Pork Tenderloins times 2

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I hope everyone’s having a great time….because it’s about to get better.    Here is a condensed version of the big loin I did last year.

This time, instead of a whiskey butter sauce, I concocted an apple based sauce that went well with this meat.  I don’t have a recipe because it was spur of the moment but don’t fear, you can make your own version that will be all yours…..

here’s how,

 core and finely chop one apple 

add brown sugar,

a couple tbsp ketchup,

a little pepper, a squirt of maple syrup, 

a shake of cayenne pepper, garlic pwder and onion powder. 

Heat over medium-low heat and simmer till reduced and thickened. 

At this point if you have a hand blender you can puree the apple pieces in the pot while it’s hot,  otherwise let cool and run through blender or food processor until it’s smooth.

Brush on the pork the last 15 minutes of cooking and enjoy all the kudos.

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Spring is Finally here….at least by the calendar

Cold, rainy and windy.  Yes, that is the forecast for the first day of April here at the BigIron.  This weekend weather is supposed to get up in the mid 60’s but we’ll see.

I made Lil’ Iron a composter for her garden and the first precious starter bits have been added.  It works out very well for me because she will use it to grow peppers and herbs. 

Mmmm Mmmmm, what fresh herbs do for rubs and mops.

Yes it’s that time to clean and fill the oil bottles and spice racks. 
Make sure to have fresh ingredients and a cold place to keep those drinks. 

The patio beckons me like the whisper of a beautiful woman…… and as always, I shall answer her call. 

Oh yeah…….after making the composter, it gave me a thought on building a charcoal vault.

It could be pretty cool.  I’ll keep you posted.

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