Chili Dijon Pork Tenderloin

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 1 hour

Servings: 6

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minutes

Ingredients

• 1 pkg. Smithfield® Prime Fresh Pork Tenderloin, trimmed (comes with 2 pieces)
• 1 pound green beans, trimmed
• 1 1/2 pounds fingerling potatoes, unpeeled, halved lengthwise
• olive oil
• salt and pepper

Pork Brine

• 3 tablespoons salt
• 3 cups warm water
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 cup ice cubes

Spice Rub

• 1 TBS EACH chili pwdr, garlic pwdr, brown sugar,
• 1 tsp EACH salt, cumin, ancho chili pwdr, onion pwdr
• 1/2 tsp EACH smoked paprika, dried parsley, dried thyme
• 1/4 teaspoon pepper

Chili Dijon Sauce

• 1/2 cup Asian sweet red chili sauce (like Mae Ploy)
• 1/4 cup Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon reserved Chili Rub (in directions)

Instructions

• BRINE: In a gallon-size freezer bag, mix salt with warm water. Add the remaining Brine ingredients, followed by pork. Brine for exactly 20 minutes then remove pork from brine, rinse and pat dry. The pork becomes mealy if left in the brine any longer.
• CHILI RUB AND GLAZE: Meanwhile, whisk together all of the Chili Rub ingredients in a medium bowl. Remove 1 teaspoon Rub to a separate medium bowl and whisk in the Chili Dijon Glaze ingredients. Set aside.
• VEGETABLES: Add green beans to one half of a large rimmed baking sheet and the potatoes to the other. Toss green beans with 1 tablespoon olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Toss potatoes with 2 tablespoons olive oil, 1/4 teaspoon Chili Rub, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Arrange green beans down the center of the baking sheet as pictured, some will overlap. Arrange potatoes, cut side down, on both sides of green beans.
• PORK: Preheat oven to 425 degrees F. Whisk together remaining Chili Rub spices with 3 tablespoons olive oil. Rub patted dry pork all over with Rub.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium high heat. When oil is very hot and smoking, add pork tenderloins. Sear each side until browned, approximately 1 minute per side. Place tenderloins lengthwise on top of green beans without touching each other. Separate out 1/4 cup Chili Dijon Glaze and brush it evenly over pork.
• ROAST: Bake until pork registers 145 and 150 degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 25-30 minutes. This means the pork will be juicy and slightly pink in the middle. When pork is done, let stand 10 minutes before slicing. Your vegetables should be done at the same time as the pork, but if not, then remove pork to cutting board, tent with foil, and continue roasting vegetables an additional 5-10 minutes or until tender.
• SERVE (optional): Transfer vegetables to platter and pour over any accumulated juices. Season with additional salt and pepper if desired. Cut pork into thin slices and place over vegetables. Serve with remaining Chili Dijon Sauce if desired.

Source: https://carlsbadcravings.com/wprm_print/36297

Best Pulled Pork - Oven Method

Ingredients

•  1 (4-7 pound) whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

DRY RUB

•  1 tablespoon ground cumin
•  1 tablespoon garlic powder
•  1 tablespoon onion powder
•  1 tablespoon chili powder
•  1 tablespoon cayenne pepper
•  1 tablespoon salt
•  1 tablespoon ground pepper
•  1 tablespoon paprika
•  1/2 cup brown sugar

BRINE SOLUTION

•  1/2 cup salt
•  1/2 cup brown sugar
•  2 quarts cold water
•  2 bay leaves
•  3 tablespoons dry rub mix

Instructions

FOR THE DRY RUB

1. Mix well and store in an air tight container.

FOR THE BRINE SOLUTION

1. Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

PORK SHOULDER PREPARATION

1. Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours.
2. 
   
3. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
4. 
   
5. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

source:https://www.kevinandamanda.com/pulled-pork-recipe/print-recipe/34252/

COMPETITION PULLED PORK RECIPE

Pulled Pork Recipe Injection (for two 8-10 lb butts):

• 1 cup Apple Juice
• 1 cup Water
• 1/2 cup Brown Sugar
• 1/2 cup Salt
• 1 TBS Soy Sauce
• 1 TBS Worcestershire Sauce

Trim the pork butt so that you have a nice money muscle, tubes and horn sections.

