I see these at the store every now and then, usually mixed in with frozen packages of rib tips. They are the odds and ends from those $$ pork tenderloins you see from Hormel, etc. I found a bunch for 1.99/lb, so I bought them all.
Rubbed down with Annie's Garlic EVOO and some Oak Ridge BBQ poultry rub.
Line 'em up..
MAK is cruising along at 250°. These don't take long to cook at all.
As they approached 130° or so, I mixed up a Balsamic Blues Hog glaze.
Time for the 'candy' stage.
Bump the heat up so we start to sizzle a bit.
To quote Sparky - "Wa La.."
Plated with some green stuff.
PDG.
That was the last package from the freezer, so I need to keep an eye out for more..