Last night's BBQ experience was a great spice-rubbed pork tenderloin with bacon BBQ sauce (yes, we're getting through a lot of bacon in this house at the moment!). I'm also including here a great BBQ chicken sandwich recipe which is a great alternative if the rain really is British-spring-total-downpour type rain (or if you are a wimpy Californian, and the temperature has inexplicably dropped below 60 degrees), since it doesn't require stepping out of the kitchen at all.
Rise up BBQ-lovers, and show the rain who's boss.
Spice-Rubbed Pork Tenderloin with Mustard Barbecue Sauce
Adapted from Cooking Light Way to Cook: Grilling
Serves 6
Sauce:
1/2 cup pancetta, chopped into small dice
1 cup chopped onion
1/2 cup prepared yellow mustard (all the Brits out there, not your strong, clear-your-sinuses yellow mustard! A mild American-style burger mustard)
5 TBSP liquid honey
3 TBSP ketchup
2 TBSP cider vinegar
1/4 tsp chili powder
1/2 tsp ground cumin
Pork:
1 TBSP packed brown sugar
1 TBSP smoked paprika
2 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
3/4 tsp salt
1/2 tsp ground black pepper
2 1lb pork tenderloins, trimmed
Cooking spray
1. Preheat grill to medium-high heat.
2. To prepare sauce, cook pancetta in a small saucepan over medium-high heat until becoming crisp, then add onions and continue to cook for a further 4 minutes until onion is softened and starting to color. Add mustard and next 5 ingredients to pan, and bring to the boil stirring. Reduce heat and simmer for 4 minutes until slightly thickened. Keep stirring frequently, as otherwise it may stick to the bottom of the pan.
3. To prepare pork, combine brown sugar and next 6 ingredients in a small bowl, stirring well. Rub mixture evenly over trimmed tenderloins.
4. Grill pork over a rack coated with cooking spray for around 20 minutes, or until a meat thermometer registers 145 degrees F, turning once half way through. Let pork stand for 10 minutes. Cut crosswise into 1/2" thick slices and serve with sauce.
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Barbecue Chicken Sandwiches
From Cooking Light Magazine
Serves 6
1/2 cup ketchup
2 TBSP dijon mustard
2 TBSP water
3/4 tsp ancho chile powder
3/4 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp Worcestershire sauce
1/8 tsp kosher salt
3 cups shredded skinless cooked rotisserie chicken
3 TBSP mayonnaise
2 TBSP cider vinegar
1 tsp sugar
3 cups shredded cabbage (I used a package of coleslaw mix)
1/3 cup chopped green onions
6 hamburger buns, toasted
1. Combine first 10 ingredients in a pan. Bring to a simmer and cook for 10 minutes, stirring frequently to prevent it from sticking.
2. Combine chicken and sauce.
3. Combine mayonnaise, vinegar and sugar with a whisk. Add coleslaw and onions and toss together.
4. Place about 1/2 cup of chicken mixture on each bun, followed by 1/2 cup coleslaw.
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