Place the meat in an aluminum pan and begin injecting. Insert the injection needle into the meat and press down on the plunger. Don’t pull the needle all of the way out of the injection site. Instead, go in at a different angle and inject again.

I do this 3 times at each injection site and move it around the entire butt. There will be some injection that seeps out. This is normal.

Once you get the butts injected, place them in a large zip-lock bag, pour any injection that seeped out over the butt, and place in a refrigerator or on ice. You want the butt to marinate for at least 4 hours.

Take the butt out of the zip-lock bag and place on a working surface. Drain it completely and pat dry with paper towel and let it come up to room temp for about 30 – 45 minutes.

The next step is to apply a good quality dry rub. You can use any dry rub that you like. But we always use our own recipe, Killer Hog’s The BBQ Rub.

First, coat the butt with a couple of tablespoons of plain ole yellow mustard/mayonnaise. This will create a means for the rub to stick to the meat. Then liberally sprinkle the dry rub over the meat and gently massage it into the meat.

Proper Smoking Technique for Pulled Pork Recipe

Get your smoker up to proper temperature. I cook butts at 225 degrees and use seasoned Cherry Wood chunks for the smoke.

The length of cooking can be a little tricky to figure out, but a good rule of thumb is 1 to 1 (hours of smoke per lb of meat). But I like to always have a meat thermometer handy and strictly go by internal temperature. You are shooting for an internal temperature of 195 degrees for perfect pulled pork.

Once you have your butt on the smoker, its time to make your mop.

Pulled Pork Mop Recipe:

• 16 oz Vegetable Oil
• 16 oz Cider Vinegar
• 32 oz water (hot to dissolve the dry rub)
• 1 cup of dry rub
• 2 TBS Worcestershire
• 2 TBS Soy Sauce

Whisk all of these ingredients together. 

Mop this baste on the butts after 2 hours of smoking. Then mop again after every 2 hours.

After 6 hours of smoke and basting, check the internal temperature. It should be around 165 degrees. At this point you have enough smoke now its time to get them tender.

The Tenderization Process for Pulled Pork Recipe

You want to remove the butts from the smoker and wrap them in aluminum foil. Place the aluminum foil on the work surface, sit the butt on the aluminum foil, mop the butt with baste and reapply a light dusting of the dry rub. Wrap the butt up tight in the aluminum foil and place it back on the smoker.

It is helpful to use a digital meat thermometer with a probe to monitor your internal temperature the entire cooking time. This is one piece of equipment that is extremely useful, and it keeps you from having to constantly open up the door to check with a manual thermometer.

And if you are constantly opening the door, then your meat will not achieve the proper tenderness. Every time the temperature in your smoker drops, your meat begins to lock back up resulting in a product that is tough. You have to keep the temperature steady to keep the meat cooking. This is exactly why they say, If you’re looking, you’re not cooking.

The butt needs to go to 195 degrees internal and this will take some time.

Typically, it will hit a plateau or stall at about 175 and will sit there for what feels like an eternity. It is important to keep a constant pit temperature during this process. Don’t open the smoker door and don’t unwrap the butt – not for any reason – no exceptions! This is the method will produce the best BBQ you’ve ever cooked and it is what wins contest.

The Final Steps for Pulled Pork Recipe

Once the butt has climbed to an internal temperature of 195 degrees you are ready to pull it off the smoker.

BUT BE CAREFUL. it will be extremely hot and there will be a lot of au just that has cooked out of the meat. Transferring the butt to an aluminum pan will make this process easier and allows you to catch the liquid.

Open the aluminum foil very carefully and allow some of the steam to escape. Drain off as much liquid as possible from the butt, re-rap it in aluminum foil and place it in a dry cooler for resting. It will keep hot for up to 4 hours.

Appearance Is Everything with this Pulled Pork Recipe!

To create a beautiful Mahogany look on the outside of the butt, I use a final glaze. This process takes about 30-45 minutes, and I do it just before building the blind box. Remove the butt from the holding cooler and unwrap as much foil as you can. It will tear away easy but you’ll want to use gloves because it will still be hot to the touch.

