For the recipe, keep reading.
You already know I have been testing out savory berry recipes — like pulled pork with blackberries — all Summer long, and I've come to the conclusion that you can’t go wrong with pork and a fruity sauce. They seem to nearly always be a match made in heaven. I couldn't resist trying another simple, seasonal BBQ recipe of pork tenderloin with a spicy blackberry glaze.
Although the original recipe called for blackberry jam, I decided to make a quick jam with fresh blackberries and used this as the base of the sauce. When I tasted the finished sauce alone (as any good cook would do), I thought it was a touch too vinegary, but once paired with the pork, it was simply perfect. If you are tired of hamburgers and hot dogs on the grill, spice it up with this recipe.
For a better look at the informative class, click through my photos after the break.
This year, I haven't been able to resist making savory berry recipes: first strawberry spaghetti, then cherry-stuffed tenderloin and blueberry-glazed ribs. And, in my desire to incorporate blackberries into an entrée, I came up with this recipe for pulled pork sandwiches using a blackberry purée. Not only do the ingredients make this dish perfect for the Summer season, but it won't heat up your kitchen because it's cooked over low heat in a slow cooker.
Over the course of eight hours, blackberries, hot sauce, ketchup, vinegar, and garlic meld together to become a sweet and tangy condiment that not only highlights the pork roast's natural flavor, but is less aggressively syrupy than traditional barbecue sauce. If you're interested in the recipe, read more.
Most recently, it added natural sweetness to baby back ribs. Don't fear the combination of ingredients like hot sauce, blueberries, and garlic powder; they marry together beautifully to coat the the pork in a sticky, fruity, finger-licking glaze.
Curious about the recipe? Get it when you read more.
If you gave the barbecued pork burger recipe a shot yesterday, you may have some leftover ground pork on your hands.
Here's a sweet and spicy salad — lettuce wrap style — that utilizes the weekend's meaty leftovers but won't weigh you down after a beer and BBQ-filled Father's Day.
Get the recipe after the jump.
Recently I made grilled pork tenderloin with a rosemary coating and red pepper sauce. The tender pork was so juicy and flavorful that some of my guests thought the sauce was unnecessary! It's an elegant but unfussy preparation that's perfect for a Summer dinner party. Want to enjoy it? Here's the recipe.