Tennessee BBQ Loin Lollipops
The smoky flavor of the bacon makes this a killer dish.
Rub – your favorite BBQ rub or make your own see below
2 pork tenderloins (about 1 pound each), cut into 1-1/2 inch pieces
12 slices smoked thick bacon, cut into pieces to wrap around tenderloin pieces
BBQ Sauce – your favorite brand (to one cup add 1/2 stick melted butter)
Skewers soaked in water for one hour, for serving.
1/2 cup Dijon mustard
1/3 cup cider vinegar
3 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire
1/4 cup oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Place rub in a large bowl; add the pork pieces and toss to coat. Wrap a piece of bacon around a piece of tenderloin and thread onto a skewer. Arrange the skewers on a large platter and set aside. In a medium bowl, mix together the ingredients for the marinade and pour it over the kabobs. Cover and marinate in the refrigerator for several hours. Grill over medium heat until they are cooked through, about 15 minutes. Remove from heat onto piece of foil doubled over to make a tray or onto a disposable foil pie plate; brush generously with BBQ sauce; return to grill for 5 minutes to heat through; remove from grill and serve immediately. Serve extra BBQ Sauce with Tennessee BBQ Loin Lollipops.
Corn Dipping Sauce
1 can white cream corn
3 tablespoons butter, melted
1/4 cup Duke's mayonnaise
4 ounces Monterey Jack cheese, shredded
1/4 cup sour cream
1/4 teaspoon cayenne
1 teaspoon sugar
Sea salt and fresh ground black pepper to taste
Mix all ingredients and place in a greased casserole dish. Place in 350 degree preheated oven for 30 - 40 minutes or until hot and bubbly around the edges. NOTE: May also mix and serve cold.
BBQ Spice Rub
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon sugar
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1 teaspoon freshly ground pepper
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon smoked paprika
1 teaspoon cumin
Mix all ingredients. Store what isn't used in an airtight container.