Simple Starter:
Herbed Pork Tenderloin Crostini |
Download |
| Prep time: 20 Minutes | Cook time: 20 minutes | Servings: 8-10 |
INGREDIENTS:
16-20 – crostini, or a French baguette sliced into thin pieces and toasted
1 tablespoon – minced garlic
1 teaspoon – dried rosemary
1 teaspoon – dried thyme
1 teaspoon – dried oregano
1/2 teaspoon – salt
1/4 teaspoon – fresh ground black pepper
2 tablespoons – olive oil
1/2 cup – red pepper jelly
1 – goat cheese log, thinly sliced
chopped fresh herbs such as rosemary or parsley for garnish, optional
Preheat grill to medium hot.
In a small bowl, add olive oil, rosemary, oregano, garlic, thyme, salt and pepper. Stir to make a paste. Rub tenderloin all over with paste and allow to sit for 10 minutes.
Place tenderloin on grill, turning every 3 to 4 minutes, for about 15-17 minutes, or until tenderloin reaches an internal temperature of 145 degrees F. Remove and allow to rest 10 minutes, lightly covered with foil.
Slice tenderloin thinly. Place a slice on each crostini, then top with goat cheese and a dab of red pepper jelly. Garnish with chopped fresh rosemary or parsley, if desired.
Note: Pork tenderloin may also be prepared inside. After seasoning, place in a warm skillet and sear for a total of 4 minutes, turning every minute. Place pan in a 400 degree F oven for 15 to 18 minutes or until tenderloin has an internal temperature of 145 degrees F. Follow resting procedure and other directions as referenced above.
Backyard Favorites:
Korean-Style Spareribs |
Download |
| Prep time: 25 Minutes | Cook time: 4-4.5 hours | Servings: 4 |
INGREDIENTS:
2 slabs – Prairie Fresh® St. Louis style spareribs
Marinade INGREDIENTS:
1/2 cup – brown sugar
1/2 cup – honey
1/2 cup – water
2 tablespoons – sesame oil
1 cup – soy sauce
1 teaspoon – coarsely ground black pepper
1/4 cup -rice wine/sake
1/4 cup -unseasoned rice wine vinegar
2 medium -pears, peeled and cored
5 cloves -garlic
1/2 cup -chopped cilantro
Gochujang Barbecue Sauce INGREDIENTS:
1 tablespoon – canola oil
1/2 cup – finely diced yellow onion
2 cloves -garlic, minced
1/2 knob -ginger, peeled and minced (about 1 tablespoon)
1/2 cup -cider vinegar
1/2 cup -ketchup
2 tablespoons -soy sauce
To taste -salt and pepper
1/3 cup -gochujang paste
1/2 cup -honey
1/4 cup -brown sugar
Marinade:
Place all the marinade ingredients, except cilantro, in a blender and puree. In a large nonreactive pan, pour about 1/4 of the marinade, then lay the two slabs of ribs meat-side down. With a sharp knife, lightly score the membrane on the ribs. Pour in remaining marinade, cover and refrigerate. Marinating overnight will be best, but marinate for at least 2 hours. Reserve marinade.
Marinade and sauce can be made a few days ahead. Store in refrigerator. In addition to being great on pork ribs, try them on pork chops as well.
Gochujang Barbecue Sauce:
In a sauce pan over medium heat, add oil and onions. Cook onions until they are nearly translucent, about 5 to 6 minutes. Add garlic and cook 2 more minutes, then add remaining ingredients. Whisk to incorporate and simmer for 8 to 10 minutes, or until slightly thickened. Remove from heat.
Spareribs:
Prepare a smoker to run at 250 degrees with your choice of wood (I prefer apple). Place ribs on grill meat-side up and cook for 2 hours. While ribs are cooking, place marinade in a sauce pan, bring to a boil, then simmer for 5 minutes. Set aside.
At the 2-hour mark, prepare 2 large sheets of heavy-duty foil. If you don’t have heavy duty, use 2 sheets for each rib. Place the ribs meat-side down on the foil, and pour approximately 3/4 of a cup of marinade on and around each rib. Carefully fold the foil to form and envelope the ribs, and return ribs to smoker.
Cook for another 1.5 to 2.5 hours, checking every 20 to 30 minutes. To determine doneness, gently put pressure on two bones in the opposite direction and check how much the bones can move. When you have reached a proper tenderness, remove the ribs from the foil and place meat-side up on the grill. Glaze with gochujang barbecue sauce and allow ribs to cook for 5 minutes to allow the glaze to “set.” Remove from grill, sprinkle with cilantro and serve with extra sauce on the side.