Pork Basting Sauce Recipes
HOLY SMOKE BASTING SAUCE
This Southern-style basting sauce recipe is excellent for large cuts of pork and chicken when smoking or grilling. It adds moisture and flavor.
Provided by Derrick Riches
Categories Sauce
Time 20m
Number Of Ingredients 4
Steps:
- Mix all ingredients in a large pot.
- Bring to a hard boil for 10 minutes.
- Use for basting meat while smoking or grilling. If you don't need this much basting sauce, you can cut the recipe down by half or even to one quarter.
Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 42 mg, Sugar 0 g, Fat 0 g, ServingSize 1 gallon (250 servings), UnsaturatedFat 0 g
PORK BASTING SAUCE
I found this recipe in Omaha Steaks Good Life Guide & Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Sauces
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, stir together sauce ingredients.
- Chops: Grill chops for approximately 8-10 minutes, turning and basting frequently with sauce.
- Tenderloin: Grill over medium high heat, turning and basting frequently for 30-35 minutes or until internal temperature reached 160.
Nutrition Facts : Calories 22.3, Fat 0.2, Sodium 294.3, Carbohydrate 5, Fiber 0.2, Sugar 4.4, Protein 0.7
PORK LOIN BASTING SAUCE RECIPE
Provided by Mimimidge
Number Of Ingredients 4
Steps:
- Combine first 4 ingredients and baste over tenderloins Chill 8 hours. Use vegetable spray and grill to keep from sticking. I cook them in a baking bag in the oven at 350 for 1 hour.
QUICK AND EASY PORK CHOP MARINADE AND BASTING SAUCE
Make and share this Quick and Easy Pork Chop Marinade and Basting Sauce recipe from Food.com.
Provided by Donna Luckadoo
Categories Sauces
Time 5m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Mix all three ingredients and pour over Pork Chops or Pork Steaks, and let sit for 8 hours or over night. (Pork will turn out nice and tender).
- Or just use as a Basting Sauce or BBQ Sauce.
Nutrition Facts : Calories 384.4, Fat 0.3, Sodium 923.1, Carbohydrate 99.3, Fiber 0.2, Sugar 96.1, Protein 1.4
PORK TENDERLOIN MARINADE/BASTING SAUCE
This is my absolute favorite marinade/sauce for pork tenderloins but it could also be used for pork chops or chicken.
Provided by CFRP3473
Categories Pork
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in small saucepan over medium low heat.
- Reserve half of sauce to serve with pork at the table.
- If using as a marinade, cool remaining half of sauce completely and marinade pork for at least an hour or overnight.
- If using as basting sauce, bake or grill pork and baste frequently with sauce.
Nutrition Facts : Calories 1337, Fat 5.6, SaturatedFat 0.3, Sodium 1562.8, Carbohydrate 337.1, Fiber 5.2, Sugar 263.1, Protein 8
ROAST PORK BASTING SAUCE
This sauce was created for a cross rib end roast that we made on the BBQ rotisserie. Poured sauce in drip pan under roast, and basted while cooking. It was sooo delicious.
Provided by Nat Da Brat
Categories Sauces
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix all ingredients.
- Baste any roast pork or chops with this sauce it's delicious.
- Heat remaining, add salt and pepper and serve on top of cooked meat.
Nutrition Facts : Calories 767.1, Fat 0.8, SaturatedFat 0.1, Sodium 100.1, Carbohydrate 171.4, Fiber 3.1, Sugar 95.8, Protein 2.1
BASTING SAUCE FOR PORK CHOPS
This sauce enhances the flavor of pork without overpowereing it. I've used it for years-can't remember where I got it.
Provided by joan in CNY
Categories Sauces
Time 13m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat salad oil in a small pan, add onion and saute until tender, add lemon juice, thyme, salt and pepper.
- This sauce should be be prepared and applied to the chops before cooking.
- Lightly baste each side and continue to baste as they cook.
- Fabulous!
Nutrition Facts : Calories 247.1, Fat 27, SaturatedFat 3.7, Sodium 0.9, Carbohydrate 2.8, Fiber 0.1, Sugar 0.8, Protein 0.1
SPICED BUTTER-BASTED PORK CHOPS
These pork chops are juicy inside, crusty outside and draped in a smoky butter sauce, but they won't set off your fire alarm. They're cooked low and slow with a few key ingredients. First, thick chops are coated with salt and sugar, which promotes browning, then they're cooked over moderate heat. Smoked paprika and fennel seeds season the butter that's added, but feel free to swap in dried herbs or other ground or whole spices. Basting the chops with this infused butter creates a rich crust quickly so that the interior stays tender. The key is to watch the temperature of your skillet: Lower the heat if things are moving along too quickly, and the chops will achieve what you're after in time.
Provided by Ali Slagle
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pat the pork dry and season all over with the sugar and 1 teaspoon salt. In a large (12-inch) cast-iron skillet, heat the oil over medium. Add the pork chops, cover with a lid or baking sheet, and cook until browned on the outside and the internal temperature is between 110 and 120 degrees, 4 to 5 minutes per side. Reduce the heat if burning or sizzling wildly.
- Using tongs, stack both chops on top of one another, then grab both chops together and hold upright to sear the fat caps until crisp, about 1 minute. Lay the chops back down in one layer and add the butter, paprika and fennel seeds. Season the butter with salt and pepper. Tilt the skillet and baste the pork by spooning the melting butter and drippings over the pork until the internal temperature registers 130 degrees, 1 to 2 minutes per side.
- Transfer the pork chops to a lipped plate and pour the butter over top. Let rest for 5 minutes before slicing and serving with a spoonful of the butter.
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