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.

I wanted this quiche to capture the precise flavor of a bacon cheeseburger, but wasn’t really sure if that was possible using a quiche as a guide. I’ve used a crust to mimic the burger buns and topped it with a thick layer of two types of cheese. In the center, the combination of ground beef and bacon forms “the burger“. However, what makes it most authentic-tasting is my last minute addition of dill pickle relish.  Specifically, the relish gives it the “cheeseburger-esque” taste I was looking for. Omitting it, in my opinion, means missing out on a significant flavor opportunity.

The first bite of this quiche surprised me. I’m seeing quiche, but I’m tasting a burger. You’ll get it once you taste it for yourself.

Have a family member that will not eat quiche? Surprise them with this cheeseburger version. I think they’ll be pleasantly surprised.

Do you love the idea of a cheeseburger morphed into a completely different meal? If yes, give my cheeseburger mac and cheese, my bacon cheeseburger soup or bacon cheeseburger salad a try!

Why I Love This Recipe

• Satisfying: This hamburger quiche satisfies my craving for a burger.
• Escapes the Routine: I like switching up a routine meal into something a little more unique.
• Comfort Food: The bacon cheeseburger flavors are spot on and really transfer in every bite of this cheeseburger quiche.

Ingredients

• Dill pickle relish: I added the relish for that tangy, slightly sweet flavor reminiscent of a cheeseburger with pickles. As a biased dill pickle lover, you’d know from my dill pickle soup that dill pickle can truly enhances a dish. Sweet pickle relish doesn’t cut it here!
• Prepared yellow mustard: Adds an acidic element and is a common ingredient for cheeseburgers.
• Hot pepper sauce (such as Tabasco): I added this for complexity and depth, not heat.
• Salt and pepper: Necessary flavor enhancers.
• Deep dish pie crust: You can make your own or use a refrigerated or frozen crust. This is the “buns” portion of your cheeseburger. See recipe card for everything you need to know about the crust.
• Ground beef: I make sure to use at least 93/7 ground beef (drained well), otherwise the extra fat will pool in your ground beef quiche.
• Plum/Roma tomatoes: I love these flavorful tomatoes for this quiche recipe.
• Bacon: For obvious reasons I used crumbled bacon to make this taste like a bacon cheeseburger.
• Eggs: Binds the ingredients together, and is what gives the quiche its creamy and custard-like texture.
• Heavy cream: The heavy cream adds a nice mouthfeel to this recipe.
• Milk: I like using whole milk for the best flavor.
• Extra sharp cheddar: I love extra sharp for its bold flavor!
• Parmesan cheese: The saltiness of the Parm adds to the overall flavor of this ground beef quiche.

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

How Do You Make It

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Making the Filling

• Step One: Preheat oven to 375 degrees F.
• Step Two: Meanwhile, cook the ground beef in a large skillet over medium heat until it’s no longer pink; then, drain any excess fat. In addition, add tomatoes, onion, relish, and bacon to the skillet, and stir. Set the mixture aside.

• Step Three: In a large bowl, whisk together eggs, cream, milk, mustard, pepper sauce, salt, and pepper. Set the mixture aside.

Filling the Pie Crust

• Step Four: Place the pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, as a regular one won’t accommodate the mixture) and flute the edges. If I’m using a refrigerated pie crust, I like to roll it out a bit more with a rolling pin to fit the deep-dish plate. (You can use homemade pie crust or purchase frozen deep-dish pie crusts; just make sure they are completely thawed out.)
• Step 5: Transfer ground beef-bacon mixture into the prepared crust.

• Step Six: Pour the egg mixture over the meat and I like to gently use a fork to distribute the meat, allowing the egg mixture to settle in between. Sprinkle the cheeses evenly over the top.
• Step Seven: Bake for 45-60 minutes or until a knife inserted near the center comes out clean. Sometimes I cover the edges with foil during the last 15 minutes to avoid overbrowning. I let the ground beef quiche stand for 15 minutes before cutting into it.

Garnish

• Step Eight: Additionally, I like to top each slice of cheeseburger quiche with extra tomato, bacon, lettuce, pickle relish or whatever feels good at the moment.

