Spiced Rubbed Pork Loin Sandwich With Mesa Bbq Sauce And Spicy Mango Ketchup Food

SPICE RUBBED PORK TENDERLOIN WITH BOURBON-CHIPOTLE SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• Combine the paprika, sugar, salt, cumin, mustard powder, black pepper and cayenne pepper in a bowl.
• Heat a large cast-iron pan over medium-high heat, and lightly coat with canola oil. Dredge the pork tenderloin in the rub, tapping off any excess, before searing on all sides, about 3 minutes per side. Place the pan into the oven and cook to medium doneness, 8 to 10 minutes. Promptly remove from the oven and let rest at least 15 minutes.
• Serve with the Bourbon-Chipotle Sauce.
• Heat the olive oil in a medium saucepan over medium-high heat. Cook the onions until soft, and then pour in 2 cups of the bourbon and cook until reduced to a few tablespoons. Stir in the chicken stock, apple juice, brown sugar, peppercorns and chipotle, and cook until reduced by half.
• Strain through a fine mesh strainer, and then return to the pan and cook until it becomes the consistency of a sauce. Add the remaining 2 tablespoons bourbon and cook 2 minutes. Season with salt.

SLOW-ROASTED SPICED PORK

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

BARBECUE PORK SANDWICHES

Steps:

• Heat oven to 325°F.
• Place pork roast in roasting pan. Sprinkle with onion and garlic; add water. Cover; bake 2-2 1/2 hours or until roast shreds easily with fork. Remove from pan. Shred roast into small pieces with forks; discard fat. Keep warm.
• Combine all sauce ingredients in 4-quart saucepan. Cook over medium heat, stirring occasionally, 8-10 minutes or until sauce comes to a full boil. Reduce heat to low; cook 10 minutes. Stir in shredded pork. Continue cooking 8-10 minutes or until heated through.
• Serve pork mixture on hamburger buns.

PUMPKIN PIE SPICED PORK LOIN WITH SWEET POTATO CASSEROLE

Steps:

• For the pork: In a small bowl, mix together the brown sugar, pumpkin pie spice, garlic powder, onion powder, mustard powder, 1 tablespoon salt and 1 teaspoon black pepper. Stir in the olive oil to combine. Rub onto the pork on all sides. Put in an 8-by-12-inch rimmed baking dish and let sit at room temperature for 1 hour.
• Position the racks in the top and bottom of a large countertop oven and preheat to 350 degrees F.
• Transfer the baking dish to the bottom rack of the oven. Cook until the pork is caramel colored and reaches an internal temperature of 145 degrees F, about 60 minutes.
• For the sweet potatoes: While the pork roasts, bring a large pot of water to a boil. Melt the butter in a medium saucepan and stir in the brown sugar, 1/2 cup water and a pinch of salt. Bring to a boil, then lower the heat to medium and simmer, stirring, until reduced and thickened, about 10 minutes.
• Meanwhile, peel the potatoes and cut them lengthwise, then lengthwise again, making long quarters. Cut the quarters into 1-inch pieces. Boil the potatoes until they give a bit when poked with a fork, about 5 minutes.
• Drain the potatoes and arrange in a single layer in a buttered 3-quart baking dish. Pour the syrup on top, making sure it covers the potatoes. Lay the lemon slices on top and bake on the top rack for 35 minutes. The potatoes are done when they are fork tender.
• When the pork and sweet potatoes are both done, remove them from the oven and increase the temperature to 400 degrees F. Transfer the pork to a carving board and pour the sauce from the bottom of the pan over it. Let rest while finishing the sweet potatoes, 10 to 15 minutes.
• Remove and discard the lemon slices from the sweet potato casserole and stir in the pecans. Top the casserole with the marshmallows and return to the oven on the bottom rack. Cook until the marshmallows puff and turn brown, about 10 more minutes.

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.

MESA BBQ SAUCE

Steps:

• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

PULLED PORK WITH MANGO BBQ SAUCE

Steps:

• For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
• For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
• Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
• Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!

SPICE RUBBED PORK ROAST

Steps:

• Preheat oven to 325.
• Leave about 1/4 inch of fat on one side of the loin.
• Mix the spices together and rub all ove the loin.
• Place in a raosting pan and cook in oven for 1 1/4 hours.
• Let rest for 5 minutes before slicing thinly.

HONEY SPICE-RUBBED PORK TENDERLOIN

Steps:

• Brush 2 tablespoons of the Catalina dressing over pork.
• Mix dry ingredients; rub onto pork.
• Let stand 10 min (flavor is just fine w/o marinading for long) or refrigerate up to 24 hours to marinate.
• preheat grill to medium heat.
• Place pork on grill; cover.
• Grill 20 min., turning occasionally.
• mix remaining 2 tablespoons dressing and honey.
• Brush some of the honey mixture over pork.
• Continue grilling 5 to 10 min., turning and brushing with honey mixture until pork is cooked through (160°F.).
• Let stand, covered with foil, a few minutes before slicing.

GRILLED SPICY PORK TENDERLOIN

Steps:

• In a small bowl, combine the first 10 ingredients; rub over pork. Cover and refrigerate for 8 hours or overnight., In a small bowl, combine sauce ingredients. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare sauce ingredients; set aside., Prepare grill for indirect heat using a drip pan. Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-27 minutes or until a thermometer reads 145°, basting occasionally with reserved sauce. Let stand for 5 minutes before slicing.