Hasty-Bake Gourmet, Portable, Fiesta Po r k, Jerked Pork Tenderloin with Orange Red Onion Salsa

Po r k

Jerked Pork Tenderloin with Orange-

Red Onion Salsa

2 pork tenderloins, 10 to 12 ounces each

MARINADE

4 green onions, chopped fine

4 cloves garlic, minced

2 serrano chiles, chopped fine

1 teaspoon salt

2 Tablespoons jerk seasoning

2 teaspoon cider vinegar

1⁄4 cup vegetable oil

To make marinade:

Combine all ingredients and mix well.

SALSA

1 orange, peeled, seeds removed, divided into sections and cut into smaller pieces

1 red onion, diced small

1 teaspoon minced garlic

5 Tablespoons lime juice (about 3 limes)

1 teaspoon minced free red or green chile pepper of your choice

1 teaspoon ground cumin

2 Tablespoons chopped fresh cilantro

1 teaspoon chili powder

Salt and freshly cracked black pepper to taste

To make salsa:

Combine all the salsa ingredients, mix well and set aside. (This mixture will keep, covered and refrigerated, for 3 or 4 days.)

Place whole pork tenderloins in zip-lock bag with marinade and massage well. Refrigerate for 2 to 4 hours.

With the heat deflector in place over the coals, bring the temperature of your Hasty-Bake to 225 to 250ºF. Cook the tenderloins until the internal temperature reaches 160ºF (approximately 1 hour). Remove and let rest for 10 minutes before serving. To serve, slice into

1⁄4” medallions and top with salsa.

Lone Star Spareribs

(Smoke & Spice)

3 full slabs of pork spareribs, St. Louis cut (trimmed of the chine bone and brisket flap), preferably 3 pounds each or less

BARBECUED RIB RUB

1⁄3 cup ground black pepper

1⁄4 cup paprika

2 Tablespoons sugar

1 Tablespoon salt

1 Tablespoon chili powder

11⁄2 teaspoons garlic powder

11⁄2 teaspoons onion powder

BASIC BEER MOP (OPTIONAL) 12 ounces beer

1⁄2 cup cider vinegar

1⁄2 cup water

1⁄4 cup oil, preferably canola or corn

1⁄2 medium onion

2 garlic cloves, minced

1 Tablespoon Worcestershire sauce

1 Tablespoon Barbecued Rib Rub

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Apply the rub evenly to the ribs, reserving about half the spice mixture. Place the slabs in a plastic bag and refrigerate overnight.

Remove ribs from the refrigerator. Pat them down with remaining rub, reserving 1 Tablespoon if you plan to use the mop. Let the ribs sit at room temperature for 30 to 40 minutes. Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220ºF.

If you are going to baste the ribs, mix together the ingredients in a saucepan and warm over low heat.

Cook the ribs on your Hasty-Bake for 3 to 5 hours, turning and basting them with the mop about once an hour. When ready, the meat should be well-done and pulling away from the bones. Allow to sit for 10 minutes before slicing into individual ribs.

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