brand Chipotle Pepper Sauce.
If you're using a gas grill, preheat the grill to high. Turn off one side and set the other side to medium. Place the pork tenderloin on the side that is off and cover the grill. Baste as above.
Remove the roast from the grill. Cover with foil and let stand for 10 minutes. To serve, slice the meat diagonally into ½ inch thick medallions. Serve with reserved marinade.
Variation
For a simpler marinade, simply use the Tabasco brand Chipotle Pepper Sauce straight out of the bottle. Go ahead! BE BRAVE! I guarantee you'll love it. That was actually the first recipe I tried before experimenting with the one above.
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What's Cookin' Weekly
I
guess I've caught Asian Fever!
Andrea C. sent in a recipe for
Grilled Rumaki and I've been
seeking out new Asian Dishes
ever since.
Thanks Andrea!
Other articles - Discover the absolute best
marinade for tough cuts of steak.
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