BBQ Pork Medallions Options

[cuskit]

This is the name of tonights appetizer. I'll state right off that no pictures were taken, and I'm really sorry for that.... This was a last minute decision and no camera (at my shop, broken...).

I had to stop at the market for OJ on the way home, and as usual I checked out the meat case (Foodtown, a local supermarket). In the pork section I noticed some small packages of boneless sliced loin ends. Interesting - I grabbed a small package @ 1 lb. I knew Patty was grilling split chicken breasts on the barbie tonight, nothing special - S&P and paprika, baked potatoes (on the grill) and a salad. Not enough to maintain my weight profile, I decided to try an experiment with this packet of sliced tenderloin. This choice followed a recipe I use for sirloin tips.

Start off with EVOO in a frying pan, and saute some onions for a bit. Cut up the boneless pork into small one inch cubes, add to the pan (this was done on my side burner, while the chicken and baked potatoes resided under the closed grill). Grind up some fresh pepper, add a bit of coarse sea salt. Add a little bit of cooking sherry. Let this sit over high heat, turning and stirring often. After the meat begins to brown, add in some of your favorite bbq sauce, turning the heat down to medium. Let this simmer another ten minutes, until the sauce thickens up and caramalizes well. Serve either as is or over a bed of rice - in my case it was just on a plate - an appetizer that filled me before the main course was ready. I truly wish I had a camera, this was delicious, better than any sirloin I've made in a similar manner. The pork was very tender, the pieces easily broken with a fork (not really necessary as they started out small).

I will repeat this and pics next time, a quick and easy, but very delicious meal or appetizer.

Mike

[pat3332]

That does sound good Mike.

I've had medallions just seasoned and thrown in a frying pan with some sauteed onions before, but not the way you made them. The addition of the sherry and BBQ sauce sounds very good. Actually it was sounding pretty good before you added the BBQ sauce.

Are you getting your camera fixed, or getting that new Nikon you wanted?

Pat

[cuskit]

That does sound good Mike.

I've had medallions just seasoned and thrown in a frying pan with some sauteed onions before, but not the way you made them. The addition of the sherry and BBQ sauce sounds very good. Actually it was sounding pretty good before you added the BBQ sauce.

Are you getting your camera fixed, or getting that new Nikon you wanted?

Pat

I'm still not sure.... We leave for Kennebunkport in two weeks, so I've got to do something before that trip. I would not go without a camera. I will have my camcorder, but that won't help posting here....

I might go with a Canon. My daughter is very partial to them (she uses cameras a lot in her graphic artist work). I just hate to spend money right now not knowing what's coming up with my work schedule. And I'm not sure of the validity getting a digital camera of this age repaired. Probably the cost of a new one would be less. I won't have time to drop it off in the city before our trip, so I'm pretty sure a new camera is in my future. Just so many to choose from, it is a very difficult decision...

Mike

[pat3332]

Mike,

I agree with your daughter. I've had Canon's since I had a 35mm AE-1. I have a nice compact Canon 7MP 4X optical zoom now. My son just got a new Canon 10MP DSLR for a little over $500 and now I can get the new 10MP 20X optical zoom version of mine for about $400, which is less than I paid 2 years ago. It probably boils down to personal preference. I've always had Canon and am sold on them, but you've had Nikon and you're probably just as high on them. I know that up to now, your pictures have been a pretty good indication of how good Nikon's image quality is.

Each year you seem to get more camera for less money, so if it gets broken after a year or two, it doesn't seem to be very cost efficient to fix them anymore.

Have a good time on your trip. I'm looking forward to seeing the pictures.

Pat

[Jiggle Racing]

i took those thin sliced pork and marinated in charsu powder overnight and then smoked them with hickory. made a nice jerky.

[cuskit]

i took those thin sliced pork and marinated in charsu powder overnight and then smoked them with hickory. made a nice jerky.

I was thinking exactly the same thing - with the hours I'm pulling lately, I thought some jerky would be just the right snack to fill in the hours.

How long did you smoke them for? Can you tell me a little more about your process? I've got to go back and check, Old Bill has contributed a ton of great info on making jerky, but I've yet to try it.

Mike