Smoked Orange Tenderloin Rounds

Posted by Unknown Monday, February 14, 2011
Taste Level: VGR
Cost: $20 and under
Serves: 4-6
Prep Time: 15-20 min.
Cook Time: 15-20 min.
Difficulty: 1

I had planned to make grilled Cornish Hens for a couple of our friends but Nicci was just eating solid foods after having her wisdom teeth yanked out.  So I needed something softer for a main course. I decided an already tender tenderloin pounded into medallions was my best option and literally through together this recipe in about 20 minutes make a few adjustments as I cooked and taste tested.  I hate to boast but I am really proud of myself.  This meal was so good we all ate far more than we should have.  I am not sure how I got so luck but the cooking gods must have been smiley down upon me.  This meal is not to sweet, not to spicy, not to smokey and just smooth enough that each bite is a different experience!  Fire up your grills and enjoy our Smoked Orange Tenderloin today!

1 1.7 lb pork tenderloin, cut into 8 chunks
mesquite chips

1/4 cup freshly squeezed orange juice (about 1 orange)
1/2 tsp cayenne
1/2 tsp smoked paprika
2 tbsp shallots
2 tbsp honey
1/4 tsp garlic salt
2 Tbsp brummel and brown
fresh crack pepper (to taste)
1/8 tsp liquid smoke

1/4 cup freshly squeezed orange juice (about 1 orange)
1/4 cup 2 tbsp sour cream
1 tbsp 1 tsp adobo sauce
2 tbsp chives (chopped)
1/4 cup red onion (chopped)
2 tbsp cilantro (chopped)
1/4 tsp chipotle pepper flakes
2 pinches cumin

Mix rub in small bowl using a fork. Slice tenderloin into 8-10 even rounds and pound with a meat hammer till you have 1-4-1/2 inch thick medallions. Place the tenderloin medallions into a ziplock bag or seal-able container and pour the rub into the container.  Rub the rub into tenderloins, place in the refrigerator and let sit for 1-2 hours.

Mix ingredients together in a small bowl.

Preheat grill to medium high heat and add mesquite chips to coals or smoker box.

Remove medallions from refrigerator and place them on lower grill grate, searing for 1 minute. Flip medallions and sear the opposite sides for an additional 1 minute. Move medallions to middle grate and cook 4-5 minutes. Flip all medallions and cook for an additional 4-5 minutes or until done. (If medallions are looking dry do not be afraid to drizzle them with a little bit of the left over rub to moisten them up.)

Remove medallions from grill and let set for 5 minutes. Serve 2-3 medallions per plate lying them angled onto one another. Drizzle sauce over them, top with a cilantro garnish and enjoy.


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