The truth is, the rub in this recipe is so good that the meat doesn’t even need a sauce, but if tomatoes are in season, whip up this cooked salsa for a colourful flourish. Fire-roast the vegetables over Direct High heat, then cook the meat over Direct Medium heat.

For the sauce:

8 ripe, plum tomatoes, stems removed
1 jalapeno, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Freshly ground black pepper

For the rub:

1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon chilli powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
2 pork tenderloins, about 1 pound each
Extra-virgin olive oil

To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until black and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

To make the rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.

Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat.

Grill the tenderloins over Direct Medium heat until the centres are barely pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the tenderloins from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.

Makes 4 servings.

Thanks to www.weber.com

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A good soak in a seasoned brine puts osmosis to work inside your pork chops. The meat absorbs moisture and flavour, giving you a shot at your best chops yet. Note: The chops are first seared over Direct High heat and then finished over Indirect Medium heat.

For the brine:

3 tablespoons kosher salt
3 tablespoons light brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon freshly ground black pepper
3 whole branches fresh rosemary
4 bone-in loin pork chops, about 1 inch thick each
Extra-virgin olive oil

To prepare the brine: In a medium bowl combine the salt and sugar. Pour 1 cup of hot water into the bowl, and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining brine ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the brine. Press the air out of the bag and seal tightly. Turn the bag to distribute the brine, place the bag in a bowl, and refrigerate for 4 to 6 hours.

Remove the pork chops from the bag and pat dry with paper towels. Discard the brine. Lightly brush or spray both sides of the chops with oil. Allow to stand at room temperature for about 20 minutes before grilling. Sear the pork chops over Direct High heat for 6 minutes, turning once halfway through grilling time. Continue grilling over Indirect Medium heat until the juices run clear, 6 to 8 minutes. Serve warm with an herbed pasta salad, if desired.

Makes 4 servings.

Thanks to www.weber.com

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• 4 pork steaks, 4″ to 6″ in diameter, just under 1/2″ thick to serve four
• 1 1/2 Tbsp. flour
• 1 tsp. salt
• 1/2 tsp. freshly-ground white pepper 1/2 ripe sweet red pepper, grated very fine
• 1/2 to 1 Tbsp. water
• pinch of cayenne pepper
• 2 tsp. caraway seeds

Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling.

Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high heat and cook 1 minute per side to set the coating, then reduce heat and cook 12 to 15 minutes, turning often. Brush with remaining coating liquid just before turning.

In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook. Remove the steaks to serving plates, sprinkle with the seasoned caraway seeds and serve.

Thanks to www.ducane.com

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The grill adds a special dimension to this delicious, authentic Asian dish.

For the pork chops:

1/4 cup soy sauce
2 tablespoons sesame oil
2 cloves garlic, chopped
1/2 teaspoon anise seed, ground in a spice mill to make a powder
6 pork loin chops (about 6 ounces each), cut 1/2-inch thick

For the sauce:

1 cup chicken broth
2 roasted red peppers, quartered
5 apricots (about 1/2 pound), halved and pits removed or 5 dried apricots
2 cloves garlic, crushed
1-1/2 teaspoons finely grated lemon zest
Soy sauce
Jasmine rice

To make the pork chops: In a small bowl combine soy sauce, sesame oil, garlic, and anise powder. Place pork chops in a large plastic resealable bag. Pour marinade over chops; close bag. Marinate in refrigerator for 2 to 3 hours, turning occasionally.

Meanwhile, make the sauce: In a 2-quart saucepan place chicken broth, roasted red peppers, apricots, garlic, and lemon zest.

Simmer over low heat for 30 minutes, stirring occasionally. In a blender or food processor, purée until smooth and thickened. Adjust consistency by adding more chicken stock to thin or using heat to reduce and thicken, as needed. Add soy sauce, to taste. Keep warm.

Remove chops from bag; discard marinade. Place chops in centre of cooking grate. Grill 12 to 16 minutes for medium (160°F/71°C) or 17 to 20 minutes for well-done (170°F/77°C), turning once halfway through grilling time.

Serve each chop with some sauce and jasmine rice.

Makes 6 servings.

Thanks to www.weber.com

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During my visit to the chilli competition in Washington D.C., and through research on the dish, I learned about how important the chilli blend is to the success of chilli con carne. The particular blend that I ended up with, and give below, combines the sweet heat of three different chillies with the smoky notes from smoked paprika, and the deep, sun-dried flavours of another five varieties that all bring something different to the table. The chillies should be available through www.thespiceshop.co.uk.2-3 dried devil’s penis chillies

• 2-3 dried bird’s-eye chillies
• 1 tsp Somalian extra hot chilli powder
• 10g sweet smoked paprika
• 10g Durango ground chilli powder
• 10g El Rey ground chilli powder
• 10g Madera ground chilli powder
• 20g Pecos Red ground chilli powder
• 20g Rio Tejas ground chilli powder

Making the chilli powder blend

1. Seed the devil’s penis and bird’s-eye chillies (be warned that these are very hot, so please keep your hands away from your eyes and other extremities when handling, and wash them thoroughly afterwards). Finely grind the chillies with a pestle and mortar or a spice grinder. Measure out 1/2 teaspoon of each into a container.
2. Add the remaining ingredients and stir to combine. Cover and store until required.

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Ingredients
1 cup fresh breadcrumbs
(or use prepared couscous)
1/2 peeled and finely chopped onion
1 tbsp minced fresh ginger
300g bottle Wattie’s Bit on the Side Cracker Cranberry Sauce
2 kg 100% New Zealand Pork boned sholder, well scored
2-3 tbsp oil
1 tbsp salt

Cranberry Apple Sauce
3 peeled, cored & sliced apples
1 tsp minced fresh ginger
1/2 tsp ground cinnamon or a small cinnamon stick

Method

1. In a bowl toss together the breadcrumbs or couscous, onion, ginger and 1/2 cup of the Wattie’s Bit On The Side Cracker Cranberry Sauce.2. Spoon the stuffing into the 100% New Zealand Pork boned shoulder. Tie the pork together with string to secure the stuffing. Rub the pork liberally with oil and salt.

3. Place in a 220^oC oven for 20 minutes and then lower the temperature to 170^oC for a further 2 hours, until the pork is cooked and crackling crispy.

4. While the pork is cooking, place the remaining Wattie’s Bit On The Side Cracker Cranberry Sauce into a saucepan with the apples, ginger and cinnamon and simmer for 15 minutes until tender. Serve the apples hot or cold with the pork.

For more great pork recipes, visit www.nzpork.co.nz

Simmer

Hint: This recipe will also work well with a roast boned leg of pork and boned roast loin of pork. The cooking time for the loin will take less time once you lower the temperature; about 1 1/2 hours. To know when pork is cooked, pierce with a carving fork or metal skewer and if the juices run clear it is cooked. If still pink, return to the oven for extra time.

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