Pork Tenderloin Sandwiches with Bacon Hasselbacks and Asparagus


 

Mike Coffman

TVWBB Olympian
Hasselbacks were sliced and filled with hickory smoked bacon. I then coated them with a butter
and garlic paste mixture. Put into the oven at 350 degrees.
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Tenderloin had been previously sliced to make medallions, but since these pieces were of various
sizes I didn’t feel like messing with the medallions tonight. I pounded them down to about a
quarter inch width. They were then seasoned with McCormick’s Roasted Garlic and Bell Pepper.
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Put onto the Performer, indirect, using RO lump charcoal and 1 small chunk of apple wood.
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Asparagus was given an olive oil bath and then seasoned with McCormick’s Vegetable seasoning.
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Tenderloins were taken to an internal temp of 140 and then pulled from the Performer. Put under
a tent of foil to rest while the asparagus was grilling.
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Asparagus onto the Performer.
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Asparagus done.
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Here’s your plate. About 5 minutes before pulling the potatoes from the oven I put a small amount
of shredded Colby jack cheese on the potatoes and put them under the broiler.
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Very delicious and filling Thursday night dinner.

Thanks for looking!
 

 

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