Volume 10, Issue 107 - May 30, 2006

Good Day ,

More great grilling and broiling tips today for your favorite cuts of pork. Keep in mind that the times listed below are to be used as a guideline. All broilers and grill cook a bit differently. With that said I also want to point out that we have the illusive Carolina Mustard Sauce recipe below in one of today's recipes. You will want to get a copy of that into your "Keepers" folder.

Pork Broiling/Grilling Basics:

Source: National Pork Board

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Calypso Pork Chops

Makes 6 servings

Ingredients:

6 boneless pork chops, about 4 ounces each
1 cup chicken broth
1/2 cup orange juice
2 tablespoons dark rum (optional)
2 tablespoons lime juice
2 tablespoons brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Preparation:

Combine all ingredients in a self-sealing plastic bag, seal bag and refrigerate for 4 to 24 hours. Remove chops from marinade, discarding leftover marinade. Grill chops quickly over indirect heat in covered grill about 10 to 12 minutes, turning once to brown both sides.

Serving Suggestions:

You will love the grilled flavor of these delicious chops. The marinade is made with basic ingredients you probably already have in your pantry. Serve chops with steamed green beans, rice and corn bread.

Source: National Pork Board

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Marinades, Rubs, and Glazes

Pork is the number one meat in the world because of its versatility. Experiment with a variety of marinades, rubs and glazes to pair with your favorite pork cuts:

Marinades - Created from a mixture of your favorite spices, an oil and an acid component like fruit juice, marinades are another way to enhance the flavor in pork. Marinate cuts in a self-sealing plastic bag or covered container in the refrigerator for at least 30 minutes so the flavor can be absorbed. Discard remaining marinade before you prepare the meat.

Rubs - Rubs are savory mixtures of your favorite herbs and spices rubbed right onto the surface of the meat. Rubs combine with the juices drawn from the meat and work like a dry marinade.

Glazes - Glazes are added to meat during the last few minutes of cooking. Glazes can be a sweet or savory mixture of ingredients from jams and honeys to mustards and flavored vinegars.

Source: National Pork Board

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Pecan-Crusted Pork Tenderloin Pinwheels with Carolina Mustard Sauce

Makes 6 servings

Ingredients:

1 1-pound whole pork tenderloin
6 slices thin sliced bacon

Carolina Mustard Sauce:

3/4 cup prepared mustard
1/2 cup honey
1/4 cup cider vinegar
2 tablespoons catsup
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon bottled hot pepper sauce
1 cup finely chopped pecans
1 teaspoon salt
1/2 teaspoon ground black pepper

Preparation:

Cut pork lengthwise into six 1/4-inch slices. Separate slices, place on cutting board (slices should be the size and shape of the bacon). Place a slice of bacon on each pork slice. Starting at one end, roll up into a spiral. Secure with 2 wooden toothpicks.

For Carolina Mustard Sauce:

Combine mustard, honey, vinegar, catsup, brown sugar, Worcestershire sauce and hot pepper sauce in medium bowl. Reserve 1 cup of the sauce until ready to serve. Brush remaining sauce over pork. Combine pecans, salt and pepper in small bowl.

Cut each pork spiral in half to form 2 pinwheels (12 total) and secure the ends with water-soaked wooden skewers or metal skewers. Coat each pork spiral with pecan mixture.

Grill pinwheels on the rack of an uncovered grill directly over medium-high heat (375 to 400 degrees F.) until pork is slightly pink in center, 6 to 8 minutes on each side. To serve, drizzle reserved sauce over pinwheels.

Source: Recipe by Chris Lilly for National Pork Board

Serving Suggestions:

Chris Lilly from Big Bob Gibson Bar-B-Q created this tenderloin dish. Serve with a Beet, Walnut and Blue Cheese Salad and baked beans. You can also use these medallions as part of an appetizer buffet.