FAJITA BBQ RIBS

FAJITA BBQ RIBS

Season the ribs on both sides with fajita seasoning (any kind.)  Cook at 250 for 2 - 3 hours.

Move the ribs to the grill, and grill for 45 minutes to an hour, while basting with BBQ sauce (I use an entire bottle.)

BBQ RIBS

BBQ RIBS

Marinade:
1 1/2 cup sea salt
1 cup soy sauce
1 cup rice vinegar
1 cup fresh lime juice
2 Tbsp lime zest
5 Tbsp peppercorns
8 garlic cloves, minced
1 cup burgundy wine
1 1/2 gallons water

Mix all together.

Marinate the ribs for most of the day.  It makes a lot of marinade so for smaller portions half the marinade recipe.  Cook the ribs slowly on the grill for about 3 hours.  Baste the ribs constantly with BBQ sauce (I use a full bottle.)

Source: Rene Hazledine

BROWN SUGAR BBQ PORK LOIN

BROWN SUGAR BBQ PORK LOIN

Lean Pork Loin
Salt
Pepper
Brown Sugar (3 - 6 cups, depending on size of pork loin)
1 Bottle KC Masterpiece BBQ Sauce

Put the pork loin on a large piece of foil - enough to wrap around the pork loin completely.  Salt and pepper to taste.  Add brown sugar and BBQ sauce to coat.  Wrap the seasoned pork loin and cook all day (at least 5 hours) on 200.

Source: Pat Carpenter

PORK LOIN

 

This is the pork loin recipe I make the most often and is one of my favorite meals my mom makes.  This marinade can also be used on beef tenderloin.

PORK LOIN
1/4 dark soy sauce
3 Tbsp Hoisan sauce
1 cup sherry or red wine
2 minced garlic cloves
1 tsp ginger
2 - 3 lb pork tenderloin

Mix all ingredients together and marinate the tenderloin for at least 3 hours (but not more than 6.)

Bake the tenderloin in the marinade at 325 for 20 min per lb plus an additional 20 min (60 min for a 2 lb tenderloin) or until the internal temperature is 170.

Let it rest for 5 minutes after taking out of the over before cutting into slices.

Source: Jane Robertson

SEASONED PORK TENDERLOIN

My mom makes pork tenderloin all the time and I love it!  I found this low-cal recipe and love it because it takes no time at all to make, and can be made the night before.  As with my mom's recipe - I bet you can use this same recipe for beef tenderloin, adjusting cook time.

SEASONED PORK TENDERLOIN 

(from weight watchers)

1/2 c. reduced-calorie pancake syrup

1 tsp dry mustard

1 tsp ground cloves

1 tsp ground ginger

1 tsp salt

1/2 tsp ground cinnamon

1/2 tsp freshly ground black pepper

2 1/2 lbs lean pork tenderloin (use two 1 1/4-lb pieces)

In a large zip-lock bag, combine syrup, dry mustard, cloves, ginger, salt, cinnamon and pepper.  Trim pork of all of visible fat and cut each tenderloin in half widthwise..  Add tenderloins to plastic bag, squeeze out air and seal bag; turn to coat.  Place bag on a plate and refrigerate on bottom shelf, turning occasionally - at least 2 hours or overnight. 

Preheat broiler. Place tenderloins in a roasting pan and pour marinade over them,  Broil 5 inches from heat until pork reaches and internal temperature of 160 degrees, about 6 minutes per side.  Let stand at room temperature for 5 minutes before slicing.  Yields about 4 ounces of meat per serving.

4 pts plus.