My Take on Western Carolina BBQ Sauce

Every time I try to follow the rules with Carolina sauce, I end up smudging them a little. This Western Carolina one was no different.

I kept the vinegar front and center and used ketchup to give it that Lexington-style nudge without turning it into something thick or sugary. It’s still a true Carolina “mop” or “dip” sauce, just not a museum piece of the old recipes.

I kept the parts of the classic that matter, then made it the way I prefer to eat it. A little brown sugar, heat from the pepper flakes, and a vinegar-tomato balance that complements a lot more things than pulled pork. Ribs, smoked chicken, grilled sausages, roasted potatoes. This is the sauce that ends up on whatever’s closest.

Why I Love This Recipe

• Old recipe, new personality.
• Traditional enough to pass, rebellious enough to feel like mine.
• Western Carolina sauce, but with its hair messed up a little.
• Not just for pork.

Ingredients

The list of ingredients I’ve settled on after consuming years of BBQ reading, streaming, and eating.

• Apple cider vinegar – The Carolina identity without trying.
• White distilled vinegar – Adds the edge ACV can’t do alone.
• Water – Reins the vinegar in so it doesn’t take your head off.
• Brown sugar – Just enough to keep the sauce from going feral.
• Ketchup – The move that shifts it into Lexington territory.
• Red pepper flakes – Honest heat, my favorite kind.
• Kosher salt – Keeps the vinegar from tasting dull.
• Black pepper – That last little push of spice.

How to Make Western Carolina BBQ Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix and dissolve):
  Grab a medium saucepan and pour in the apple cider vinegar, white vinegar, water, brown sugar, ketchup, red pepper flakes, salt, and black pepper. Whisk until the sugar starts to dissolve and everything looks blended.
• Step Two (simmer low and slow):
  Set it over medium heat and bring it to a gentle simmer. Stir occasionally so the sugar melts evenly and nothing sticks to the bottom. Keep it from boiling since this sauce should stay light and pourable, not thick like Kansas City style.
• Step Three (cool and mellow):
  After about 10 to 15 minutes, remove it from the heat and let it cool. The vinegar will calm down as it rests, and the flavors blend into that tangy-sweet balance Western Carolina is known for.
• Step Four (bottle and shake):
  Once it’s cool, transfer it to a jar or squeeze bottle. Shake before using. The flavor gets better each day it sits.

Recipe Tips

This kind of sauce has rules, but the fun’s in bending them just enough.

• Let it rest. The vinegar settles down as it cools, so don’t judge the flavor straight off the stove.
• Keep it thin. Western Carolina “mop” sauce isn’t supposed to coat like a glaze. If it’s watery, you did it right.
• Use a non-reactive pot, stainless or enamel. Vinegar and aluminum will fight, and vinegar always wins. You’ll taste the metal if you ignore this.
• Adjust the vinegar balance if you want. A 1:1 mix of apple cider and white vinegar gives a sharper edge. The flavor shifts as it chills, so hold the urge to change it until it’s cold.
• Make it the day before. This sauce always tastes better after a night in the fridge when the pepper, sugar, and tomato come together the way real Lexington-style sips are meant to.
• Shake before using. The spices settle because this isn’t an emulsified, bottled-style sauce.

Storage

Keeps like a true vinegar sauce should if you keep it cold and sealed.

• Refrigerate in a non-reactive glass jar or squeeze bottle.
• Lasts up to three weeks in the fridge.
• Flavor improves after a day or two as the vinegar mellows and the pepper makes its way through the sauce.
• Shake before every use to remix the spices.
• Serve cold or at room temp, never hot.

