Pork Tenderloin with Mustard BBQ sauce

If you’re all for a different kind of barbecue sauce, I suggest this one! It is a bit spicy, so if you don’t normally eat a lot of spicy foods your head might sweat! This BBQ sauce is made with mustard and a delicious combination of spices. Try it out!

mustard BBQ pork

Ingredients: (serves 2)

For the pork-

  • 1 Lb pork tenderloin
  • 1/2 TSP each of dried: Rosemary, garlic powder, thyme and onion powder
  • 1/4 TSP chili flakes
  • salt and pepper, to taste
  • 1 TBSP EVOO

For the sauce- (This makes about 2 cups so there will be left overs.)

  • 1/3C Ketchup
  • 1/2C Mustard
  • 3 TBSP apple cider vinegar
  • 2 TBSP worchesterchire sauce
  • 3 TBSP Franks red hot sauce
  • 3 TBSP honey
  • 2 TBSP brown sugar
  • 1/2 TSP each of dried: onion powder, garlic powder and smoked paprika
  • Fresh ground salt and pepper, to taste

Directions:

  1. Preheat oven to 425F. In a small bowl, mix together  your spice rub ingredients – rosemary, garlic powder, thyme, onion powder, chili flakes, salt and pepper. Mix until well combined. Rub the spice mixture all over your pork tenderloin.
  2. In a cast iron skillet over medium-high heat, add your EVOO. Once the oil is nice and hot, add your tenderloin to the skillet. Brown it on all sides to get a nice crust.
  3. Once the tenderloin is browned, move it right to the 425 degree oven for 10-15 minutes, or until its internal temperature reads 145F.
  4. In a medium bowl, whisk all of your sauce ingredients together. Set aside.
  5. Once the pork is done cooking, remove it from the oven and place it on a cutting board. Let it rest 5 to 10 minutes. Once the tenderloin is rested, slice it into medallions and serve with the mustard BBQ sauce.
  6. Serve this with mashed potatoes and a broccoli cole slaw! Yummy!

10 Spice Beer Can Chicken

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It was 29 degrees today. WOW. What an ABSOLUTELY beautiful day!!! But on super hot days like today, I don’t really feel like heating up my house any more than it already is – so I decided to BBQ outside! Tonights dinner is a super simple, yet delicious (moist) beer can chicken!!!! If you have never tried something like this, I suggest you do. Serve it up with some BBQ’D sweet potatoes, and BBQ’D whole carrots, and a home made Caesar salad.

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Ingredients:

  • 1 3-4LB whole chicken
  • 1/3c EVOO
  • 2 TBSP brown sugar
  • 2 TBSP garlic powder
  • 2 TBSP smoked paprika
  • 1 TBSP cumin
  • 1 TBSP coriander
  • 1 TBSP onion powder
  • 1 TBSP salt
  • 1 TBSP pepper
  • 1/2 TBSP cinnamon
  • 1 TSP cayenne pepper
  • 1/2 can of your favourite beer

Directions:

  1. Wash your bird thoroughly inside and out. Pat dry.
  2. In a small mixing bowl, mix together your brown sugar, garlic powder, smoked paprika, cumin, coriander, onion powder, salt, pepper, cinnamon and cayenne pepper and your evoo.
  3. Place your chicken in a LARGE bowl. Rub your seasoning paste all over the bird.
  4. Heat your outdoor grill to LOW on one side, and MEDIUM on the other side.
  5. Make sure to use some kind of drip tray safe for a BBQ to place your chicken on. Put the beer can in the chickens cavity, place standing up on the drip tray and put it on the LOW heat side of the BBQ. Close the lid. If the brown sugar on your chicken is getting black within the first 10-20 minutes of being on the grill, turn the heat down a little lower.
  6. Set a kitchen timer for 1 hour. This can take up to 90 minutes depending on the efficiency of your grill. My 4lb chicken only took about 1 hour.
  7. Once the thickest part of the chicken reads 165F, it is ready to come off the grill.
  8. Place chicken on a cutting board, let rest for 15 minutes.
  9. Once the chicken is well rested, carve and serve!