I marinaded 4 cuts of backstrap cut into butterfly chops in the following concoction:
- 1 Tablespoon Olive Oil
- 1 Teaspoon Creole Seasoning
- 1 Teaspoon Montreal Steak Seasoning
- 1 Teaspoon Sriracha Sauce
After about 4 hours in the fridge, I removed the chops, pressed them into a circular shape, and wrapped then with a slice of bacon secured with a toothpick.
Grill to medium so that you still have a nice warm red center, fix some side dishes, and enjoy.