FAQs

• Is this an authentic Lexington BBQ sauce?
  Close, but I rarely do things by the book. Traditional Lexington “dip” is mostly vinegar, a little ketchup, sugar, and pepper. Mine stays true to that base but adds balance and warmth without going off the rails into sweet or thick territory.
• Why is the sauce so thin?
  That’s how it should be. Western Carolina sauce isn’t meant to coat like Kansas City or Memphis-style BBQ. It’s a “mop” sauce that seeps into the meat, not soaks the surface.
• Why use two kinds of vinegar?
  Apple cider vinegar brings the softer, fruity tang. White vinegar keeps it sharp and lively. The mix gives the sauce that classic Western Carolina tang without harshness.
• Can I make it sharper?
  Yes. Try a 1:1 mix of apple cider and white vinegar. That ratio adds pow without throwing off the balance.
• What should I serve it with?
  Pulled pork is the classic, but it’s great on brisket, smoked chicken, or sausage. Anything that can handle vinegar can handle this. A side of my salt and vinegar smashed potatoes brings the same sharp snap and never gets lost next to the sauce.  I especially like to drizzle it on a serving of my pimento macaroni and cheese and pineapple casserole.

More Sauces to Try

• Pineapple Habanero Hot Sauce – My vinegary hot sauce with tropical flavor and heat.
• Carolina-Style Brown Sugar Vinegar BBQ Sauce – My hybrid between East Carolina and Lexington (Piedmont) style.

This post may contain affiliate links. Please read my disclosure policy.

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Western Carolina BBQ Sauce (Lexington Style)

This Western Carolina BBQ Sauce keeps vinegar in the driver’s seat with a hint of ketchup for that Lexington-style balance. Thin, tangy, and peppery, this true Carolina “mop” sauce soaks into pulled pork, ribs, and smoked chicken instead of coating the surface. A little sweet, a little sharp, and made to sit on the table all barbecue season.

Course Condiment, Sauce

Cuisine American

Keyword Carolina dip sauce, Carolina mop sauce, Lexington style BBQ sauce, Noble Pig bbq sauce, Piedmont BBQ sauce, vinegar based bbq sauce, vinegar BBQ sauce recipe, Western Carolina BBQ sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Cooling: 30 minutes minutes

Total Time 50 minutes minutes

Servings 16

Calories 25kcal

Author Cathy Pollak

Equipment

• Saucepan Stainless steal or enamel for simmering and blending ingredients evenly.
• whisk Helps dissolve sugar and keep sauce smooth.
• squeeze bottle or glass jar. For storing finished BBQ sauce.

Ingredients

• 1½ cup (360 ml) apple cider vinegar
• ½ cup (120 mL) white distilled vinegar
• ½ cup (120 ml) water
• ¼ cup (50 g) packed light brown sugar
• ¼ cup (60 g) ketchup
• 1 tbsp (6 g) red pepper flakes
• 1½ tsps (9 g) kosher salt
• ½ tsp (2 g) coarsley ground black pepper

Instructions

• In a medium saucepan, combine the apple cider vinegar, white distilled vinegar, water, brown sugar, ketchup, red pepper flakes, kosher salt, and black pepper. Whisk until the sugar and salt have mostly dissolved.
  1½ cup (360 ml) apple cider vinegar, ½ cup (120 mL) white distilled vinegar, ½ cup (120 ml) water, ¼ cup (50 g) packed light brown sugar, ¼ cup (60 g) ketchup, 1 tbsp (6 g) red pepper flakes, 1½ tsps (9 g) kosher salt, ½ tsp (2 g) coarsley ground black pepper
• Set the pan over medium heat and bring the mixture to a gentle simmer, stirring occasionally so the sugar melts evenly and nothing sticks to the bottom. Avoid letting it boil; this sauce should stay light and pourable.
• Once it starts to simmer, reduce the heat to low and let it cook for 10 to 15 minutes. The goal is to let the flavors come together, not to reduce it into something thick.
• Remove the sauce from the heat and let it cool completely. The vinegar will mellow as it rests, and the flavor will deepen over time.
• Transfer the cooled sauce to a glass jar or squeeze bottle. Store in the refrigerator and shake well before using.

Notes

• Refrigerate in a glass jar or squeeze bottle for up to 3 weeks.
• The vinegar mellows and the pepper blooms after a day, so it’s even better the next day.
• Always use stainless or enamel cookware when making vinegar-based sauces. Aluminum leaves a metallic taste.
• If you want more punch, use a 1:1 mix of apple cider and white vinegar.
• Serve cold or at room temperature. It’s meant to soak, not coat.
• Makes about 2¼ cups (540 ml), or roughly 16 servings at 2 tablespoons (30 ml) each.

