Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Smokin Don on February 24, 2014, 02:36:10 AM
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Feb 23 2014
I had two pork tenderloins thawed to cook. The last time I did two with maple syrup brine and wanted to do these the same way. I had them in the brine for 20+ hours.
I had some sweat potatoes to use; I always like them with pork. I didn’t know what else to have. I got to thinking that people liked waffles with chicken so why not with pork. I thought it would need a good sauce other than just maple syrup.
After looking at several recipes I came up with one I could use Savor Spices WOW seasoning in I thought would complement it. I thought it turned out great.
After lunch I took the tenderloins out of the brine, rinsed well and dried. I tied the two together to make one and seasoned well with Penzey’s Cajun seasoning. It went on a rack and in the fridge for several hours. I made up the sauce and it went into the fridge after cooling some.
I washed and scrubbed a sweet potato; sliced it into about ¼ inch slices, poured a little melted butter and maple syrup over then double wrapped in foil. I preheated my Traeger to 250 deg. grill level temp and got the tenderloin on. I did it a half hour at this temp and then went to 280 deg. grill level for an hour. I got the sweet potato on the last hour. I went higher the last half hour the last time I did this but the IT temp was coming up nice and the grill temp was about 300 deg. for the last half hour.
I had my sauce reheated and tented to pork with foil while I toasted my waffles. Sorry I was lazy and used frozen Eggo waffles; it would have been much better with homemade. We had a side of salad and I had blue cheese dressing. The blue cheese complimented all the flavors in the meal. For me the sweet potatoes could have been a little more done but the wife said she liked them that way. We both had my sauce over the pork and waffle and maple syrup over the potatoes and I added salt and pepper. I like the sweet salty taste.
We both though this was extra good and it is a keeper recipe for me. It covered at least 4 of the basic 7 tastes, sweet, sour, salty, savory and a little heat.
I missed a photo of the sauce cooking in the pan but took one of the leftover sauce.
Tenderloins in the brine
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2221230_zps285d01f7.jpg)
Sauce ingredients, sorry Tee I forgot to get the WOW in there
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231237_zps9168f260.jpg)
Bacon browning
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231238_zps93a91927.jpg)
The leftover sauce
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231251_zps1765ffc7.jpg)
Tied, seasoned and ready to smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231235_zps629f049e.jpg)
Sweet potato ready to wrap
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231239_zps9843e7fe.jpg)
On the smoker
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231240_zps02d63a4c.jpg)
Sliced
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231243_zpsf145f246.jpg)
My supper
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202014/_2231250_zps16e8c2d9.jpg)
Recipe for the sauce:
My bacon and maple syrup sauce
3 to 4 slices good bacon, diced
2 med. heads shallot, sliced or 2 tsp. dried
1 heaping tsp. Savor Spices WOW seasoning
1/8 cup cider vinegar, I used organic
1/8 cup water
¼ cup maple syrup, grade B
Fresh ground pepper to taste
Brown up the bacon pretty well, remove and drain on paper towels, set aside. In a small sauce pan heat up the water, vinegar, maple syrup and shallots. Bring it to a boil then set pan off the heat; add the bacon, WOW seasoning and pepper. Stir well and then reheat when ready to use.
I served this over maple syrup brined pork tenderloins and was delicious. I think the Savor Spices WOW, Way Out West, seasoning really makes this sauce. It is sage based but not over powered with sage.
Note: I used Penzey’s dried shallots and I used Bragg’s raw, unfiltered, apple cider vinegar. I love it for any recipe that calls for apple cider vinegar. This makes about 4 servings of 2 tablespoon each.
Link to brine recipe: http://www.letstalkbbq.com/index.php?topic=7494.0
Smokin Don
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That is a good looking plate of food Don!
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Do you want to adopt me Don? :D My wife wouldn't mind as long as you fed me.
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One look at the title of this thread and I knew it was going to be good.
That maple bacon sauce looks killer good. Bookmarked!
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Breakfast for dinner! Gotta love it!
You can have my sweet taters. Not a big fan.
Sauce looks outstanding!
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The waffles did it...I am sold on this one........
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Looks very good, I'm next on the adoption list ;) ;) ;)
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Nice cook Don!
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Beautiful, and tasty looking plate Don!
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Like Pan said some killer recipes being put out by folks on the site, well done ;D
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Great looking plate. ;)
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That is a beautiful dinner Don. I would bet that your wife's great recovery is due to your c ;) ;D cookin'!
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oh boy. what a meal. pork and waffles. my favorites.
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Breakfast for dinner! Gotta love it!
You can have my sweet taters. Not a big fan.
Sauce looks outstanding!
X2
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It all looks great to me.
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I will need two plates. One for breakfast and another for dinner
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Don that looks amazing .