Rubbed And Grilled Pork Loin With Apple Bourbon Barbecue Sauce Recipes

NEW MEXICO RUBBED PORK TENDERLOIN WITH BOURBON ANCHO SAUCE

Steps:

• For Rub: Combine all ingredients in a bowl.
• Preheat oven to 400 degrees F.
• Heat olive oil in a medium saute pan, over high heat.
• Season pork with salt on both sides.
• Rub the pork evenly (and generously!) with the spice rub.
• Sear the pork on both sides until golden brown.
• Cook in the oven to medium doneness, about 10 minutes.
• For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
• Add the onions and cook until soft.
• Add the bourbon and cook until completely reduced.
• Add the remaining ingredients and cook until reduced by half.
• Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency.
• Add the remaining 2 tablespoons of bourbon and cook for 2 minutes.
• Season with salt.

GRILLED PORK TENDERLOIN WITH APRICOT BBQ SAUCE

Steps:

• For BBQ Sauce: Warm fruit spread in saucepan on Medium heat 2-4 min, stirring constantly.
• Reduce heat to Medium-Low, add wine, reduce to syrupy consistency; 8-10 minutes.
• stirring occasionally.
• Stir in BBQ sauce, simmer 4-5 minutes, stirring occasionally.
• Remove from heat, puree until smooth.
• Coat clean grill with vegetable oil.
• Season both sides of meat with steak seasoning.
• Sear until meat has changed color 1/4 way up from bottom, about 2 minutes.
• Turn and sear the other side.
• Turn meat back over; reduce heat to Low.
• close lid.
• Grill until just before pork reaches 150 degrees.
• Lift lid and brush Sauce on all sides of meat.
• Grill until internal temperature reaches 150.
• Once sauce has been applied watch carefully.
• It will burn easily.
• Remove from grill, let rest 10 minutes before slicing and serving.

RUBBED AND GRILLED PORK LOIN WITH APPLE BOURBON BARBECUE SAUCE

Steps:

• Prepare your grill for direct and indirect heat by building a fire (wood or a combination of charcoal and wood) on one side of the grill, leaving the other side void.
• Place the pork loin on a cutting board or platter and brush all over with the oil. In a small bowl, stir together the dry rub seasonings. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
• When the cooker reaches 400°F, place the pork loin directly over the medium-hot coals. Cook for 10 minutes on each side to brown. Move the pork away from the heat, cover the grill, and cook for 70 to 90 minutes or until the pork's internal temperature reaches 150°F. Baste with the apple bourbon sauce during the last 10 minutes of cooking. Let the pork loin rest on a cutting board under tented foil for 10 minutes before slicing.
• The internal temperature of most meats, including pork, will spike by at least five degrees after you remove it from the grill. Let it sit or "rest" undisturbed on your counter for 10 to 15 minutes. This rest allows the temperature to equalize and gives the meat fibers time to reabsorb the internal juices. If you can resist digging in, you'll appreciate and enjoy the extra moisture.
• Direct and Indirect heat
• Hickory and Apple