Bourbon Bacon Jam

Source: evilshenanigans.com

Yield: 1 1/2 cups

Ingredients

• 1 pound thick-cut Johnston’s bacon, cut into 1-inch pieces
• 1 large sweet onion, cut into 1/4-inch thick slices
• 3 tablespoons light brown sugar
• 3 cloves garlic, minced
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• Pinch fresh grated nutmeg
• Pinch ground cloves
• 1/2 teaspoon dry chipotle powder
• 1/4 teaspoon smoked paprika
• 1/2 cup strong brewed coffee
• 1/4 cup apple cider vinegar
• 1/2 cup good quality bourbon
• 1/4 cup maple syrup
• 1 tablespoon hot sauce

Cooking Directions

1. In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 – 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.
2. Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the garlic and spices and cook an additional five minutes.
3. Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.
4. Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency.
5. Enjoy, or store in an airtight container in the refrigerator for up to a week.

Slow-Cooker Bacon Jam

Source: MarthaStewart.com

Ingredients

• 1 1/2 pounds sliced Johnston’s bacon, cut crosswise into 1-inch pieces
• 2 medium yellow onions, diced small
• 3 garlic cloves, smashed and peeled
• 1/2 cup cider vinegar
• 1/2 cup packed dark-brown sugar
• 1/4 cup pure maple syrup
• 3/4 cup brewed coffee

Cooking Directions

1. In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
2. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Johnston’s Chocolate Berry Glazed Pork Loin

Created by Johnston’s Alex Pugsley

Ingredients

• 3 lbs Johnston’s boneless pork loin
• 1 cup unsweetened cocoa powder
• 4 tbsp kosher salt
• 3 tsp crushed chili flakes
• 1 tbsp garlic powder
• 2 tbsp brown sugar
• 1 tbsp cracked black pepper
• 1/4 tsp salt
• 1/4 tsp pepper
• 4 cups frozen cranberries or raspberries
• 1 cup sugar
• 1/2 cup orange juice
• 1/2 cup BBQ sauce, your favorite
• 50 ml shaved semisweet dark chocolate

Cooking Directions

1. Chocolate Heat Rub: In a large bowl, combine the ingredients: cocoa powder, kosher salt, chili flakes, garlic powder, brown sugar, cracked black pepper. Rub the mixture evenly over pork loin. Let it rest for at least 10 minutes or overnight in the fridge.
2. Chocolate Berry Glaze: Combine ingredients (salt, pepper, berries, sugar, orange juice, BBQ sauce, dark chocolate) in a sauce pan on med-high heat, stirring frequently until a rolling boil. Reduce heat to simmer, cover and let stand for 20 minutes.
3. Pre heat oven to 325°F
4. Lightly coat a frying pan with oil over med-high heat. Add the pork loin and sear for 2 minutes per side.
5. Transfer the loin to a baking pan and bake for 20 - 30 minutes, until internal temperature reads 140°F or to desired doneness.
6. Remove from oven, cover and let rest for 5 minutes before serving. Slice and glaze sauce over pork before serving.