Richard Fergola’s Pork Medallions


Duck Fat Spray
Peach Compote
Pork Tenderloins
Peach Habanero Glaze
Fergolicious Sweet Luv Seasoning


1. Cut the ends off of each tenderloin.

2. Sprach each side with duck fat.

3. Add Fergolicious Sweet Luv Seasoning.

4. Cook indirect over pellets for 30-40 minutes.

5. Finish on the grill to reach 140 degrees, internal temp.

6. Pour over peach habanero glaze & brush in.

7. Slice tenderloins into medallion pieces.

8. Pour peach compote over medallions.

9. Enjoy!

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