16 Jan Pork Inspired Recipes to Make and Share
Wow. Can you believe the weather we are having? When’s winter gonna get here?!
I’ve been on strike since the Christmas baking frenzy ended, using only the rangetop portion of my stove to cook, but the month of January is half gone and that means I am once again getting the urge to bake. Cookies. It’s all I can think about.
But I only like the soft kinds. Enter the Maple Bacon Bourbon and Pecan Cookie… it’s delightful and I am in love. Definitely think you oughta bookmark this page for next Christmas because you’re gonna want to make these cookies again – and soon!
Maple Bacon Bourbon and Pecan Cookie Recipe
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 teaspoon of maple extract
2 tablespoons of your favorite bourbon
2 ¼ cups of all-purpose flour
1 teaspoon of salt – optional
1 teaspoon of baking soda
2 cups of pecan pieces
½ cup of crispy bacon pieces or approximately 8 ounces
Preheat the oven to 350 degrees. Prepare two sheet pans with parchment paper or silpats.
In a standing mixer bowl, cream together the butter and granulated sugar until fluffy.
Add the eggs and combine well; next, add the maple extract and bourbon and combine very well.
In a separate bowl, combine the flour, salt and baking soda. Add the dry ingredients to the batter and mix until dough is sticky.
Fold in the pecan pieces and bacon and mix the batter well.
Scoop cookie dough by spoonfuls onto prepared sheet pans and bake for approximately 12 minutes at 350 degrees.
Cool on cookie racks and store in airtight containers, such as Tupperware or Rubbermaid.
Preparation time: 10 minutes
Cooking time: 12 minutes
And another pork recipe for you….
There’s no such thing as leftover cookies at my house (what an oxymoron, right?) but let’s just pretend for a moment that, hypothetically, you have enough to make the recipe below.
Cookie Crusted Pork Tenderloin Sliders Recipe
Cookies, made according to recipe above
1 cup breadcrumbs
1/3 cup prepared brown mustard
Salt and pepper
One 3-pound pork tenderloin, cut in half lengthwise
1 can whole berry cranberry sauce
24 slider buns
Preheat oven to 350 degrees and line a rimmed baking sheet with aluminum foil.
Break the cookies into large chunks. Next, combine cookies and breadcrumbs together and pulse in food processor until crumbly. Remove two cups of the crumbs and place on a separate baking sheet.
In a small bowl, stir together the mustard and a dash of the salt and pepper. Coat tenderloins with mustard mixture and roll in cookie crumbs mixture. Place on the prepared baking sheet.
Bake until a meat thermometer inserted in the tenderloin registers about 155 degrees F, which should take approximately 25 to 35 minutes. Remove tenderloin from the oven and let stand 10 minutes before slicing.
To serve, thinly slice the tenderloin crosswise and place on bottom buns with 1 or 2 teaspoons of cranberry sauce on the underside. Top the sliced pork with mayonnaise, onions and lettuce, if you like.
Then cover with the bun top and serve warmed, or room temperature.
Preparation time: 20 minutes
Cooking time: 30-32 minutes
Enjoy these recipes! More to come very soon (smile!).