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Posts Tagged ‘pork’

Bacon Wrapped Pork with Garlic-Mustard Butter

October 23rd, 2011 5 comments

Ingredients:

4 each 1 1/2 ” thick cuts of boneless pork loin
4 each  thick sliced bacon, hickory-smoked
Salt and pepper
Wooden picks
¼ cup butter,  softened to room temperature
2 teaspoons Dijon mustard
2  garlic cloves, minced

Directions:

Wrap one slice of bacon around each piece of cut pork loin and secure with a wooden pick
Season both sides with salt and pepper and spray lightly with cooking spray
Broil or grill as per below directions

Broiling:

Place oven rack 4″ to 5″ under heating element
Pre-heat broiler to 500° F
Broil for 5 minutes per side or until internal temperature reaches 145° F
Place on a serving platter and let for 5 minutes
Remove wooden pick
Serve with Garlic-Mustard Butter (see instructions below)

 

Grilling:

Pre-heat grill to 400° F.
Place bacon wrapped pork directly over high heat
Close grill lid
Grill for 5 minutes per side or until internal temperature reaches 145° F
Place on a serving platter and let for 5 minutes
Remove wooden pick
Serve with Garlic-Mustard Butter

 

Garlic-Mustard Butter

Combined butter, mustard, and garlic until well mixed
Chill while pork is being cooked
Divide equally on top of pork before serving

Barbecue Sauce for Spare Ribs and Pulled Pork

August 31st, 2011 No comments

Just in time for the Labor Day ‘cue!  Fire up the grill!

Barbecue Sauce for Spare Ribs and Pulled Pork

A sweet, spicy cider vinegar flavor that will make you come back for more!!!

Ingredients:

4 oz.    Honey
8 oz.    Apple juice
8 oz.    Cider vinegar
2 Tbl.   Brown sugar
4 oz.    Ketchup
1 Tsp. Red pepper flakes

Instructions:

1.  In a sauce pan over medium-high heat cook the honey for about 5 minutes or
until it  turns amber in color.
2.  Carefully pour in the apple juice and stir until blended, then reduce heat and
bring the mixture to a simmer.
3.  After reducing by half, using a whisk add in the remaining ingredients.
4.  Simmer for another 15 minutes, remove from heat and let cool.