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The pork was rubbed well, smoked to 165°F and then allowed to rest for 30 minutes. The apples and sausage were thinly sliced and the apples cored to remove the seeds. After resting the pork was sliced into medallions about 1/2 inch thick.
Everything was assembled in a casserole dish. Each tenderloin medallion was topped with a slice of apple and a slice of sausage. We managed to beg a sample of fresh mozzarella from a friend and crumbled it on top. Feta would have been a great choice, too- maybe even blue cheese for something really interesting. After assembling the stacks we blended some SkippyP's Honey Maple BBQ Glaze with balsamic vinegar, extra virgin olive oil, and a pinch of BBQ Rub- the mixture was lightly drizzled over everything. Since the meat was already cooked we just warmed the dish in a 350°F oven until the cheese had melted.
We matched the tenderloin medallions with some cheesy potatoes, BBQ Beans, and our favorite Bread & Butter Jalapenos. We also found some homemade bread & butter pickles in the fridge and wouldn't have felt right leaving them out! We reserved some of the drizzled sauce for dipping, too.
Pork tenderloin is a versatile cut that, when prepared properly, will make your guests ooh and aah with every juicy bite. Let SkippyP's BBQ Catering plan the menu for your next graduation party, wedding, company picnic, or family meal. We can prepare a full buffet or just drop off a packaged dinner. And try SkippyP's BBQ Sauces, Rubs, and Compliments with your next meal. We know you'll enjoy. |
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