1 pair (1 pkg) pork tenderloins
1 pkg maple bacon
2 pounds raw salmon
1 package corn muffin or cornbread mix
1 bottle Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce
extra virgin olive oil
1. Prepare the corn muffin or cornbread mix as cornbread in an 8″ x 8″ glass dish. Allow the cornbread to cool.
2. De-skin the salmon and sprinkle both sides with a light sprinkling of salt. Either sauté the salmon in a skillet with a little olive oil, or grill it. In either case, only cook it till it’s medium-rare. Allow the cooked salmon to cool. Once it’s cool, cut off and discard any crisp edges.
3. In a medium mixing bowl, combine 1-1/2 cup crumbled cornbread and 1-1/2 cup crumbled or cut salmon. (Both the cornbread and salmon should be in fairly small pieces for the stuffing mixture.)
4. Add enough Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce to the cornbread and salmon mixture to get it moist but still able to be formed into shapes. Set this stuffing mixture aside.
5. Starting at the thickest end of each pork tenderloin, cut slices about 1-1/2″ thick until the tenderloin tapers to the point where you’re getting chunks instead of medallions. Shape any malformed medallions using your fingers. (Leftover tenderloin can be boiled or grilled and added to baked beans, etc.)
6. Wrap a slice of bacon around each medallion.
7. Using the string, snugly tie the bacon to the medallion, wrapping the string around the medallion only once and tying a knot. (The string keeps the medallion from being deformed by the stuffing.)
8. Season both sides of each medallion with some salt and pepper.
9. In a metal skillet (don’t use non-stick here), heat a couple tablespoons of olive oil until it’s extremely hot. Sear both sides of each medallion until they’re slightly crusty. (The oil should be so hot, the oil sizzles when each medallion hits it.) When both sides of each medallion are seared (absolutely blackened), let them cool for a couple of minutes on a cooling rack.
10. When the medallions are cool enough to handle, use an extremely sharp knife to cut an ‘X’ in the seared top (the top is the widest of the top and bottom) of each one, cutting most of the way to the bottom of the medallion without going all the way through. Each of the four ends of the ‘X’ should go almost to the edge of the top of the medallion.
11. Lift one of the points at the top center of a medallion, and snip underneath the flap so it will lift. Do this with each point on each medallion, created four pointed flaps on each one.
12. Lift each flap on each medallion and spoon some of the stuffing inside, filling it as much as you can without deforming the medallion. (The string will help.)
13. Once the inside of each medallion is filled, spoon more on the top to create a mound of stuffing. Set the completed medallions on a baking sheet.
14. Preheat an oven to 400 degrees F.
15. Bake the medallions in the preheated oven for 15 – 20 minutes, or until an insta-read thermometer shows the medallions to have a minimum internal temperature of 145 degrees F.
16. When the medallions are done, remove them from the oven. Use a pair of scissors to carefully cut and discard the string from each one.
17. On a bed of wild rice on a plate, serve two medallions to each guest, with some additional, warmed Joe Perry’s Rock Your World™ Mango Peach Tango Hot Sauce on the side for dipping purposes