Recipe Tips

• Use a deep dish pie to avoid the cheeseburger quiche ingredients from overflowing in the oven. I found that out the hard way!
• Really resist the urge to add the whole pound of ground beef. Using the whole pound is a big cause of overflow. Use the extra in another meal.
• I make refrigerated pie crust fit into a deep-dish plate, by rolling it out a little bit more with a rolling pin. (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.)
• Garnish each slice with all the regular cheeseburger fixings.

Storing and Reheating 

How To Store Leftover Quiche

• This ground beef quiche is easily stored in the refrigerator covered with plastic and still in the pie dish.
• In addition, I’ve also tightly wrapped each piece separately to lock in the moisture.

How To Reheat Leftover Quiche

• I like to reheat my leftover hamburger quiche in the oven (my favorite method), the microwave or a toaster oven.
• Wrapped in foil and warmed in the oven takes the longest, but I think tastes closest to freshly made.
• I find the microwave works well, but the crust never gets to be as crispy as oven warmed.

Frequently Asked Questions

Can I Freeze The Whole Hamburger Quiche?

• Yes, absolutely can freeze the whole bacon cheeseburger quiche recipe.
• Once your hamburger quiche is made, let it completely cool and wrap tightly with plastic wrap and aluminum foil. Place it in the freezer for up to three months before baking.

Print

Cheeseburger Quiche

A Cheeseburger Quiche that tastes just like the hamburger you've been craving. Packed with ground beef protein and bacon, this quiche is the best!

Course Main Course

Cuisine American

Keyword Cheeseburger Quiche

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Resting 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 slices

Calories 469kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons
• mixing bowls
• nonstick skillet
• deep dish pie plate

Ingredients

• 3/4 lb lean ground beef (93/7)
• 2 plum tomatoes, seeded and chopped
• 1 medium yellow onion, chopped
• 1/2 cup dill pickle relish
• 1/2 cup crumbled, cooked bacon
• 5 large eggs
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 tsps prepared yellow mustard
• 1 tsp hot pepper sauce
• 1/2 tsp table salt
• 1/4 tsp ground black pepper
• 1 deep dish pie crust* see notes
• 6 oz extra sharp cheddar cheese
• 1/2 cup shredded Parmesan cheese

Optional Garnishes:

• Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Instructions

• Preheat oven to 375 degrees F.
• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomatoes, onion, relish and bacon. Set aside.
  3/4 lb lean ground beef (93/7) , 2 plum tomatoes, seeded and chopped, 1 medium yellow onion, chopped, 1/2 cup dill pickle relish, 1/2 cup crumbled, cooked bacon
• In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce, salt and pepper. Set aside.
  5 large eggs, 1 cup heavy whipping cream, 1/2 cup whole milk, 2 tsps prepared yellow mustard, 1 tsp hot pepper sauce, 1/2 tsp table salt, 1/4 tsp ground black pepper
• Unroll pie crust into a 9″ deep-dish pie plate (make sure it’s deep dish, otherwise, the mixture will not fit) and flute the edges. (To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin.) (You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.) 
  1 deep dish pie crust* see notes
• Transfer meat mixture into prepared crust. Pour egg mixture over the meat and use a fork to move the meat around, letting the egg mixture settle in between. Sprinkle with cheeses.
  6 oz extra sharp cheddar cheese , 1/2 cup shredded Parmesan cheese
• Bake for 45-60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Let stand for 15 minutes before cutting.
• Garnish with preferred toppings.
  Additional pickle relish, crumbled bacon, chopped onion, tomato, mayonnaise and shredded lettuce

Video

Notes

Pie Crust: *This recipe needs to be made in a deep dish pie plate. To make refrigerated pie crust fit into a deep-dish plate, roll it out a little bit more with a rolling pin. You can make your own pie crust or purchase frozen deep dish pie crusts; just make sure it’s completely thawed out.

For optimal outcomes when preparing this cheeseburger quiche, 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: 165g | Calories: 469kcal | Carbohydrates: 15.2g | Protein: 27g | Fat: 35g | Saturated Fat: 17.6g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.9g | Trans Fat: 1.5g | Cholesterol: 213mg | Sodium: 649mg | Potassium: 107mg | Fiber: 0.5g | Sugar: 3.5g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 3.3mg

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

The post Cheeseburger Quiche appeared first on Noble Pig.

