delicious Archives - Passion for Pork

Recipe: Bacon-Wrapped Pork Tenderloin with Apricot Sauce

Posted on July 6, 2016July 6, 2016 by Admin

Pork month may have ended but my passion for pork certainly has not. This past weekend we entertained around twenty guests at our home in celebration of Canada Day and, well… BBQ SEASON! It’s always good day when I have an opportunity to get creative in the kitchen. But catching up with good friends and sharing laughs with amazing food is what summer is all about, right?

When I was choosing what to serve, my inspiration for this dish actually came from one of our Calgary chef’s pork month specials which included apricots. Pork tenderloin is always a great choice because it cooks up easy, is very nutritious and super tender. This spice combination has a delicate balance of flavour. The bacon contributes more flavour and saltiness while finishing with a warm apricot reduction, I think completes this dish with a perfect zesty sweetness. So… here is my recipe, please eat responsibly! (if you can)

WHAT YOU NEED

This recipe is for two pork tenderloins, approximately one pound each.
*Note: I am dressing a whole tenderloin in the photo above.

THE RUB:

1 tsp paprika

1 tsp dark brown sugar

1/2 tsp chili powder

1/2 tsp fresh ground pepper

1/4 tsp ground allspice

pinch himalayan sea salt
TIP *Because the bacon adds salt, I used very little additional salt.

MORE PROTEIN:

1/2 package sliced bacon of choice
*I used side bacon.

APRICOT SAUCE:

8- 10 fresh apricots

1-2 tbsp honey or granulated sugar

1 tbsp olive oil

HERE’S WHAT TO DO

Mix all the spices for the rub in a small bowl. Set aside.

Preheat barbecue grill to low-medium – medium heat.

Clean and trim off excess connective tissue from tenderloin(s) if needed.

Using your hand, rub the spice mixture evenly across the meat until all of the meat is covered on one side. Roll the tenderloin(s) and continue to rub the spice mixture until it is completely covered.

Next, take individual bacon slices and wrap them around tenderloin(s) slightly overlapping each section. Leave approximately 1 inch on both ends of the loin uncovered.

Wrap the loins in tinfoil and barbecue on medium heat, turning once until internal temperature is just under 71 degrees. (68 or so degrees) Remove and let stand for 3-5 mins.

While the meat is cooking, prepare the apricots by pitting and slicing them into even pieces. Add them to a medium skillet with the olive oil.

Sauté apricots on medium heat until tender. Add the sweetener and simmer on low for several minutes. The sauce should be slightly thickened and chunky.

Slice the tenderloin and serve immediately with warm apricot sauce.

Recipe: Bacon Jam-glazed Pork Meatloaf

Posted on March 20, 2014 by Dan Clapson

Yes, you read that right. There are few things I love more than meatloaf in this world and I love it even more when it’s covered in a delicious bacon jam (like this one). Whether you like it piping hot, straight out of the oven or chilled, sliced and served between some soft bread with a healthy slathering of mustard, this meatloaf fits the bill.

I think we all know there is at least one snowfall left before spring warms up for good, so keep this on-hand for that day when you’ll need something extra comforting on the dinner table!

What you’ll need…

2 cloves garlic

2 stalks celery (roughly chopped)

1 carrot (roughly chopped)

1 yellow onion (roughly chopped)

1 1/2 lb ground pork

2 large eggs

1/4 cup bread crumbs or crushed soda crackers

2 tbsp ketchup

1 tbsp worcestershire sauce

2 tsp soy sauce

2 tsp smoked paprika

2 tsp ground black pepper

bacon jam for glazing (approximately 1/3 cup)

Directions:

Preheat your oven to 400 degrees.

Place the first 4 ingredients in a food processor and puree until you have a fine mixture (note: in lieu of a food processor, mince all vegetables with a knife as small as possible). Transfer to a large mixing bowl, add in all remaining ingredients except bacon jam.

Mix well with a spoon or by hand until everything is well incorporated. Transfer to prepared baking sheet or large baking dish and form as desired.

