Richard Fergola’s Pork Medallions

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

• Royal Oak® 100% Charcoal Pellets
• Pellet Grill

1. Cut the ends off each tenderloin.

2. Spray 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!