"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Tony Fatso’s Orange Bourbon Pork Medallions Recipe

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This recipe for Tony Fatso’s Orange Bourbon Pork Medallions, by , is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, September 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Whole pork tenderloin
Salt and pepper
6 tablespoons butter
3 tablespoons chopped onions
1 teaspoon crushed peppercorns
1 Cup white wine
2 ½ tablespoons brown sugar
1/3 Cup lemon juice
1 Cup orange juice
¼ Cup bourbon
1 tablespoon orange zest
2 teaspoon minced parsley
2 tablespoons of flour

Directions:
Directions:
Prepare your grill for direct, high heat. Liberally apply the salt and pepper to the pork tenderloin and grill over the coals for about 12-15 minutes, until the internal temperature of the pork is 170 degrees. Remove the pork from the grill and let it chill out for about 5 minutes. Let’s start making your sauce; melt the butter in a sauce pan. Cook the onions in the butter for about 5 minutes then add the rest of the ingredients in order. Cook the sauce until sugar is dissolved and the flour has a chance to thicken things up a little bit.
Back to the pork, cut the tenderloin into ½ inch slices, or medallions, and arrange them on a serving tray. Then just top them off with a drizzle of the orange bourbon sauce and you’re done. Serve any remaining sauce on the side.

 

 

 

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