Brush liberally with bacon jam and let roast in the oven until fully cooked through and jam has began to carmelize, about 30 minutes. For a deeper carmelization, crank up to high broil for the final 5 minutes of cooking.

Serve with mashed potatoes or roasted brussels sprouts!

Serves 4

Total cook time…35 min

Recipe: Tangy Tomato Pulled Pork

Posted on October 1, 2013 by Dan Clapson

To me, pulled pork is an all-season dish. Sure, it might be a bit more enjoyable on some slider buns at a backyard get-together, but the satisfaction after eating some tender pork is something any food lover can appreciate any month of the year.

This recipe is very simple. Once the pork is pulled and it’s lathered in sauce, it’s up to you what to do with it. I like being a little more creative in fall and put some pulled pork into my lasagna in lieu of the standard ground pork and beef. Go on, do somethin’ crazy!

(also, need to go shopping for some pork? Maybe try this new Alberta Pork line at Calgary Co-op!)

What you’ll need…

Pork:

2-3lb boneless pork shoulder

1 yellow onion

3 cloves garlic

6 cups water

2 tsp chili powder

2 tsp salt

Sauce:

1 yellow onion (diced)

2 cloves garlic (crushed)

2 cups crushed tomatoes

1/3 cup brown sugar

1/3 cup ketchup

1/4 cup red wine vinegar

1 tbsp worcestershire sauce

1/2 tsp cayenne pepper

salt and pepper

olive oil

Directions:

If you’re using a slow cooker, place all of the pork shoulder ingredients into the pot, cover and let cook on ‘low’ for 7-8 hours or until pork is very tender and can be pulled with a fork.

If you’re braising in the oven, preheat the oven to 300 degrees, place all ingredients in a deep pan, cover with tinfoil and let cook for 4-5 hours until very tender.

While that’s braising away, cook down the onion and garlic in a large pan with some olive oil on medium-high heat until softened, about 5 minutes. Add in the next 6 ingredients and let come to a simmer, reduce to medium heat and let the mixture cook for 30 minutes.

Using an food processor or blender, puree the sauce until smooth. Once the pork has cooked, pull the meat using two forks and slather in the sauce. Serve any which way you’d like!

Serves 6-8

Total cook time…7 hours

Recipe: Honey and Gochujang Pork Ribs

Posted on July 2, 2013July 2, 2013 by Dan Clapson

Just because the long weekend is over, doesn’t mean that you can’t enjoy some food in the sun! Everyone loves some sticky, spicy and finger-licking ribs in the summertime. This simple recipe is full of Asian flavours and best enjoyed in a backyard on the patio with some good friends and cold beer!

What you’ll need…

Ribs:

1 rack of pork side ribs

1 yellow onion (quartered)

3 cloves garlic

2 TSP salt

2 TSP ground black pepper

water (enough to cover)

Sauce:

2 TSP sesame oil

1 TBSP gochujang

2 TBSP oyster sauce

1 TBSP honey

1 TBSP soy sauce

1 TBSP rice wine vinegar

1/2 cup water

1 TSP ground black pepper

Directions:

Starting with the ribs, place all ingredients in a slow cooker and cover with water. Cook on low until ribs are nice and tender, approximately 4 hours. Can be done a day in advance.

To make the sauce, heat the sesame oil in a medium pan on medium-high heat, stir in the gochujang and let cook for 2 minutes. Reduce to medium heat, add the next 6 ingredients to the pan, and stir until well incorporated.

Let the mixture continue to cook, stirring occasionally, until sauce begins to thicken, about 5 minutes. Remove from heat and let cool until you’re ready to brush on the ribs.

If you’re using the barbecue, cover the ribs with the Asian-inspired sauce and grill for 3 minutes on each side, reapplying sauce after flipping. If finishing the ribs in the oven, preheat to 400 degrees, place on a prepared baking sheet and brush liberally with sauce. Let bake, uncovered for 25 minutes and serve.

Serves 2-3

Total cook time…4 hours, 30 min