 

 

If you’re making this Western Carolina BBQ Sauce, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 30ml | Calories: 25kcal | Carbohydrates: 6g | Sodium: 185mg | Potassium: 42mg | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

Have you made this Western Carolina BBQ Sauce? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Western Carolina BBQ Sauce (Lexington Style) appeared first on Noble Pig.

My Take on Carolina Vinegar BBQ Sauce

BBQ sauce in the Carolinas is personal. Regional. Territorial. And very much based in tradition. Honestly, eating my way through all of it brought me to one conclusion: vinegar runs the show out there.

East Carolina vinegar sauce is thin and sharp, all apple cider vinegar, red pepper, and attitude. No butter, no thickener, barely a hint of sweet. It’s tangy, sharp, and peppery, with very little sweetness. It’s good, but for me it lacks the mouthfeel I crave in a sauce.

Yes, this version might trigger a few people, but I’m not here to just regurgitate what already exists in the wild. Carolina sauce deserves evolution, not repetition.

My riff is what I call Carolina-style brown sugar vinegar BBQ sauce, still vinegar-based but richer from butter, molasses, Worcestershire, and brown sugar. If this sounds like a soft rebellion against the purists, you’re right. Technically it’s a hybrid between East Carolina and Lexington (Piedmont) style, where sweetness starts to sneak in. I thicken it with a bit of cornstarch so it clings to the meat, which tradition would hate, but I love!

Either way, it’s ridiculously good on pulled pork, ribs, or chicken. I make it often, and at some point someone always says, “Can we just put this on everything?” Yes. We can.

Why I Love This Recipe

• Butter. Butter is the answer.
• Clings to meat instead of running off.
• It’s traditional, but misbehaved. Just like me.

Ingredients

I built this Carolina-style sauce on vinegar, a liitle attitude, and Southern energy, but softened it just enough with butter and molasses. It’s the perfect balance of masculine and feminine harmony, all bite, with soft edges and charm.

• Apple cider vinegar: The Carolina tangy bite.
• Molasses: Dark, smoky sweetness that slows the vinegar down a little.
• Ground dry mustard: Gives some acid and sharpness.
• Butter: The rule breaker. Smooths out the vinegar and adds body.
• Cayenne pepper: Just enough heat to make it interesting, not painful.
• Worcestershire sauce: Salty umami depth.
• Dark brown sugar: Sweet talk with substance. Gives the sauce its deeper sweetness and color. If you’re out, here’s how to make brown sugar in one minute.
• Cornstarch: The resident clinger, a small scandal in Carolina BBQ, but worth it.

How to Make Carolina-Style Brown Sugar Vinegar BBQ Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (mix and melt):
  Grab a medium saucepan and set it over medium heat. Add the cider vinegar, molasses, dry mustard, butter, cayenne, Worcestershire, and brown sugar. Give it a few stirs as it warms so the butter melts evenly and the sugar dissolves instead of sticking to the bottom.
• Step Two (make the slurry):
  Whisk the cornstarch with a little cold water in a small bowl. Slowly pour it into the saucepan while whisking. The sauce will start to pull together and thicken slightly, but it should still stay loose and pourable. That’s exactly what you want.
• Step Three (strain and cool):
  If you see any clumps from the cornstarch, strain the sauce through a fine mesh sieve before bottling. Once it cools, it takes on a bit more body and coats pulled pork, ribs, or chicken perfectly. This one tastes like Carolina tradition with a little rule-breaking built in.

Also incredible drizzled over my pineapple casserole or pimento macaroni and cheese.

Recipe Tips

A sauce this punchy deserves a few considerations.

