Yes yes, the very popular and versatile pork is full of advantages to delight fans of outdoor cooki

Yes yes, the very popular and versatile pork is full of advantages to delight fans of outdoor cooking. On the kitchen or medallions, in whole or skewers. I was inspired by a recipe ribs of the magazine seashell beach "Boost 100% BBQ" this recipe because I had beautiful tenderloins in large quantities and I wanted to cook medallions question be a little different. With a perfect blend of spices and a delectable sauce, everything is there to enhance the flavor of this beloved meat and make happy around the table ;) I served with this sublime creamy coleslaw and bacon cherry as well as good old chips canteen corner ;) ~ Note tomatoes: I made the spice mixture and then I rubbed well on each of my pork tenderloin so that there is everywhere . I wrapped it all up and put in the fridge for about 4 to 5 hours. Before cooking on the grill, I cut my nets medallions. When cooking, I slathered each sauce and honey chipotle. ~ Also, I kept the sauce to serve separately for sauceux who were at my table hihi! For about 4-6 people depending on the size of your fillets. Spice mixture Mexican Preparation time: 5 minutes Marinating: 4 hours Serves: 3 gives c. tablespoons (45 ml) Ingredients ~ 1 tbsp. tbsp (15 mL) packed brown sugar 1 tsp. tbsp (15 mL) chili powder 2 tsp. tsp (10 mL) coarse salt 1 tsp. tsp (10 ml) garlic powder 1 tsp. tsp (10 ml) dried oregano ~ Preparation for nets 1) On a baking sheet covered with foil, rub fillets with spice mixture. Cover well and refrigerate 4 to 5 hours. 2) Before cooking seashell beach on the grill, cut the fillets into medallions. During cooking, baste each sauce and honey chipotle. Barbecue sauce with honey and chilli chipotel Preparation: 10 minutes Cooking time: 25-30 minutes Serves: give 1 1/2 cups (375 ml) Ingredients ~ 1 tbsp. tablespoon (15 ml) olive oil 1/2 cup (125 mL) chopped onion 2 cloves garlic, minced 1 can tomato sauce (123 ml) 1/4 cup (60 mL) liquid honey 1/4 cup (60 mL) cider vinegar 2 tbsp. tablespoons (30 ml) lime juice (me, a little less) 2 c. tablespoons (30 ml) yellow mustard 2 tbsp. tablespoons (30 ml) Worcestershire sauce 1 to 2 tbsp. tablespoons (15-30 mL) chipotle peppers in adobo sauce, finely chopped (dose according to your taste) (I + + + hihi!) 1/4 cup (60 mL) tequila ~ Preparation 1) In a saucepan, Heat oil over medium heat. Add onion and garlic and cook, stirring, 2 to 3 minutes or until onion is softened. Add sasuce tomato, honey, cider vinegar, lime juice, mustard, Worcestershire sauce and chipotle peppers and mix. 2) Remove the pan from the heat, add the tequila and bring to boil. Reduce heat and simmer uncovered, stirring occasionally, seashell beach for about 20 minutes or until sauce is desired consistency. 3) Cook the medallions on the grill and brush with barbecue sauce and honey chipotle pepper on both sides. (Cook to desired doneness). source: Boost modify and transcribed by Lexibule ~ ~ Print recipe
Labels: garlic, chili seasoning, brown sugar, salt, lime juice, honey, yellow seashell beach mustard, onion, oregano, chipotle pepper, garlic powder, Worcestershire sauce, tequila, cider vinegar, Pork ~ ~ Barbecue
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