Category: Pork

Apricot Chipolte Smoked Pork Chops

10 smoked pork chops
1/4 c. ketchup
1/4 c. apricot preserves
1/4 c. coarse dijon mustard
1 Tbsp. garlic salt
Fresh black pepper
2 Tbsp. chipolte peppers in adobo sauce, chopped.

Combine sauce ingredients. Heat smoked shops through in sauce, turning regularly.

We had green beans and corn on the cob with these.

The sauce was sooooo yummy.


Maple Mesquite Pork Tenderloin

1 Pork Tenderloin
4 slices bacon
1/2 c. mesquite barbecue sauce
1/4 c. maple syrup
1 Tbsp. dijon mustard

Mix barbecue, maple and mustard. Pour over tenderloin.

Wrap bacon around tenderloin.

Bake uncovered 325 F for 70 minutes. Check internal temperature and when meat reaches 160 F, broil for a few minutes to crisp up the bacon.

Tonight, there were only three of us home for dinner, and enough leftovers from last night, so I got out of cooking for once!

If you want to do something a little more fancy, you can cut the tenderloin to make a pocket and stuff with veggies.  I’ve done it with mushrooms and onions before and it was yummy.


Boneless Pork Ribs (inspired by another Fresh Start product)

3 lb. boneless pork ribs
1 c. gluten free bread crumbs ( I used Namaste)
1 Tbsp. barbecue seasoning
1 tsp. garlic salt
1 c. shredded cheese (I used colby jack)

Rub ribs with mixture of seasonings and place on baking sheets sprayed with olive oil.

Bake 375 F until internal temperature is 160 degrees.

Sprinkle with shredded cheese and continue baking until cheese melts.


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