• Use real apple cider vinegar. Skip distilled; it’s too harsh and flat-tasting.
• Don’t overthink the cornstarch. Add the slurry slowly or you’ll chase lumps. You want it barely thickened, not syrupy. The sauce should still pour easily.
• Keep the heat gentle.
• Let it cool before adding to a bottle. It picks up a little more body as it sits.
• Serve with confidence. Pulled pork, ribs, chicken, even drizzled over smoked sausage. It’s so good.

Storage

Keeps like a secret sauce should.

• Lasts up to two weeks in the fridge.
• The butter will solidify slightly in the fridge, so let it sit on the counter to warm up and then shake vigorously.
• Flavor gets better every day, so it’s a great one to make ahead.
• If you want to rewarm it, do so gently on low heat.

FAQs

• Is this an authentic Carolina BBQ sauce?
  Not exactly, it’s a riff. Traditional East Carolina sauce is straight vinegar, pepper, and salt with zero butter or sugar. Mine keeps the vinegar but goes richer with brown sugar, molasses, and butter. Think of it as Carolina roots with my Noble Pig twist, still sharp but more behaved. Our State Magazine does a great job explaining how East and Lexington styles split and why they’re both part of Carolina tradition.
• Can I make this sauce thicker?
  If you want it thicker, add a slightly more cornstarch slurry, but go slow. Carolina sauces are meant to stay thin and pourable, so a little thickening goes a long way.
• Does it taste sweet or tangy?
  Both. The vinegar comes through first, followed by a slow sweetness from the molasses and brown sugar. The butter ties everything together so it’s not a gotcha, just balanced and layered.
• What should I serve it with?
  Pulled pork is the classic pairing, but it’s just as good on ribs, smoked chicken, or brisket. I’ve brushed it on grilled sausage too. A side of my salt and vinegar smashed potatoes has enough vinegar snap to hold its own next to this sauce.

More Sauces to Try

• Pineapple Habanero Hot Sauce – My vinegar-forward hot sauce with tropical heat and attitude.
• Western Carolina BBQ Sauce (Lexington Style) – The tomato-tinted cousin to this recipe, still built on that Carolina vinegar’s back.

This post may contain affiliate links. Please read my disclosure policy.

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Carolina-Style Brown Sugar Vinegar BBQ Sauce

Carolina-style brown sugar vinegar BBQ sauce built on sharp apple cider vinegar, rich butter, molasses, and dark brown sugar. A tangy, sweet-savory hybrid between East Carolina and Lexington (Piedmont) traditions that keeps the vinegar bite but adds a smooth, buttery depth. This small-batch vinegar BBQ sauce is perfect for pulled pork, ribs, chicken, or brisket and stays thin and pourable, the way Carolina sauce should.

Course Sauce

Cuisine American (Southern), Southern / Carolina-Style

Keyword brown sugar vinegar BBQ sauce, Carolina vinegar sauce, Carolina-style BBQ sauce, East Carolina BBQ sauce, homemade BBQ sauce recipe, Lexington BBQ sauce, molasses BBQ sauce, Southern BBQ sauce, vinegar BBQ sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 108kcal

Author Cathy Pollak

Equipment

• Saucepan For simmering and dissolving the sugar evenly.
• whisk To blend the cornstarch slurry without lumps.
• mixing bowls For mixing the slurry.
• large fine mesh sieve For straining if needed.
• squeeze bottle or jar. For storing or serving.

Ingredients

• 2 cups (480 ml) apple cider vinegar
• 2 tbsps (40 g) molasses
• 1 tbsp (8 g) ground dry mustard
• ½ cup (113 g) butter
• ½ tsp (1 g) cayenne pepper
• 1 tbsp (15 ml) Worcestershire sauce
• 1 cup (200g) packed dark brown sugar
• 4 tsps (10 g) cornstarch
• 4 tsps (20 ml) cold water for slurry

