Barbecue Pork Medallion

Barbecue Pork MedallionThis Barbecue Pork Medallion is Top Notch!

There’s a very good reason why Pork Medallions, or in this case, why my Barbecue Pork medallion is so tender.  It’s a Pork Tenderloin.  So unless you over cook or burn the meat, it’s virtually impossible to not have silver dollar sized slices that practically melt in your mouth.  The secret to my recipe is just a 24 hour marinade.  As far as the rest goes, there really isn’t much to it.  In fact you don’t even have to use any special dressing or any cure for the meat.  Just your favorite BBQ Sauce!

Honey Hickory SmokeNow let’s talk about taking it to the oven.  Again, there’s nothing to it, but the way I was first introduced to the Barbecue Pork Medallion, we were hanging 1 lbs portions with meat hooks that draped over skewers on the top rack shelf of a meat locker oven.  A pan on the bottom caught all the drippings.  It’s very common to cook ribs, thighs or poultry this way as well.  However, given that most of us don’t have restaurant size ovens in our kitchens, any pan or oven safe dish will do just fine.  After a 24 hour marinade in your favorite Barbecue sauce, 350 degrees in your oven, for an hour and a half, will get you right where you want to be when your slicing up your succulent Barbecue Pork Medallion.  And coming from a 5 dollar Tenderloin and possibly a 98 cent bottle of Honey and Hickory Smoke BBQ Sauce, like I use from Kraft, how can you go wrong.

This is the way P.F. Chang’s makes their Pork Medallion, only they use their barbecue sauce, however.  I have the recipe for that too.

CLICK HERE if you want P.F. Chang’s Barbecue Sauce Recipe

Barbecue Pork Medallion Ingredients:

1 Pork Tenderloin
1 cup Barbecue Sauce

Marinate Tenderloin in BBQ Sauce for 24 hours then bake at 350 degrees f for 1 1/2 hours.

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Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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