Pioneer Woman Bacon Jam Recipes

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PORK TENDERLOIN WITH BACON-ONION JAM



Pork Tenderloin with Bacon-Onion Jam image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 large red onion, diced
8 ounces thick-cut bacon, cut into large chunks or thick lardons
2 sprigs fresh thyme
1/3 cup brown sugar
1/4 cup strong brewed coffee
1 tablespoon apple cider vinegar
1 pork tenderloin
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper

Steps:

  • For the bacon-onion jam: Heat the oil in a cast-iron pan on medium heat; add the onion and cook until beginning to brown, 5 to 7 minutes. Add the bacon and thyme and reduce the heat to low. Cook for 10 to 12 minutes, then transfer the bacon and onion from the pan with a slotted spoon into a small saucepot. Reserve the bacon fat in the pan for cooking the tenderloin.
  • Put the saucepot with the bacon-onion mixture over medium-low heat and add the brown sugar and coffee. Cook the mixture down to a thick consistency, 25 to 30 minutes. Stir in the apple cider vinegar.
  • For the pork tenderloin: Preheat the oven to 425 degrees F. Pat the tenderloin dry with paper towels, sprinkle with the garlic powder and season well with salt and pepper.
  • Heat the reserved bacon grease in a cast-iron pan over medium-high heat and place the tenderloin in the hot fat. (This comes out even better if you use the same pan you made the jam in; you get all the flavor from the jam.) Sear on all sides, then transfer the pan to the oven to finish cooking to an internal temperature of 135 degrees F, 12 to 15 minutes. Let rest for 5 to 10 minutes before slicing. Serve with the bacon-onion jam.

RANCH HAND SANDWICHES



Ranch Hand Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h20m

Yield 6 sandwiches

Number Of Ingredients 15

Bacon jam, for spreading
6 deli rolls, split
Pop Pulled Pork, recipe follows
6 slices country ham
6 slices pepper jack cheese
Bread and butter pickles, for topping
2 onions, sliced
One 3-pound pork butt (pork shoulder roast)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
One 12-ounce can pop (I use Dr. Pepper)
One 18-ounce bottle BBQ sauce
1 tablespoon hot sauce
1/4 cup brown sugar

Steps:

  • Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
  • Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
  • Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
  • Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!

SLOW-COOKER BACON JAM



Slow-Cooker Bacon Jam image

Spread this savory bacon jam on bread for a holiday appetizer and send your guests home with a jar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 4h

Yield Makes 3 cups

Number Of Ingredients 7

1 1/2 pounds sliced 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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 191 g, Fat 12 g, Protein 10 g

BACON JAM



Bacon Jam image

This recipe can be used for spooning on Granny's old-fashion biscuits, or put a dollop on fluffy scrambled eggs. On a toasted slice of a crusty bread or good crackers it would be divine. Whatever you use this for, it will work beautifully, because everything is better with bacon!

Provided by Cheryl Bricks

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Bacon

Time 1h35m

Yield 32

Number Of Ingredients 13

2 pounds bacon, cut into 1-inch pieces
½ cup bacon drippings
2 large yellow onions, cut into very thin slivers
½ cup brown sugar
¼ cup garlic, minced
1 teaspoon ground cayenne pepper
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup bourbon whiskey
1 cup brewed coffee
½ cup sherry vinegar
½ cup maple syrup
¾ cup ketchup

Steps:

  • Cook and stir bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes; drain grease, retaining 1/4 of the drippings. Stir onions into bacon and drippings; cook and stir until soft, about 10 minutes. Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes.
  • Mix in bourbon whiskey, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes.
  • Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

Nutrition Facts : Calories 140.4 calories, Carbohydrate 9.6 g, Cholesterol 13.8 mg, Fat 7.7 g, Fiber 0.2 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 286.5 mg, Sugar 8 g

HOMEMADE BACON JAM



Homemade Bacon Jam image

Provided by Kardea Brown

Categories     condiment

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 pound bacon
1/2 cup packed brown sugar
1/2 cup molasses
1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup sherry wine
2 teaspoons garlic powder
1 teaspoon dry mustard powder
3 shallots, minced
3 cloves garlic, minced

Steps:

  • Cook the bacon in a skillet over medium heat until crispy, about 5 minutes. Remove to a cutting board, reserving 2 tablespoons of the bacon fat in the skillet. Chop the bacon into small pieces, then put them back in the skillet.
  • Put the bacon skillet over medium-high heat, add the brown sugar, molasses, honey, cider vinegar, sherry, garlic powder, mustard powder, shallots and garlic and bring the mixture to a slight boil. Reduce to a simmer and simmer until syrupy, 30 to 45 minutes. Let cool, then transfer to a canning jar and refrigerate. Enjoy within 2 days.

BACON JAM



Bacon Jam image

Provided by Food Network

Categories     condiment

Time 2h20m

Yield 2 quarts

Number Of Ingredients 7

1 tablespoon olive oil
1 large shallot, minced
1/4 cup packed brown sugar
1 tablespoon honey
1 teaspoon crushed red pepper flakes
2 pounds sliced bacon, cooked and crumbled
2 cups beer, such as Heist Brewery Hive Five

Steps:

  • Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer.
  • Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours.

THE BEST DAMN BACON JAM



The Best Damn Bacon Jam image

You won't find anything strange in this stunning and flavorful Bacon Jam, just caramelized onions, bacon, and a few not-so-secret ingredients, so get ready to indulge in those best bacon dreams and get cooking!

Provided by Karly Gomez

Categories     Spreads

Time 1h15m

Number Of Ingredients 6

1 1/2 lbs. bacon
2 sweet yellow onions (sliced into thin ribbons)
1/2 cup + 2 tbsp balsamic vinegar
1/2 cup brown sugar
2 tsp kosher salt
1 tsp black pepper

Steps:

  • Preheat oven to 400 degrees. Lay the bacon slices out in a single layer on a foil-lined baking sheet. Bake for 14 minutes, or until the bacon is nice and crispy. Lay out on paper towels to drain and set aside, reserving 2 tablespoons of the bacon grease.
  • Add the bacon grease to a large skillet and heat over medium, medium low heat, then add the onions and stir around to coat with the bacon grease. Allow to slowly cook for an hour, checking every ten minutes or so to stir and scrape up any black bits that form on the bottom of the pan.
  • Once the onions are a dark golden brown color, deglaze the pan with the 2 tablespoons of balsamic vinegar, scraping the pan as the vinegar dissolves. Add the remaining balsamic vinegar, brown sugar, salt, and pepper and stir until a thick glaze forms, around 5 minutes.
  • Add the onion mixture and bacon to a food processor and pulse until the desired consistency forms. Scoop the bacon jam into a jar and devour immediately, or refrigerate until future use. Use within one week.

Nutrition Facts : ServingSize 2 tbsp, Calories 450 kcal, Carbohydrate 15 g, Protein 10 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 60 mg, Sodium 1310 mg, Sugar 12 g

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