Instructions

• In a medium saucepan over medium heat, combine the cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire sauce, and brown sugar. Stir often as it comes to a gentle boil so the butter melts evenly and the sugar fully dissolves.
  2 cups (480 ml) apple cider vinegar, 2 tbsps (40 g) molasses, 1 tbsp (8 g) ground dry mustard, ½ cup (113 g) butter, ½ tsp (1 g) cayenne pepper, 1 tbsp (15 ml) Worcestershire sauce, 1 cup (200g) packed dark brown sugar
• In a small bowl, mix the cornstarch with cold water to make a slurry. Slowly pour the slurry into the hot sauce while whisking constantly. Let the sauce simmer for about one minute, just until it thickens slightly. It should stay mostly thin, which is the style, but take on a bit more body as it cools.
  4 tsps (10 g) cornstarch, 4 tsps (20 ml) cold water
• If you notice any clumping from the cornstarch, strain the sauce through a fine mesh sieve before transferring it to a squeeze bottle or jar. Serve warm or at room temperature and refrigerate any leftovers.
• I’ve been making this recipe for more than 15 years, and it still holds its own with anything off the smoker, from pulled pork and ribs to chicken and brisket.

Video

Notes

• This sauce keeps evolving as it sits. The vinegar calms down and the brown sugar settles in.
• Skip the cornstarch if you want to stay closer to East Carolina tradition.
• The butter is what makes it mine, so don’t leave it out.
• Serve it warm if you want the vinegar bite to jump, or cool if you want the sweet side to show up first.
• Works with anything off the smoker, and I’ve poured it over grilled sausage more than once.
• Makes about 2¼ cups (540 ml), about 16 servings at 2 tablespoons (30 ml) each.

 

 

If you’re making this Carolina-style brown sugar vinegar BBQ sauce, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will also vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 30ml | Calories: 108kcal | Carbohydrates: 17g | Protein: 0.2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 95mg | Potassium: 65mg | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.2mg

Have you made this Carolina-Style Brown Sugar Vinegar BBQ Sauce? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Carolina-Style Brown Sugar Vinegar BBQ Sauce appeared first on Noble Pig.

Pork Tenderloin with Blueberry-Bacon Barbecue Sauce

This is one of my absolute favorite pork tenderloin recipes for a reason: it tastes amazing! The blueberry-bacon barbecue sauce is sweet and savory with a relish-like texture. I love being able to taste the little bits of bacon in it.

Pork tenderloin is my favorite canvas for a variety of sauces, especially this tangy, smoky, and sweet all-in-one sauce.

Why I Love This Recipe

• Pork tenderloin is my favorite lean source of protein.
• It’s one of the best barbecue sauce flavors, you’ll understand once you taste it.
• I love serving this meal at any gathering, but especially during the summer when blueberries are in season.

Ingredients

Here’s what goes into this sweet, smoky pork dinner:

• Shallots – sweeter and softer than onions, they melt right into the sauce.
• Light brown sugar – adds sweetness without taking over.
• Balsamic vinegar – dark, rich, and the base of the sauce’s depth.
• Stone ground Dijon mustard – creamy and tangy with a little bite.
• Garlic powder – easy flavor that builds in the background.
• Kosher salt and black pepper – the seasonings that make it all work.
• Olive oil – for searing and keeping everything moving in the pan.
• Bacon – thick-cut and smoky, balances the sweetness perfectly.
• Jalapeño – adds a little heat and keeps the sauce from going flat.
• Lemon juice – fresh-squeezed for brightness at the end.
• Pork tenderloin – trim off the silver skin so it cooks evenly and soaks up the sauce.

How to Make Pork Tenderloin with Blueberry-Bacon Barbecue Sauce

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the sauce base)
  Cook the bacon slowly over low heat until crisp around the edges. Move it to a paper towel and keep the grease in the pan. Add the shallots and jalapeño and cook over medium heat until soft, about 2 minutes. Stir in the blueberries, brown sugar, vinegar, mustard, garlic powder, salt, lemon juice, and the cooked bacon. Let it simmer until the blueberries split and the sauce thickens a little, about 3 minutes.
• Step Two (blend the sauce)
  Transfer the mixture to a blender or food processor and pulse until smooth. Pour it back into the pan to stay warm for serving.
• Step Three (prep the pork)
  Trim any silver skin from the tenderloin and season all over with salt and pepper.

