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Ingredients:
Big Poppa’s Little Louie Garlic and Black Pepper
1 Chairman’s Reserve® Prime Pork Loin
1 package of broccoli slaw
½ cup of Mexican sour cream
½ cup of mayonnaise
¼ cup of brown sugar
Dash of vinegar
1 tsp of sugar
2 cans of baked beans
1 tsp of ketchup
1 tsp of mustard
¼ cup of brown sugar
1 cup of Granny’s BBQ Sauce
Directions:
- Preheat the grill to medium heat. Season the pork loin on all sides with Big Poppa’s Little Louie Garlic and Black Pepper seasoning. Sear and rotate the pork loin first and when complete, then put on top shelf to roast the pork loin until the internal temperature reaches 138 degrees Fahrenheit.
- Remove from the grill and let it rest for about 10 minutes (the temperature should rise to 145 degrees Fahrenheit during resting).
- While the pork loin is cooking, prepare the broccoli slaw, first making the dressing. First start with ½ cup of Mexican sour cream, ½ cup of mayonnaise, dash of vinegar, Big Poppa’s Little Louie’s Garlic & Black Pepper and 1 teaspoon of sugar. For a little extra kick you can add your favorite hot sauce. Combine the dressing into the broccoli slaw and fold in to your liking.
- For the baked beans, take 2 cans of your favorite baked beans and put into a saucepan. Combine with 1 teaspoon of ketchup, 1 teaspoon of mustard and ¼ cup of brown sugar and 1 cup of Big Poppa’s Granny’s BBQ Sauce. Cook for 10 to 15 minutes until warmed through.
- Cut pork loin and serve with prepared sides.
