AngusBrock
Well-Known Member
This is a recipe Culom came up with on the fly for our new years eve party and was an absolute hit.
Take 1 or more whole backstraps and slice into 3/4 -1 inch medalions.
Cut a pocket into the side of the medalion and stuff with crumbled blue cheese.
Season how ever you prefer (we used hickory smoke flavored salt, garlic powder,black pepper,red pepper, and a dash of montrial steak seasoning)
Roll in fine bread crumbs and fry in butter.
We did six Whole backstraps and 6 tenderloins along with a 10-12lb smoked pork leg for 15-20 people and they ate almost every bite.
Take 1 or more whole backstraps and slice into 3/4 -1 inch medalions.
Cut a pocket into the side of the medalion and stuff with crumbled blue cheese.
Season how ever you prefer (we used hickory smoke flavored salt, garlic powder,black pepper,red pepper, and a dash of montrial steak seasoning)
Roll in fine bread crumbs and fry in butter.
We did six Whole backstraps and 6 tenderloins along with a 10-12lb smoked pork leg for 15-20 people and they ate almost every bite.