• Step Four (sear the pork)
  Preheat the oven to 425°F. Heat an oven-safe skillet over high heat and add a little oil. Sear the pork on all sides, about 2 minutes per side, until golden.
• Step Five (roast)
  Insert a meat thermometer into the thickest part of the tenderloin. Transfer the skillet to the oven and cook until it reaches 145°F.
• Step Six (glaze and finish)
  During the last 5 minutes of cooking or when the pork hits about 130°F, brush a little of the blueberry sauce on top. Keep the rest for serving.
• Step Seven (rest and slice)
  Let the pork rest for 3 minutes before slicing. Serve with the warm blueberry-bacon sauce on the side.

Recipe Tips

• Blend the blueberry sauce until smooth so it brushes easily over the pork.
• Pork tenderloin is ready at 145°F after a 3-minute rest.
• Go past that and it starts to lose its tenderness.
• A wireless thermometer takes the guesswork out.
• Check the temperature in the thickest part of the meat.
• The sauce is just as good with chicken.
• Always serve extra sauce on the side.
• Reheat leftovers gently on the stovetop.

More Blueberry Recipes

• blueberry lemon cake
• 18 ways to use blueberries this summer
• blueberry crisp

More Pork Recipes

• Vanilla Cider Pork with Caramelized Pears
• Pork Tenderloin with Honey Mustard Sauce
• Grilled Pork Chops with Spicy Peach Glaze
• Hoisin Pork Tenderloin

This post may contain affiliate links. Please read my disclosure policy.

Print Pork Tenderloin with Blueberry-Bacon Barbecue Sauce Put those summer blueberries to good use with this delicious PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE. The blueberry sauce is tangy, smokey and sweet all in one, and pork tenderloin is the perfect vehicle for this incredible sauce. Course Main Course Cuisine American Keyword Pork Tenderloin with Blueberry Bacon Barbecue Sauce Prep Time 20 minutes minutes Cook Time 15 minutes minutes Resting Time 3 minutes minutes Total Time 33 minutes minutes Servings 8 people Calories 277kcal Author Cathy Pollak Equipment skillet Blender or food processor Meat Thermometer baking sheet Ingredients Barbecue Sauce: 3 slices thick cut bacon, diced  1/2 cup minced shallots 1 jalapeno, seeded and minced 2 cups fresh blueberries 1/2 cup packed golden brown sugar 1/4 cup balsamic vinegar 1 tbsp Dijon stone ground mustard 1/2 tsp garlic powder 1/2 tsp kosher salt 2 tbsp fresh lemon juice Pork: 2- (1.25 lbs) pork tenderloins, silverskin removed kosher salt fresh ground pepper 1 tbsp olive oil Instructions Fry bacon on low until slightly crispy; remove bacon to a paper towel leaving the bacon grease in the pan.  Sauté shallots and jalapeno in the bacon grease over medium heat until soft, about 2 minutes.  Add blueberries, sugar, vinegar, mustard, garlic powder, salt, lemon juice and cooked bacon.  Simmer until blueberries have split and sauce thickens slightly, about 3 minutes. 3 slices thick cut bacon, diced , 1/2 cup minced shallots, 1 jalapeno, seeded and minced, 2 cups fresh blueberries, 1/2 cup packed golden brown sugar, 1/4 cup balsamic vinegar, 1 tbsp Dijon stone ground mustard, 1/2 tsp garlic powder, 1/2 tsp kosher salt, 2 tbsp fresh lemon juice Transfer mixture to a blender or food processor; pulse until pureed.  Return sauce to pan so you can warm it slightly when the meat comes out of the oven. For the pork, remove the silver skin, if any, from the pork tenderloin and season the meat generously with salt and freshly ground pepper. 2- (1.25 lbs) pork tenderloins, silverskin removed , kosher salt, fresh ground pepper Preheat oven to 425 degrees F. Heat a large oven proof skillet (if you don't have an oven proof skillet use a regular one, you will just have to transfer pork to a baking tray or dish for the oven) over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total on each side. 1 tbsp olive oil Place meat thermometer in the thickest part of the tenderloin and place skillet or baking tray into the oven. Cook until thermometer reads 145 degrees F. During the last 5 minutes of cooking (or when pork is at 130 degress F), brush a little of the blueberry sauce on the tops of the tenderloins, just enough to adhere to the meat.  Serve the rest of the sauce on the side. Remove tenderloins from the oven and let rest 3 minutes before slicing. Video Notes *Using a meat thermometer for pork tenderloin is the key to tenderness. I will remove my pork from the oven once it has reached 140 degrees F in the thickest part of the loin and let it rest until it reaches 145 degrees F.  For optimal outcomes when preparing this pork tenderloin with blueberry bacon sauce, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations. The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select. Nutrition Serving: 175g | Calories: 277kcal | Fat: 8.4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.3g | Cholesterol: 80.6mg | Sodium: 808.1mg | Potassium: 575.7mg | Fiber: 1.3g | Sugar: 17.7g | Vitamin A: 2.2IU | Vitamin C: 5.9mg | Calcium: 6.4mg | Iron: 1.1mg

