Barbecue Pork

Name: Barbecue Pork
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Bbq, Barbecue
Ingredients: 3 Tbsps balsamic vinegar; 4 servings Freshly ground black pepper; 1 Tbsp fresh thyme leaves; 1 Juice from orange; 2 Tbsps ketchup; 1 teaspoons kosher salt; 3 Tbsps olive oil; 2 pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet (4 pieces)

Barbecue Pork might be just the American recipe you are searching for. This recipe serves 4. One portion of this dish contains approximately 188g of protein, 43g of fat, and a total of 1209 calories. It will be a hit at your Father's Day event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 10 minutes. A mixture of balsamic vinegar, ketchup, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 450 F. In a large bowl, whisk together the vinegar, oil, ketchup, orange juice, thyme, salt, and a few grinds of pepper.

Ingredients you will need

Orange Juice

Ketchup

Vinegar

Pepper

Thyme

Salt

Cooking Oil

Equipment you will use

Whisk

Bowl

Oven

Add the meat or fish and coat well. Set the bowl aside, allowing the meat or fish to marinate for 15 minutes. Arrange the meat or fish in a baking dish in a single layer; reserve the marinade.

Ingredients you will need

Marinade

Fish

Meat

Equipment you will use

Baking Pan

Bowl

Bake 30 minutes for the pork, 30 minutes for the chicken, or 20 minutes for the salmon. Halfway through the cooking time, turn over the meat or fish and spoon the marinade over it, then return to the oven. Slice the meat and divide among 4 plates. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Marinade

Meat

Salmon

Fish

Pork

Equipment you will use

Oven

Equipment

Ingredients

Servings:

3Tbsps

balsamic vinegar 4servings

Freshly ground black pepper 1Tbsp

fresh thyme leaves 1

Juice from orange 2Tbsps

ketchup 1teaspoons

kosher salt 3Tbsps

olive oil 2

pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet (4 pieces)

Recommended wine: Zinfandel, Rose Wine

Zinfandel and rosé Wine are my top picks for Barbecue. A rosé is refreshing in hot temperatures and complements sweet and spicy sauces and rubs. Zinfandel is a classic red wine choice for barbecue, especially for pork ribs and beef brisket. The Martinelli Vigneto di Evo Zinfandel with a 4.6 out of 5 star rating seems like a good match. It costs about 36 dollars per bottle.