Barbecued Pork and Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A last-minute decision turned out to be a real winner for Caroline Hall of Medford, Massachusetts. Three days before the deadline for entering recipes at the local fair, she relates, I decided to see if I could make this barbecue sauce. My family loved the recipe I created—and so did the judges. They gave it a blue ribbon! We now use the sauce on my pork and potatoes all the time. —Caroline Hall, Medford, Massachusetts Ingredients:
1 medium onion, chopped |
1/2 cup chopped sweet red pepper |
5 garlic cloves, minced |
1/4 cup butter, cubed |
1 can (29 ounces) tomato sauce |
1/2 cup honey |
1/2 cup dijon mustard |
1/2 cup molasses |
1/4 cup packed brown sugar |
3 tablespoons cider vinegar |
3 tablespoons worcestershire sauce |
2 tablespoons hot pepper sauce |
1 tablespoon chili powder |
1 tablespoon paprika |
1/4 teaspoon dried thyme |
1/4 teaspoon ground cumin |
1/4 teaspoon dried tarragon |
8 medium red potatoes, cut into wedges |
2 pork tenderloins (1 pound each) |
Directions:
1. In a large saucepan, saute the onion, red pepper and garlic in butter until tender. Stir in the next 13 ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Set aside 2 cups for basting. Refrigerate remaining sauce for another use.
2. Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until partially cooked. Drain and set aside.
3. Cut each tenderloin lengthwise into eight strips. Thread pork and potatoes on 10-in. metal or soaked wooden skewers, weaving pork around potatoes. Grill, uncovered, over medium heat for 5 minutes on each side. Baste with barbecue sauce. Continue turning and basting 10 minutes longer or until meat juices run clear and potatoes are tender. Yield: 8 servings (5 cups sauce).
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