Hot Bacon Dip

This bacon dip will have friends and family circling the coffee table, eagerly reaching for more. This is one of those addictive dips that can be easily polished off before you know what happened. No one is going to miss the standard-issue sour cream and onion dip with this cheesy bacon dip around.

The cast iron skillet keeps the dip warm much longer than a casserole dish. If by chance it cools before everyone finishes it, just pop it back into the oven or onto the stove for a quick warm-up.

Why I Love This Recipe

• Has five simple ingredients, with straightforward instructions, so it’s easy to put together.
• Uses real bacon, just like in my bacon pull apart bread, so every bite has smoky bacon flavor.
• This cheddar bacon dip can be made the day before and baked off right before guests arrive.
• Perfect for game day, but works for any casual get-together.

Reader Rindy R says… “Made this dip for a girlfriend’s birthday party! It was the hit of the party. The next day I had several e-mails requesting the recipe. I just linked them to you! Thanks for sharing such a great dip – it will surely make an appearance at Super Bowl time!!!!”

I have a top three when it comes to game day dips and this bacon cheese version ranks alongside my jalapeño popper dip and buffalo chicken dip as crowd favorites.

Reader Patty Cakes says… “I made this for the Super Bowl party last year and it was such a hit I have to make it again!! It was so good the pan I brought it in was practically licked clean!! Thank you for posting this recipe!! Cheers!”

Ingredients

• Cream Cheese: Adds creaminess and helps bind the ingredients together.
• Sour Cream: Adds tanginess while contributing to the creamy texture of the dip, just like it does in my other sour cream bacon dip recipe.
• Bacon: The savory, smoky flavor that adds a meaty texture to the dip. It wouldn’t be bacon dip without it!
• Cheddar Cheese: For flavor and the gooey, melty texture when melted in the dip.
• Green Onion: Adds freshness, a slightly sharp flavor, and visual appeal to the dip.

Reader Steph says… “Oh man! This was soooo good, and tonight I’m going to mix the leftovers in with potato for twice baked potatoes.”

How To Make Bacon Dip

1. The first thing you’ll want to do is get your cream cheese out of the refrigerator so it can come to room temperature, otherwise it will be too cold to blend seamlessly with the sour cream.
2. Unwrap the raw bacon and lay it on a cutting board, keeping its original stacked form from the packaging. Using a sharp knife, slice the bacon strips vertically and horizontally until they are diced into small pieces, each measuring 1/2 inch or less on all sides.
3. Preheat a deep skillet over medium heat. Add the diced bacon pieces and cook for 15-20 minutes, stirring occasionally with a wooden spoon until they are browned and crispy. Transfer the bacon to a paper towel-lined bowl to absorb excess grease. Set aside.
4. Preheat oven to 400 degrees F.
5. Mix cream cheese and sour cream in a bowl until well combined. Add cooked bacon (set aside 1/4 cup), cheese (set aside 1/4 cup), and green onions (set aside 1/4 cup), stirring to incorporate.
6. Spread the dip into a cast iron skillet. Sprinkle the reserved bacon and cheese over the top. and sides are bubbling. Heat for 25-30 minutes, or until the center of the dip is heated through.

Recipe Tips

• Starting with a softened cream cheese is key for a well-blended dip.
• Ingredients like the bacon, cheese and green onion do not have to be exact measurements, but you don’t want to add less, only more.
• Make sure bacon is cooked to crispy. Fatty bacon pieces are not what you want in this recipe.
• Bacon can diced and cooked as the recipe states or you can cook whole pieces and crumble after. Bacon can even be cooked in the oven.
• The sides of the dip will start bubbling around the 15-20 minutes mark, but you’ll want to cook for 25-30 minutes to make sure the center is warmed through.
• You don’t have to make this dip in a cast iron skillet, but it keeps it warm for longer.
• Several readers have loved using bacon dip leftovers on baked potatoes, potato skins and twice baked the next day – great idea!
• Some readers have also customized the bacon dip by adding ranch powder and bacon bits.
• This could also be baked and served inside a hollowed out, round sourdough loaf.

