No Beans Pork and Beans

I have struggled with posting this because it is truly my signature dish. I want to share my recipes but still not sure if I am really ready to give this sauce recipe up for free. I can honestly say the recipe for the sauce is absolutely the one recipe that I had spent the most amount of time to truly get dialed in and hit the flavor I was looking for.

Let me tell you the quick story behind this sauce. Many years ago Karen and I were having pork chops on the grill and a side of baked beans. After I had eaten all of the baked beans on my plate I was dipping the pork chop into the leftover sauce on my plate. I really liked the combination of the pork and the sauce. So I was thinking about how I could come up with a sauce that would mimic the flavor of the beans. Now the beans we were eating at the time are from a national brand, you know the one with the talking golden retriever and the owner, and it was the country flavor with bacon and extra brown sugar. After many many many combinations I finally locked the flavors I was looking for.

My family and friends cannot get enough of this sauce. As the saying goes this would taste good on a flipflop.  We have put this on everything from pork tenderloin to chops and pulled pork.  My son-in-law Colin likes this on my Semi Smashed Potatoes. I will be honest I haven’t tried it on chicken or beef but that is just because I never really thought about it because I have other sauces for them.

So after much hemming and hawing here is the sauce and the tenderloin that it all started with.

porknsauce

Start with getting the tenderloin out of the fridge and let it come up to room temp.

Now let’s get the sauce going. In a saucepan mix together 1/4 cup light brown sugar, 1/4 cup molasses, 1/2 cup ketchup, 1/2 cup of cola and the secret ingredient 1/4 cup of whole grain mustard.

IMG_0767

Look at those little beads of deliciousness. My favorite is made with Irish Stout. I have tried it with many different whole grain mustards and they all work very well the Irish Stout is just my personal favorite.

mustard

Whisk all the ingredients together and place over high heat and bring to a boil and whisk a couple more times then turn down to low and let simmer until reduced by 1/4 or until the mixture has a nice thick bbq sauce consistency.

specialsauce

While the sauce in simmering it is time to start the tenderloin. Pre heat the oven to 325 and place an oven safe frying pan on high heat with a table spoon of corn oil. Pat dry the tenderloin with paper towels and season on all sides with salt and pepper.  Sear on all sides to get the nice golden brown color.

brownedloin

Once all sides are browned place into the oven to finish cooking. I cook the Pork until it hits about 150 internal temp. I know the USDA recommends 160 but if you cook to 150 and then let it rest covered it will come up to 160 while it rests. Now one other trick I do with this is when the internal temp hits about 135-140 I take a ladle of the sauce and cover the tenderloin and place back in the oven until it reaches 150.

tenderloin

Then as I said remove from the oven, tent loosely and allow to rest. After 10 minutes or so it is time to slice the pork.Slice the tenderloin on the bais, and layer on a plate then cover with the sauce.

INGREDIENTS

SAUCE

1/4 cup Whole Grain Mustard

1/4 cup Light Brown Sugar

1/4 cup Molasses

1/2 cup Ketchup

1/2 cup Cola

PORK

1 Pork Tenderloin

salt and pepper to taste

 

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