For the glaze I use my Killer Hogs The BBQ Sauce. You can use whatever sauce that you like, but from my experience, Sweet with a little heat brings home the hardware. I also mix some of the warm pan drippings with the sauce usually just 2 to 3 tablespoons. This will thin the glaze down just a little and give it an extra punch of flavor.

Brush the glaze over the butt and return it to the smoker at 245 for hour. This bump in heat will caramelize the bark just right.

If you follow this procedure, then you will have a Pulled Pork Recipe you can brag about. It will blow any other BBQ out of the water, bar none.

Source: https://howtobbqright.com/2018/01/08/pulled-pork-recipe/

Sweet & Spicy Pork Rub

Ingredients:

2 cup dark brown sugar, packed
1/2 cup smoked paprika
1/2 cup fine sea salt
4 Tbl fresh cracked peppercorns
2 Tbl cayenne pepper
2 Tbl dry mustard
4 Tbl garlic powder

Mix all ingredients together, combine well.

Source: https://flouronmyface.com/sweet-and-spicy-pork-rub/

ROASTED GARLIC AND CRACKED BLACK PEPPER PORK TENDERLOIN LOLLIPOPS

YIELD: 12-14 lollipops

PREP TIME: 5 minutes

COOK TIME: 6-8 minutes

Ingredients

½ cup soy sauce

¼ cup fresh lime juice

2 tablespoon minced ginger

1 ½ tablespoon honey

1 teaspoon sesame oil

1 (18.4 oz) Smithfield Roasted Garlic and Cracked Black Pepper Fresh Pork Tenderloin

Additional Tools

5-inch bamboo lollipop sticks (available at Walmart and at craft stores such as Michael’s)

Instructions

Combine soy sauce, lime juice, minced ginger, honey, and sesame oil in a medium mixing bowl and stir to combine the ingredients.  Set the sauce aside until ready to use.

Using a sharp chef’s knife, cut the tenderloin into ½-inch medallions (you should end up with 12-14 medallions).  Skewer each medallion with a bamboo lollipop stick by inserting the pointed end completely through the pork.

Prepare the grill for direct cooking, adjusting the vents to bring the temperature to approximately 400 degrees.  Once the grill comes to temperature, grill each side of the tenderloin lollipops for 3-4 minutes until cooked through.

Remove the lollipops from the grill and serve immediately with the soy-ginger dipping sauce.

 * Disclosure: This post is sponsored by Smithfield as part of their 2017 Marinated Bloggers 

Source: https://www.grillocracy.com/blog/pork-tenderloin-lollipops

5-Ingredient Slow-Cooker Pulled Pork Chili

Ingredients

2 cans (15 oz each) Progresso™ red kidney beans, drained, rinsed                                                                

1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained                                                                

2 cans (4.5 oz each) Old El Paso™ chopped green chiles                                                                

2 packages (1 oz each) Old El Paso™ original taco seasoning mix                                                                

3 to 4 lb boneless pork shoulder roast, trimmed  

    

Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.

Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.                                                                    

Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.          

Source; Pillsbury

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there’s no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them for bun rice noodle salad bowls.

Serves 4

1 pound boneless pork shoulder steak, about 1/2 inch thick

Marinade:
11/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic 
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil

1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.

2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.

3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.

4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.

Source: http://www.vietworldkitchen.com/blog/2009/04/vietnamese-restaurantstyle-grilled-lemongrass-pork-thit-heo-nuong-xa.html

Egg Roll in a Bowl

Serves 6 to 8

Prep Time: 5 minutes
Total Time: 15 minutes

INGREDIENTS

• 1 pound ground pork
• 1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
• 5 cloves garlic, minced
• 1 teaspoon ginger, minced
• ⅓ cup soy sauce (Liquid Aminos)
• 2 tablespoons sesame oil
• Green onions, for garnish

DIRECTIONS

1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
2. In a large skillet, brown the pork over medium-high heat.
3. Add the shredded cabbage and carrots, and stir to combine.
4. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
5. Serve over rice, garnished with green onions if desired.

Simple, delicious, and a little more guilt-free! What do you think of this “Egg Roll In A Bowl”? Are there any other ways you can think of to make egg rolls a little healthier?

Recipe adapted from Mostly Homemade Mom