Hot Pepper Jelly Grilled Pork Chops

INGREDIENTS:

3/4 cup Ruk's Preserves Hot Pepper Jelly, heated lightly and stirred (to thin slightly)

6 Pork Chops

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INSTRUCTIONS:

Lightly oil the grill rack and heat the grill to medium. Grill the pork until they have about  2-3 minutes left before they are finished. Brush each pork chop with Hot Pepper Jelly and allow to finish cooking.  Once the pork is finished cooking, discard any remaining sauce used to brush on the pork.

Apricot BBQ Pork Tenderloin

INGREDIENTS:

1 1/2 lbs Pork Tenderloin                              1 Tbsp Salt                                                                  

2 tsp Ground Black Pepper                          1 tsp Hungarian Paprika                                              

4 Tbsp Dark Brown Sugar                            1/2 cup Apple Cider Vinegar                                      

 1 Tbsp Prepared Mustard                            1/2 cup Ruk's Apricot Preserves (coming soon)        

 1 1/2 cup Ketchup or Tomato Sauce 

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INSTRUCTIONS:

1. In a small dish or measuring cup, mix together salt, pepper and paprika.
2. Rinse the pork tenderloin under a warm water. Place on a cutting board and pat dry.
3. Sprinkle the seasoning over the tenderloin and gently rub in.
4. Reserve any remaining seasoning for the sauce.
5. Preheat a lightly greased braiser or a large cast iron skillet over a medium high heat until almost smoking.
6. Place the tenderloin onto the hot skillet or braiser and braise on each side until nicely browned, about 3 to 4 minutes each.
7. Preheat the oven to 375 degrees F.
8. Line a large baking sheet with aluminum foil. Place a baking rack on top.
9. While the oven preheats, place the remaining seasoning, brown sugar, vinegar, mustard, apricot preserves and ketchup in a medium saucepan. Bring to boil. Lower the heat and simmer the sauce for 3 to 4 minutes.
10. Place the braised pork tenderloin on the foiled baking sheet and place in the oven.
11. Bake for 15 minutes.
12. Brush the pork tenderloin with the sauce.
13. Bake another 10 minutes.
14. Brush the tenderloin again with the sauce.
15. Bake 10 more minutes.
16. Check the internal temperature of the meat. If it reaches 145 degrees F, the meat is done.
17. You can bake it for 5 more minutes or set under the broiler (set on low) for 2 to 3 minutes, until the sauce is caramelized.
18. Place the pork tenderloin over a new sheet of the aluminum foil. Bring the long sides of the foil together and fold, enclosing the tenderloin inside. Let sit for 10 minutes. This lets the juices redistribute in the meat.
19. Slice and serve with warm apricot preserves or the remaining bbq sauce.
20. Refrigerate the remaining bbq sauce in a covered container for up to 5 days.

Recipe originally from: www.crunchycreamysweet.com altered by Ruk's Preserves

Pineapple Habanero Wings

INGREDIENTS:

3/4 cup Ruk's Preserves Pineapple Habanero

12 Whole Chicken Wings

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INSTRUCTIONS:

Reserve 1/4 cup sauce to serve with the chicken.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing with the Pineapple Habanero. Once the chicken is done and the juices run clear, discard any remaining sauce used to brush on the chicken.

Spread a layer of the reserved Pineapple Habanero over the chicken and serve.

Mild Pepper Jelly Grilled Chicken

INGREDIENTS:

3/4 cup Ruk's Preserves Mild Pepper Jelly, heated and stirred to thin

6 Boneless, Skinless Chicken Breast Halves

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INSTRUCTIONS:

Reserve 1/2 cup sauce to serve with the chicken.

Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing with the Mild Pepper Jelly. Once the chicken is done and the juices run clear, discard any remaining sauce used to brush on the chicken.

Spread a layer of the reserved mild pepper jelly over the chicken and serve.