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pork Tenderloin with Blueberry-Bacon Barbecue Sauce appeared first on Noble Pig.

The upcoming weekend in the U.S. is kind of the last, official hurrah of summer as we celebrate Labor Day. While many children have already returned to school, many (including mine) don’t go back until after the holiday.

I thought it would be fun to post some yummy, homemade barbecue sauces from around the web you can use on all your grilled masterpieces. I hope you get to try a few favorites before your grill is put away for the winter.

East Carolina Barbecue Sauce for Pulled Pork from Noble Pig
BBQ Sauce with Mango, Chipotle & Lime from Cook The Story
Blueberry Barbecue Sauce from Savvy Eats
Smoky Barbecue Sauce from Simply Recipes
Texas Pepper BBQ Sauce from Food For My Family

Kansas City Style Barbecue Sauce from Noble Pig
Honey Chipotle Barbecue Sauce from Crumb
Sugar-Free Barbecue Sauce from The Recipe Renovator
South Carolina Mustard BBQ Sauce from Simply Recipes
Maple-Bourbon Apple Barbecue Sauce for Ribs from Snappy Gourmet

Kahlua Coffee BBQ Sauce from Pineapple and Coconut
Roasted Strawberry BBQ Sauce from Closet Cooking
Spicy Texas Barbecue Sauce from The Lady Behind the Curtain
Our Very Favorite Homemade Barbecue Sauce from Kitchen Treaty
Brown Sugar Barbecue Sauce from Baked by Rachel

Dr. Pepper Barbecue Sauce from Noble Pig
Jamaican Jerk BBQ Sauce from Grill Grrrl
Loquat BBQ Sauce from Full and Content
Guinness Barbecue Sauce from The Messy Baker Blog
Homemade “Sweet Baby Ray’s” BBQ Sauce from Half Baked Harvest

Three Years Ago: Individual Artichoke Tarts
Four Years Ago: Keeping Busy
Five Years Ago: Things I Learned While On Vacation 

The post 20 Meat-Loving Barbecue Sauces appeared first on Noble Pig.

Kansas City Style Barbecue Sauce is known for its balanced sweet-smoky-spicy flavor. It can be hard to achieve since the sweetness can easily overpower the other flavors. However, I’ve been playing and tweaking and I think I’ve finally gotten it. Practice makes perfect!

The sauce is thick and somewhat dark brown. It’s powerful and ornery with lots of attitude. I love this sauce on pulled pork and all kinds of other barbecue.

 
I have been spending a lot of time learning about all the different regional styles of barbecue, it’s fascinating and it’s not just about the sauce.

There are rubs, the way meat is cut and how it’s smoked. I hope I get to visit all the different barbecue regions one day and figure out which one I like best. For now I will stick with this sauce and see where it takes me. Next stop…St. Louis style.

Drips are a good thing.

