2 pork tenderloins
12 slices bacon
1 cup Old Yeller Barbecue Sauce, recipe below
¼ cup cracked black peppercorns
• Place the tenderloins in the freezer one hour, this will help with slicing them into strips.
• Remove from freezer, one at a time, and slice lengthwise into six then strips. Repeat with second tenderloin.
• Place one slice of bacon on each pork strip, brush with barbecue sauce and carefully roll up.
• Place two toothpicks through either side and slice in half to make two pinwheels.
• Place the pepper in a small dish and roll the pinwheels through it before placing on the grill.
• Light a barbecue to medium-high heat. Barbecue 6 to 7 minutes on each side, until bacon is firmed up and pork is cooked through. Brush again with barbecue sauce and serve with Roasted Corn and Avocado slaw (see below).
Ol' Yeller Barbecue Sauce
½ cup yellow mustard
½ cup vegetable oil
¼ cup dark brown sugar
2 teaspoons white vinegar
1 tablespoon garlic powder
2 teaspoons onion powder
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 teaspoon Worcestershire
1 teaspoon sambal oelek chili sauce
• Combine all ingredients in a large jar or receptacle with lid. Shake ingredients together vigorously until well-combined.
Roasted Corn and Avocado Slaw
1 head green cabbage, shaved very thin
1 cup red cabbage, shaved very thin
4 green onions, sliced thin (both white and green parts)
1-2 red jalapeno or Fresno chiles, deseeded and julienned
2 large ripe Haas avocados
Juice of 1 lemon
2 cloves garlic mashed into 1 teaspoon kosher salt
¼ cup mayonnaise
3 tablespoons olive oil
1 tablespoon jalapeno vinegar or apple cider vinegar
2 ears of fresh corn
• Clean two ears of corn, discarding shucks and fibers. Spread butter on two pieces of aluminum foil, sprinkle with salt and place an ear in the middle of each and wrap.
• Light a medium fire on the barbecue. Roast the corn, far enough from flame to avoid flare ups, 20 to 40 minutes. Remove and let stand in foil till ready to cut. If you've done your prep work in advance, unwrap immediately and let cool.
• Combine remaining ingredients in a large mixing bowl.
• Once corn is cool enough to handle, cut kernels away from cob and mix in with remaining ingredients. Refrigerate for one hour.
• Source: Dave Cathey.
Ingredients provided by Buy For Less