Recipe Notes

• It’s not my favorite, but yes, you can substitute turkey bacon for regular bacon if you prefer a leaner option. Keep in mind that the flavor and texture may vary slightly.
• You can assemble the dip ahead of time and refrigerate it, covered, until you’re ready to bake it. Just make sure to bring it to room temperature before baking to ensure even cooking.
• The microwave works great for reheating any leftovers. I like to do it in 15 second intervals until it’s heated through.
• I have served this bacon dip with lots of different dippables. My favorites are a thick-cut bagel chip (like you see in the pictures) or a sturdy chip. You could also make a small butter knife available and serve the with sliced baguette or any other bread.  Tortilla chips, crackers, pretzels and fresh vegetables like celery and carrot sticks also work.

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

Print

Bacon Dip

This hearty dip checks all the boxes that make a warm and creamy dip a classic - big flavor, gooey cheese and in this case, smoky bacon.

Course Appetizer

Cuisine American

Keyword Bacon Dip

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 582kcal

Author Cathy Pollak

Equipment

• skillet to cook the bacon
• mixing bowls
• cast iron skillet 10.5"
• Knife
• Cutting board

Ingredients

• 8 oz. (226 g) full-fat cream cheese, softened
• 1.5-2 lbs. thick-cut bacon
• 2 cups (480 g) full-fat sour cream
• 8 oz. cheddar cheese, shredded
• 1 cup chopped green onion (white and green parts)
• thick-cut bagel crisps or chips for serving

Instructions

• Bring cream cheese to room temperature.
  8 oz. (226 g) full-fat cream cheese, softened
• Take the raw bacon out of its packaging and place it on a cutting board, maintaining its original stack from the package. Using a sharp knife, slice the bacon strips vertically and horizontally. Keep cutting until the bacon is diced into small pieces measuring 1/2 inch or less on all sides.
  1.5-2 lbs. thick-cut bacon
• Preheat a deep skillet on medium heat. Once heated, add the diced, raw bacon pieces. Cook for 15-20 minutes, occasionally stirring with a wooden spoon until the bits turn fully browned and bubbly. You want them crispy! Transfer the bacon bits from the pan to a bowl lined with a paper towel to absorb excess grease. Set aside.
• Preheat oven to 400 degrees F.
• In a bowl, combine cream cheese and sour cream until fully mixed together. Stir in cooked bacon (reserve 1/4 cup), cheese (reserve 1/4 cup) and green onions (reserve 1/4 cup).
  2 cups (480 g) full-fat sour cream, 8 oz. cheddar cheese, shredded, 1 cup chopped green onion (white and green parts)
• Add dip to 10.5" cast iron skillet or a 1.5 quart baking dish. Sprinkle the top with reserved bacon and cheese.
• Heat for 25-30 minutes, or until the center of the dip is heated through.
• Serve immediately with sturdy dippers like thick-cut bagel crisps or thick-cut chips.

Notes

Bacon: Use any method you prefer when it comes to cooking the bacon, on the stove or in the oven, just make sure it's crispy (no visible fat) in the end. In a pinch, you could use pre-cooked bacon crumbles (like the ones Costco sells). You'd want to use at least a cup to mix into the dip and extra for sprinkling on top of the dip.

Cheese: Use any cheese you love, but cheddar really shines in this dip. I prefer to shred it myself, since it melts better that way. Regular, sharp or extra sharp all work.

For optimal outcomes when preparing this bacon dip, 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: 168g | Calories: 582kcal | Carbohydrates: 5.7g | Protein: 31g | Fat: 48g | Saturated Fat: 21.7g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 16.6g | Cholesterol: 140mg | Sodium: 699mg | Potassium: 456mg | Fiber: 0.1g | Sugar: 3.4g | Vitamin A: 225IU | Vitamin C: 1.4mg | Calcium: 241mg | Iron: 1mg

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

The post Bacon Dip appeared first on Noble Pig.

