Rating: 5 stars
22 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 19

Bacon's savor is key to this sweet-tart sauce, which would pair equally well with chicken.

David Bonom
Recipe by Cooking Light June 2008

Gallery

Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare grill.

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  • To prepare sauce, cook bacon in a medium saucepan over medium-high heat 4 minutes or until almost crisp, stirring occasionally. Add chopped onion to pan; cook 4 minutes, stirring frequently. Add mustard and next 5 ingredients (through 1/4 teaspoon ground cumin) to pan, and bring to a boil. Reduce heat, and simmer for 4 minutes or until slightly thick, stirring occasionally.

  • To prepare pork, combine brown sugar and next 7 ingredients (through red pepper) in a small bowl, stirring well; rub mixture evenly over pork. Place pork on grill rack coated with cooking spray. Grill 20 minutes or until a thermometer registers 155° (slightly pink), turning once. Let pork stand 10 minutes. Cut pork crosswise into 1/2-inch-thick slices. Serve with sauce.

Nutrition Facts

235 calories; calories from fat 25%; fat 6.5g; saturated fat 2.1g; mono fat 2.8g; poly fat 0.7g; protein 26.2g; carbohydrates 17.6g; fiber 1.3g; cholesterol 77mg; iron 1.8mg; sodium 569mg; calcium 26mg.
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