Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 410
  • Fat:
  • 9 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 47 mg
  • Sodium:
  • 1045 mg
  • Carbohydrate:
  • 68 g
  • Fiber:
  • 4 g
  • Protein:
  • 17 g


Linguine with Garlic Sauce

On a chilly evening, this creamy pasta toss is sure to please. It’s rich and flavorful with smoky bacon, fresh... View this recipe »


 

Quick Kabobs

We use a grill basket over the open fire to cook kabobs with slices of hot dog, ham, mushrooms and pineapple.... Read more »


Barbecued Pork and Potatoes

Country Woman

A last-minute decision turned out to be a real winner for Caroline Hall of Medford, Massachusetts. "Three days before the deadline for entering recipes at the local fair," she relates,"I decided to see if I could make this barbecue sauce. My family loved the recipe I created—and so did the judges. They gave it a blue ribbon! We now use the sauce on my pork and potatoes all the time."—Caroline Hall, Medford, Massachusetts

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Grill (gas or charcoal)

TIME: Prep: 1hour Grill: 20 min.

Ingredients:

  • 1 medium onion, chopped
  • 1/2 cup chopped sweet red pepper
  • 5 garlic cloves, minced
  • 1/4 cup butter or margarine
  • 1 can (29 ounces) tomato sauce
  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 1/2 cup molasses
  • 1/4 cup packed brown sugar
  • 3 tablespoons vinegar
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons hot pepper sauce
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried tarragon
  • 8 medium red potatoes, cut into wedges
  • 2 pork tenderloin (1 pound each)

Directions:

In a large saucepan, saute onion, red pepper and garlic in butter until tender. Stir in the next 13 ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. Set aside 2 cups for basting. Refrigerate remaining sauce for another use. Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat. Cover and simmer for 10-15 minutes or until partially cooked. Drain and set aside. Cut each tenderloin lengthwise into eight strips. Thread pork and potatoes on 10-in. metal or soaked wooden skewers, weaving pork around potatoes. Grill, uncovered, over medium heat for 5 minutes on each side. Baste with barbecue sauce. Continue turning and basting 10 minutes longer or until meat juices run clear and potatoes are tender. Yield: 8 servings (5 cups sauce).

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.