How To make Hickory Pork Tenderloin with Spicy Apple Topping
12 ounce bottle Lawry's Hickory Marinade w/apple Cider -- divded
21 ounce can apple pie filling or topping
2 1/2 pounds pork tenderloin
Combine 2 tablespoon Hickory Marinade with apple pie filling; set aside. Reserve 1/4 cup marinade. Place pork tenderloin in resealable bag and pour in remaining Hickory Marinade; seal bag. Marinate in refrigerator for at least 30 minutes. Remove from marinade; discard used marinade. grill tenderloin until internal temperature reaches 150 F and is no longer pink in center, about 35 minutes. Baste often with remainng marinade during cooking. Let stand 10 minutes before slicing. Warm apple mixture and drizzle over pork slices. Makes 6-8 servings. Variation: Can also use Lawry's Mesquite Marinade with Lime Juice or Teriyaki Marinade with Pineapple juice. MC formatting by bobbi744@acd.net ICQ#2099532
How To make Hickory Pork Tenderloin with Spicy Apple Topping's Videos
Bacon Wrapped Brown Sugar Pork Loin Smoked On The Weber Kettle
Pork Loin. Brown Sugar. Bacon. You could throw those three ingredients in a blender and the result would taste good. But I'm rubbing the Pork Loin with Brown Sugar today, then wrapping it with Bacon and smoking it using peach wood on the Weber Kettle using the Slow n Sear. A simple BBQ sauce glaze near the end of the cook finishes off this gorgeous piece of meat.
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#grilling #cooking #pork #bbq #barbecue
BBQ Pork Tenderloin Recipe
Malcom's Delicious Dinners - BBQ Pork Tenderloin with Green Apple Slaw and Chargrilled Sweet Corn
#deliciousdinners #bbqporktenderloin #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs Hot Rub
- Killer Hogs Vinegar Sauce
- Killer Hogs The BBQ Sauce
- Thermoworks Thermapen
BBQ Pork Tenderloin, Green Apple Slaw and Chargrilled Sweet Corn Recipe
- 2 pork tenderloins (3/4 - 1 1/2 lbs ea)
- 2 Tablespoons Killer Hogs Hot Rub
- 1/2 cup Killer Hogs The BBQ Sauce
- 1/2 cup Killer Hogs Vinegar Sauce
- 10oz angel hair Cole slaw
- 1 green apple (Granny Smith) - shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 ears sweet corn
- 2 Tablespoons butter - melted
- Pinch of Kosher salt
Directions
1. Prepare grill for two zone cooking (hot side and cool side).
2. Season pork tenderloins with Hot Rub and sear over the hot coals for 2 minutes each side for a total of 8 minutes.
3. Combine the bbq sauces and brush over the tenderloins. Move each one to the cool zone and continue to cook until internal temperature reaches 140 degrees. (rotate and sauce each loin every 5 minutes during this time).
4. Combine the Cole slaw and grated apple in a medium size bowl. In a small jar mix the mayo, sour cream, sugar, and vinegar. Season with salt and black pepper and pour over the slaw. Toss to combine and refrigerate until ready to serve.
5. Remove the pork tenderloin from the grill and rest for 7-10 minutes.
6. Place the corn on the grill and baste with melted butter turning often. It only takes a few minutes per side. Sprinkle with Kosher salt as soon as it comes off the grill.
7. To serve. Slice the pork tenderloins into medallions and plate with a mound of green apple slaw and an ear of corn.
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The BEST Sauce Anyone Can Make
Oven Pork Ribs with sticky Barbecue Sauce!
Sticky fabulous, fall apart PORK RIBS in the oven!!!
Slathered with a homemade barbecue sauce, these are OUTRAGEOUSLY moreish!
RECIPE:
Make a classic BBQ plate with:
Macaroni Salad RECIPE:
Corn on the cob
Honey Glazed Pork Loin Roast l Cooking In Canada
Ingredients
pork loin 3 lb = 1,35 kg
black pepper 1/2 tsp
cumin 1, 1/2 tsp
mustard seeds 1,`1/2 tsp
paprika 2 tsp
ginger powder 2 tsp
salt 1 tsp
honey 2 tbsp
soy sauce 40 ml
olive oil 40 ml
cloves 20 - 30 psc
lemon 1 pc
#honeyglazedporkloinroast #porkloinroast #roastloinpork #cookingincanada #bakemeat #meat #food #cookingchannel #tasty #howtobake #homemade #honey #pork #glazed #roastedpork
Professional Chef's Best Pork Tenderloin Recipe! (with BACON)
Wrapped in bacon, this pork tenderloin sprinkled with herbs is a quick, easy and delicious dish. You can follow-up this with Chef Michael's Bacon Whisky Jam (
Chef Michael Smith's recipe directions are below in the description.
INGREDIENTS
1 lb(s) pork tenderloin
3-4 slices of bacon
½ tsp salt
1 Tbsp brown sugar (or your favourite sweet)
1 tsp herb or spice, dried thyme, fresh rosemary or ground cinnamon
1 Tbsp any mustard
lots of freshly cracked black pepper
DIRECTIONS
1. Preheat your oven to 500ºF. Turn on your convection fan if you have one. Line a baking tray with parchment paper.
2. Carefully slice off and remove the ‘silverskin’ (white coating) from the tenderloin, leaving any visible fat in place. In a small bowl whisk together the brown sugar, mustard and your preferred herb or spice. Using your hands, dip the tenderloin and coat well. Season it with pepper, then fold under the small end of the tenderloin so it doesn’t overcook. Wrap the bacon all around, as tight as you can, with a slight overlap trying to have your starts and finishes on the underside. Secure the bacon by piercing through with a piece of dry spaghetti noodle and place on the prepared baking tray. Grind some more pepper over and bake to an internal temperature of 145ºF, about 20 minutes. Slice, serve and share!
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