Tonight a couple of small pork tenderloins were given a medal. Well, more accurately, they were turned into pork medallions which, although technically not pork chops, certainly resembled miniature versions of them. They were accompanied by some roasted vegetables (taters, carrots, and onions mixed with some EVOO, granulated garlic, salt, pepper, thyme, and rosemary) which went on the BS Keg about a half hour before the pork.
The medallions were sprinkled with some Santa Maria Rub from The Rub Co. and went on the grill directly over the coals for about 5-7 minutes per side, long enough to cook them thoroughly but still leave them very moist and tender.
They were plated and served with a topping of mushroom and onion sauce made from a beer base (very similar to what we use for steak and ale pie).
Not bad considering I forgot to take any meat out of the freezer until very late in the afternoon. One of these days I might actually learn to plan ahead…