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Pork Medallions Recipe

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This recipe for Pork Medallions, by , is from The Cookbook Legacy, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Roger Halverson

Category:
Category:

Ingredients:  
Ingredients:  
½ to 1 inch pork medallions, 3 per person
Enough olive oil to rub each medallion
Rub of choice, enough to cover meat. “Fat Daddy;s" or "Pork Butt" brands are options


GLAZE:
cherry habanero jelly, or any farmer's market hot jelly

Directions:
Directions:
Rub and spice the medallions, wrap and store in fridge at least 24 hours. Using apple pellets in a pellet grill, bring up to smoke 170-180º. Cook for 40 minutes, turning once after 20 min. Bring temperature up to 375º and glaze first side with habanero jelly, warmed on the stove and thinned with a little water, if desired. Flip and glaze until medallions are caramelized and read 135-140º on an instant read thermometer.

Personal Notes:
Personal Notes:
Wood pellet grills are a great investment and pay off in taste and finished product. Nothing beats the smell of a good wood cooking your supper!

 

 

 

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