BBQ NEWS RECIPES

Pear Stuffed Pork Tenderloin with Chutney Poached Pears

Fire Up The Grill
By Steve Collins
The Home Chef
steve@thehomechef.net
www.thehomechef.net

This dish is a fabulous way to cook pork tenderloin for a festive summer meal. The plank acts as your oven. The house stays cool and you have a great meal for guests or family.
The chutney syrup and pears can be made a day in advance and kept well sealed and refrigerated. After trimming the pork and pounding it, make sure to thoroughly clean all surfaces before doing other prep.

Chutney Syrup
1 jalapeno pepper, peeled, deveined and finely diced
1/2 small onion, coarsely chopped
1/2 c. sugar
1 Tbsp. grated fresh ginger
1/2 c. vinegar
2 Tbsp. dry sherry
1 tsp. ground allspice
1/2 tsp. garam masala (an Indian dry spice mix that can be found in the Asian aisle of most supermarkets or you can find it on-line)

Put all the ingredients into the blender and pulse until smooth. Place the resulting puree in a saucepan, bring it to a boil and then reduce to a simmer. Cook until the volume is reduced by one half. Remove the pan from the heat and let cool.

Poached Pears
1 c. water
1/2 c. sugar
2 slices fresh ginger
2 pears cut in half, seeds removed

Bring the water to a boil in a saucepan over medium heat. Dissolve the sugar in the boiling water. Reduce heat to a simmer. Add the pears and ginger and cover. Cook for about 7 minutes then remove from the heat. Remove the skin from the fruit then place the skinned pears on a plate or in a shallow baking dish. Pour the chutney syrup over the pears. These can be made up to a day in advance. If not using them right away place them in a storact container, seal and and refrigerate.

Stuffed Pork Tenderloin
1 pork tenderloin, cleaned of silverskin
1 Tbsp. olive oil
2 Tbsp. shallots, finely minced
1 Tbsp. jalapeno pepper, finely diced
1 small pear, seeds removed and diced into 1/2 inch pieces
2 Tbsp. chutney syrup
6 lengths of butcher's twine, 8" long
1 wood grilling plank soaked for at least an hour

Cut the uneven parts from each end of the tenderloin and slice into 1/4 inch cubes. Refrigerate them until ready to make the stuffing. Make a half inch deep slit in the entire length of the tenderloin. Put the pork into a large recloseable plastic bag and pound to a uniform thickness of one-quarter inch. Season the meat with salt and freshly ground black pepper and refrigerate until the stuffing is made. After trimming the pork and pounding it, make sure to thoroughly clean all surfaces before doing other prep.

 Heat the olive oil in a sauté pan over medium heat. Add the minced shallots and jalapeno and cook for five minutes. Add the diced pork and cook for five minutes more. Add the pear pieces and cook for 3 minutes. Add 2 tablespoons of the chutney syrup and cook for another minute. Remove from heat.
Prepare a hot fire in the grill.

Lay out the lengths of string on your work surface spaced a half-inch apart. Put the prepared pork tenderloin on the string, cut side up. Open it up and spread a 1/2 inch wide line of stuffing down the center of the meat from one end to the other. Roll the meat around the stuffing and tie each of the pieces of string tightly. Place the tenderloin on the plank and put the plank on the grill grate directly over the fire. Cover the grill. Cook for 30 minutes. A thermometer inserted into the center should read 160˚. Remove the tenderloin from the grill and let it rest for 10 minutes. Cut the strings and discard. Slice the tenderloin and serve it with the chutney pears. Serves 2.

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Bacon and Baked Beans and other Summer Sides

Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Barbecue Guru
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
bbqbaron@gmail.com

It's time for Bacon and Beans and some other side dishes. Serve these beans with cheese-topped corn bread, they are delicious.

Cook Off Beans
1/2 c. barbecue sauce
1/2 c. ketchup
1/3 c. sugar
1/3 c. packed brown sugar
1 tsp. ground mustard
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1/2 lb. brisket burnt ends, chopped
1/2 lb. thick sliced bacon, cooked on your grill or smoker and chopped
1/2 lb. smoked sausage, cut into 1-inch slices, cooked and drained
16 oz. can kidney beans, rinsed and drained
15-3/4 oz. can pork and beans
15-1/4 oz. can lima beans, rinsed and drained
15 oz. can chili beans in chili sauce, undrained

In a large bowl, combine the first eight ingredients; mix well. Add cooked beef, bacon and smoked sausage. Stir in all of the beans.

Pour into a 2-qt. baking dish. Bake, uncovered, in your smoker at 250° for 1 to 2 hours, stirring occasionally or until heated through.   If the beans start to dry out add some water. Yield: 10-12 servings.

I said bacon and here's another good recipe from Austin.

Texas German Potato Salad
2 lbs. red potatoes, scrubbed
1 lb. package thick sliced bacon
2 c. sour cream
2 Tbsp. light mayonnaise
2 Tbsp. prepared yellow mustard
1 bunch green onions, chopped
3/4 c. chopped green olives
5 hard-cooked eggs, chopped
1 pinch Italian seasoning
2 Tbsp. ranch salad dressing
1 pinch smoked paprika, as garnish

Place the potatoes into a large pot and fill with enough water to cover.  Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.

Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.

In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing.

Crumble the bacon into the bowl and pour half of the reserved bacon grease over all.

Stir gently until everything is evenly distributed.   Garnish with a dash of paprika before serving. Serves 8 to 10.

Here a slaw recipe that we like to serve with barbecue and no bacon.

Oriental Cabbage Slaw
1 medium cucumber -- halved lengthwise and thinly sliced
1 c. fresh pea pods -- halved
2 tsp. toasted sesame oil
1/4 c. rice vinegar
1 tablespoon salad oil
1/2 tsp. sugar
1/8 tsp. salt
1/2 tsp. red chili paste -- (optional)
4 c. shredded Napa cabbage
1/2 c. coarsely chopped honey-roasted peanuts

In a large mixing bowl combine cucumber and pea pods.

For dressing, in a small mixing bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and, if desired, red chili paste. Pour over cucumber and pea pods, stirring to coat.

Cover and chill for 4, or overnight. Just before serving, stir in cabbage and peanuts. Makes 8 side-dish servings.

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