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

I just finished watching the series Breaking Bad. Just wow is all I can say. It was one incredible television show. Who else is a fan? The show was just so darn good and I did not want it to end…ever. I was honestly delaying watching the last three episodes because I really could not deal with the idea of not binge watching it every night.

We have now moved on to Better Call Saul, which is affiliated with the Breaking Bad series as a prequel. Written and made after the Breaking Bad series ended. We’ll see how it goes. It’s hard to imagine Breaking Bad could ever be rivaled in any way. But I have no choice, I have to move on.

These cookies were actually inspired by Breaking Bad. In one of the seasons, there is an attorney doing some shady work. His weekly money deliveries to the bank are accompanied by over-the-top treats as a sort of distraction for the bank employee letting him in the safe deposit vault. One of those treat deliveries were bacon banana cookies. My jaw kind of dropped when I heard it, knowing I would be making my own version soon. So glad I did. You will thank me later.

When adding bacon to a cookie (or any baked good), it needs to be crispy. You do not want any fatty edges left on the bacon a whatsoever. Make sure to cook your bacon until it is really done so it crumbles easily and has a nice texture.

The reason my cookies turn out perfectly round and fluffy comes from baking them in a whoopie pie pan. The wells of this type of pan are shallow and let the cookie spread slightly and then bake upward, which gives you a beautiful looking cookie. I use the pans to make eggs too. Having several of these pans on hand are a great asset to the kitchen. They are very thin and easy to store as well.

With such a mild flavor, I love adding French Grey Sea Salt to so many recipes, especially baked goods. Don’t leave this out, it absolutely made these cookies over-the-top and really brought home the whole salty-sweet combination.

The peanut butter glaze was a bit of an after thought, but it really made all the flavors of this cookie come full circle. You will have to experience it for yourself.

The consistency of the glaze should be just runny enough to drizzle over the cookies and not have it run off the sides too quickly, leaving behind these little glaze soldiers on the pan. This is how you know you got it just right.

Other Banana Bacon Peanut Butter Recipes You Might Enjoy:
Bacon Wrapped Bananas
Peanut Butter Banana Bacon Pancakes
Peanut Butter and Bacon French Toast with Caramelized Bananas
Peanut Butter Banana Chocolate Chip Muffins

Three Years Ago: Streuseled Honey Butter Breakfast Muffins
Five Years Ago: Roasted Radish and Potato Salad
Six Years Ago: All You Can Eat Crisp Cornmeal Shrimp
Seven Years Ago: Asian Noodle Salad with Peanuts and Mint
Eight Years Ago: Chambord-Vanilla Ice Cream

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

The post Bacon Banana Chocolate Chip Cookies with Peanut Butter Glaze appeared first on Noble Pig.

I semi-ignored the continually mounting paperwork on my desk so that I could work in my garden. My containers on the deck are doing so well. They make me smile every time I see the flowers blooming. Next time I’ll take pictures of the flowers on the bottom deck…all shade varieties and more exotic.

It was either stare at our meadow, or do chores…guess what I chose?

But I did do some cooking and these sliders were one of the best dinner ideas I had. I actually started the meat in the slow-cooker the night before so that it was ready by morning. It made it so easy to get this going. A perfect summertime treat and the slow-cooker doesn’t heat up your house. Not that, that really matters in the Pacific Northwest (only some very select days).

Anyway, the sliders…SO GOOD! And with that sauce…my oldest boy said, “Mom, what’s in that sauce, I love it?” I told him, “A lot of things you dislike, onions, coffee, tomatoes, whiskey (he would hate it if he tried it).” Ha-ha…he was shocked that it just tasted good, it was eye-opening for him…in a good way.

Of course I used my favorite bacon, Carlton Farms, thick-cut and smoked, I swear it makes everything taste good. We love us some bacon in this house!!

You are going to love these! I used plain, crunchy, romaine lettuce instead of coleslaw because the sauce has enough “tang” on it’s own. However, a big crunchy dill pickle on the side and some salty, BBQ chips were a must!

Here is the perfect Pin.

Three Years Ago: Apricot Glazed Grilled Pork Chops
Four Years Ago: Petiquette. Is There Such a Thing?

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