One Year Ago: Old Spaghetti Factory’s Creamy Pesto Salad Dressing
Two Years Ago: Ceviche…My Way
Three Years Ago: Petit Steaks with Mushroom-Sherry Sauce
Four Years Ago: Key Lime Cupcakes
Five Years Ago: Because I Like It, That’s Why

The post Kansas City Style Barbecue Sauce for Pulled Pork or Other BBQ appeared first on Noble Pig.

What a fun brunch it would be to serve these threaded ribbons of meat…wow.  I think you could also grill these, but mine were done in the oven and basted with this wonderful barbecue sauce.

Putting all this meat on stick and essentially turning into crispy-candy-like fun made me pine for the county fair, where food on a stick reigns supreme!  Makes me miss summer just thinking about it. Sigh.

Anyway, about the sauce. I know I’ve mentioned before about my favorite jams.  They are made by Republic of Jam, which just so happens to be right next door to our tasting room in Carlton, Oregon.  So, how lucky am I to have this amazing food product made only 100 feet away.  Let’s just say,  I consume a lot of jam, as there is always some new, incredible flavor coming out of their kitchen.  To make a long story short, I used their Marionberry jam to make this sauce, with a dash of cinnamon and a whole-lot-a-barbecue sauce. Funny thing is, Republic of Jam makes a Marionberry-Cinnamon flavor, but I happened to be out so I just added cinnamon to the sauce. It was perfect…perfect…perfect.  Lucky for you, RoJ ships their jams everywhere, or just use what you already have, lots of flavors will work beautifully with this recipe.

I would serve these for brunch with a side of some serious crunchy potatoes.  I know it would be fantastic!!

Bacon, Sausage & Ham Breakfast Kebabs with Marionberry-Cinnamon Barbecue Sauce
Inspired from Cuisine at Home
Makes 6 kebabs and 1-1/4 cup sauce

For the sauce:
1 cup purchased barbecue sauce
4 Tablespoons Marionberry jam (I used Republic of Jam Marionberry)
1/4 teaspoon ground cinnamon

For the kebabs:
6 pork sausage links, cut into 1″ pieces (I used Johnsonville’s Vermont Maple Syrup Sausage links)
6 strips think-sliced bacon (I used Carlton Farms bacon)
8 oz ham steak, cut into 1″ pieces

Preheat oven to 350^o F; line a baking sheet with foil and top with a cooling rack.  Spray rack with nonstick spray.

Combine barbecue sauce, jam and cinnamon in a small saucepan over medium heat.  Simmer until jam melts and sauce is warm; 2 minutes.

Thread sausage pieces, bacon and ham pieces loosely onto six 10″ long skewers.  Brush kebabs with sauce and transfer to the prepared baking sheet.

Roast kebabs until all meats are browned and cooked through, about 30 minutes.  Baste and turn the skewers every 10 minutes to ensure even cooking.  Remove from oven and serve immediately.

Meat on a stick, it’s what’s for breakfast.

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With Father’s Day coming up it was time to consider what barbecue sauce we are going to use to slather-up the “man food”.  This one is definitely in the running!!  This was also a great way to reuse my jars…I love them.

Anyway, this sauce is pretty awesome and it keeps a definite taste of Dr. Pepper…I love that.  The ancho chile powder also adds a nice depth of flavor.

Make this for the man in your life….he will love it.  Oh yeah…the women will like it too.

Dr. Pepper Barbecue Sauce


4 Tablespoons unsalted butter
4 cloves garlic, minced
1 large yellow onion, minced
1 cup ketchup
1/2 cup apple cider vinegar
1/2 cup light brown sugar
1/3 cup Worcestershire sauce
3 Tablespoons tomato paste
2 teaspoons ancho chile powder
1 teaspoon kosher salt
1 teaspoon ground white pepper
1 (12 ounce) can Dr. Pepper soda

Heat butter in a 4 quart saucepan over medium-high heat.  Add garlic and onions; cook until soft, 4-6 minutes.  Add ketchup, vinegar, sugar, Worcestershire, paste, chile, salt and pepper and soda; bring to a simmer.  Cook until thickened, about 30 minutes.

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