Recipes from our fans

Bob's pork tenderloin
in shallot cream sauce

2 medium size pork tenderloins
4 tablespoons Oprah's Blood orange olive oil
(can use extra virgin olive oil with 1 tsp. of pure orange oil)
4 medium or 2 large shallots sliced thin
4 Tbl. unsalted butter
2 cups heavy cream
2 ounces Cointreau liqueur
1/2 cup Uncle Bud's Rub

Place oil in shallow baking dish.  Dredge tenderloins in oil,
covering thoroughly. Rub tenderloins all over with Uncle Bud's
Rub. Roast at 400 degrees for thirty five minutes (medium rare).
Cook longer for well done.

Sauce:

Melt butter in saute' pan and saute' sliced shallots until tender,
about five minutes.  Add cream and reduce by half, stirring frequently.
When reduced, add Cointreau. Cover & keep warm. When tenderloins
are done, remove from pan & keep warm. Stir pan juices & whisk about
3/4 of juices into sauce.

Slice tenderloins into medallions, arrange on plates, and spoon
sauce over medallions.

"Delicious!"

Jarrod’s pecan-smoked pork & beef

Thoroughly cover one 5 lb. pork loin roast and one 5 lb. eye of round beef roast with Uncle Bud’s Rub. Smoke using
pecan wood at 200 degrees for approx. 4 hours.
Take off the smoker when internal temp reaches 160 degrees on each.

“EXCELLENT!”

Meredith’s baked shrimp

Large shrimp (enough to cover bottom of baking pan)
1 yellow bell pepper
1 red bell pepper
3 cloves of garlic
4 green onions
3 tablespoons butter
3-4 tablespoons Uncle Bud’s Rub

Sautee’ garlic with butter in baking pan.  Cut bell peppers into thin strips, chop green onions. Layer shrimp, peppers and onions on top of garlic & butter.  Sprinkle with Uncle Bud’s Rub generously.  Bake at 350 degrees for twenty minutes.

Pork loin cooked with Uncle Bud’s Rub