Tag Archives: red onion

Pork Tenderloin w/ Blueberry Bacon Ketchup

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I’m a huge fan of using fruit in savory dishes so when I saw this recipe on the Noble Pig website, I knew I had to try it. And when I saw that the blueberry sauce included a hefty dose of bacon, I knew my family would love it as well. After all, everything tastes better with bacon. And it really does.

I’ve increased the amount of bacon and jalapeno pepper in my version of the sauce which results in a richer and thicker blueberry topping, hence the ketchup moniker. With the brown sugar and vinegar the sauce is reminiscent of a chutney; mine is pureed smooth but you can also leave yours in a chunkier form if you prefer. My pork tenderloin is dusted with spices that both enhance the meat and complement the fresh blueberries. If you aren’t a fan of pork, the sauce would also be a tasty topping for boneless chicken breasts that have also been dusted with the spice mixture. However you prepare it, you are sure to love it. So fire up your grill and you are good to go!

PORK TENDERLOIN w/ BLUEBERRY BACON KETCHUP

For the ketchup:

6 slices thick cut bacon, diced

1/2 cup minced red onion

2 jalapeno peppers, seeded and minced

2 cups fresh blueberries

1/2 cup packed light brown sugar

1/4 cup white balsamic vinegar

1 tablespoon Dijon stone ground mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt

2 tablespoons fresh lemon juice

For the pork:

1 1-1/4 pound pork tenderloin

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon garlic powder

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1 tablespoon olive oil

  • To make the blueberry sauce: fry bacon in a medium skillet over low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.
  • Saute onion and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.
  • Add the blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon.
  • Simmer until blueberries have split and sauce thickens slightly, about 3 minutes.
  • Transfer the mixture to a blender or food processor; pulse until pureed. Alternatively, pour the sauce into a small bowl and use an immersion blender to puree the mixture until smooth.
  • Return sauce to pan so you can warm it slightly when the pork is done.
  • For the pork: coat a grill with non-stick cooking spray and preheat to medium-high.
  • Combine the salt, pepper, garlic powder, cinnamon and nutmeg in a small bowl.
  • Brush the pork with the olive oil and season the pork on all sides with the spice mixture.
  • Place the pork on the grill and cook turning every 4 to 5 minutes, until cooked through, about 20 minutes.
  • Brush a small amount of the sauce over the meat during the final few minutes of cooking.
  • Remove the pork from the grill and allow to rest for 5 minutes before slicing into 1/2 inch pieces.
  • Serve with the blueberry bacon sauce.

Serves 4

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Balsamic Brushed Grilled Vegetables

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If you are anything like my family, you probably grill on a regular basis during the summer months. (We actually grill year around). After all, who wants to heat up the kitchen when the weather is already so hot? And with gardens and markets overflowing with vegetables right about now, grilled vegetables are the perfect accompaniment to any of the proteins you might be grilling. I love the slightly charred flavor that comes with grilled vegetables.

Plain grilled vegetables are nice but when brushed with olive oil and balsamic vinegar they are extra special. You can use any vegetables but the combination of peppers, eggplant, onions and mushrooms are my favorite. If you have a grill basket you can place the vegetables in them before cooking but I find it just as easy to place them directly on the grill. So pick your protein and pick your vegetables and fire up your grill tonight.

BALSAMIC BRUSHED GRILLED VEGETABLES

1/3 cup olive oil

1/4 balsamic vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 large red bell pepper, cut into 1 inch wedges

1 large green bell pepper, cut into 1 inch wedges

1 large yellow bell pepper, cut into 1 inch wedges

1 purple eggplant, sliced into 1/4 inch rings

1 large red onion, cut into 1/4 inch rings

1 large Portobello mushroom cap, sliced

  • Oil and pre-heat a grill to medium-high heat.
  • Combine the oil, vinegar, salt and pepper in a small bowl.
  • Place the vegetables on a large platter and brush on both sides with the oil and vinegar mixture.
  • Place the vegetables on the grill and cook for 5-10 minutes, turning the vegetables over and brushing  with the oil and vinegar every 2-3 minutes. Cooking times will vary depending upon your personal preferences.

The vegetables can be served hot, at room temperature or cold.

Serves 4

Asian Sloppy Joes

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Here is a new twist on a childhood classic and these sandwiches certainly aren’t the Manwiches you grew up with. The recipe comes from Ming Tsai’s Blue Ginger Restaurant and combines the best of Asian flavors in a fun form. Sambal Oelek is a spicy chile sauce which adds zip to any dish. If you aren’t familiar with it, try a bit before adding it to your meat mixture. I love it but it is spicy so a little goes a long way. Three tablespoons might add too much spice for your family so add less (or more) if you prefer.

The recipe calls for using a mixture of ground pork and ground chicken but feel free to substitute ground turkey or lean beef if you prefer. You can serve these sandwiches as bite sized sliders or as full-sized sandwiches for a quick dinner.  Like their namesake, these sandwiches are messy so put plenty of napkins on the table, use a fork and knife if you prefer, and dig in. These are a new family favorite in our house.

ASIAN SLOPPY JOES

2 tablespoons canola oil

2 medium red onions, finely chopped

1 cup celery, finely chopped

3 tablespoons Sambal Oelek

3 tablespoons garlic, minced

1 tablespoon fresh ginger, peeled and minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 pound ground pork

1 pound lean ground chicken

1 cup Hoisin sauce

1 cup canned diced tomatoes, drained

1/4 cup fresh lime juice

8 large or 20 small rolls, split

  • In a large skillet, heat the oil over medium heat until it shimmers.
  • Add the onions, celery, Sambal Oelek, garlic, ginger, salt, and pepper. Combine all of the ingredients then cook, stirring occasionally, until the vegetables are soft, about 8 to 10 minutes.
  • Add the ground pork and chicken and cook for 5 minutes or until the meat is no longer pink. Use a wooden spoon to break up the meat.
  • Stir in the Hoisin sauce, tomatoes, and lime juice and bring to a boil.
  • Simmer over medium heat for 20 minutes or until the mixture has thickened.
  • Season with salt and pepper if necessary.
  • Serve on top of the rolls.

Yields: 8 large or 20 small sandwiches.

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