So Much More Than Just Jam Part III: Jam & Meat

It’s our third installment of So Much More Than Just Jam!  During the summer we love to spend lots of time outside bbq-ing, playing the garden, and enjoying the company of our friends and family.  For this diary entry we’ve decided to share some of our favorite main course recipes that include a basic bbq sauce, easy pork tenderloin, and an amazing rib recipe.

Serendipity Raspberry Chipotle BBQ Sauce

1 tbsp olive oil

1/2 cup sweet yellow onion diced

1 clove garlic, minced

2 tsp chopped chipotle chilies in adobo sauce

1/2 cup Serendipity Red Raspberry Jam

1/2 cup Serendipity Raspberry Vinegar or cider vinegar

pinch of salt to taste

Heat olive oil in a medium sauce pan.  Add diced onion and pinch of salt and cook until it begins to caramelize.  Next, add the minced garlic and saute for about 1 minute.  Add the chipotle and cook for another minute.  Then add the raspberry jam and cook until it comes together.  Stir in the vinegar and deglaze the pan.  Reduce heat and simmer for 5-10 minutes.  Remove from heat and let cool.  Pour into a blender and blend until smooth.

Pork Tenderloin with Cranberry Pepper Sauce

2 – 1 lb pork tenderloins

1/4 tsp each ground ginger, ground cloves, cinnamon, chili powder, and salt mixed together

6 tbsp olive oil

1 medium onion diced

1/2 cup Serendipity Cranberry Pepper Jam

1/2 cup Serendipity Cranberry Vinegar or cider vinegar

3 cloves garlic minced

1/2 tsp cayenne pepper

Pre-heat oven to 400°.  Place tenderloins in a large prep bowl and coat with 2 tbsp olive oil and spice blend.  Heat the remaining olive oil in an oven safe saute pan.  Sear the tenderloins on all sides until golden brown.  Place pan in the oven on the middle rack for 10-15 minutes or until the registers 137° on a meat thermometer.

Heat a small saute pan with the remaining olive oil and cook onions, garlic, and pinch of salt until soft.  Then in a blender combine jam, vinegar, cayenne,garlic, and onions.  Blend until smooth.

Remove the tenderloins from the oven when they reach 137°, remove from pan, and cover with foil.  Let rest for 10 minutes.  While meat is resting, return empty pan to medium heat on the stove and add the cranberry sauce to deglaze the pan for about 5 minutes.

Slice the tenderloins, place on serving plate, and drizzle the cranberry pepper sauce over the top.  Try serving with roasted potatoes, artichokes.

Serendipity Pork Ribs

Step 1: Brine

2 1/2 lbs baby back pork ribs

2 qt water

1 cup sugar

3 tbsp Chinese five spice

2 tbsp kosher salt

Combine ingredients and submerge  the ribs fully in the brining liquid and refrigerate overnight.

Step 2: Baking

2 medium onions

1 tbsp butter

Salt & pepper to taste

Preheat oven to 300°.  Line a baking sheet with foil to cover and seal ribs.  Spread the onions and butter over the foil.  Remove the ribs from the liquid and place over onions.  Fold the foil over and crimp to tightly seal.  Roast in for two hours.

Step 3: The Sauce

Pre-heat outdoor grill or bbq 15 minutes before ribs finish in the oven.  (Also can be finished in the oven.  Instructions to follow)

1 tbsp olive oil

1 medium yellow, sweet onion (we like Walla Wallas)

2 cloves garlic minced

1 jar Serendipity Saucy Spreads (Apricot with Cognac, Perfectly Peach, Straightforward Strawberry, etc)

1/2 cup cider vinegar

2 tbsp chopped chipotle peppers in adobo sauce

Salt and pepper to taste

Heat olive oil in a small sauce pan and saute onions and garlic until they start to caramelize.  Add jam, vinegar, and chipotles and simmer for a about 5 minutes.  Remove from heat and puree in blender until smooth.

Remove ribs from the oven, unwrap, and baste with sauce.  Finish ribs on bbq and cook until the sauce begins to caramelize.  Ribs can also be finished in the oven by baking them for 10 minutes in a 350° oven.

To serve place onions and ribs on a large platter.

Well, that’s all for now.  We hope you’ll enjoy our new recipes either in your day-to-day cooking or for your next get together.  Until next time.


Kristen & Lynette

3 thoughts on “So Much More Than Just Jam Part III: Jam & Meat

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