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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Tony Fatso’s Orange Bourbon Pork Medallions Recipe

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This recipe for Tony Fatso’s Orange Bourbon Pork Medallions is from On the Grill with Tony Fatso, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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