Pack a Punch Pregame Cocktail
This Southern-inspired cocktail, courtesy of Jon B. Howard, is a crowd pleaser and the only way to kickoff football pregame celebrations.
Football sure looks different this year, but the need for some great gameday recipes at home hasn't changed. The Gulch's LA Jackson suggests these scrumptious pork poppers to curb your gameday cravings.
Ingredients
SERVINGS: 10 Pieces
- 1 tablespoon olive oil
- 1 1/2 pounds pork tenderloin
- 1/4 cup creole seasoning
- 3 each pickled jalapenos, sliced thin
- 10 strips thick cut smoked bacon
- 4 ounces cream cheese, softened at room temperature
- 1 tablespoon tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- salt and pepper
- 6 ounces cane syrup
- 6 ounces sherry or balsamic vinegar
Preparation
1. Rub pork tenderloin with creole seasoning. Add oil to cast iron skillet and sear tenderloin just until a crust forms.
2. Place tenderloin in fridge for at least 1 hour then cut into 1/4" by 2" strips.
3. Wrap each piece of pork around 1 slice of pickled jalepeno then wrap 1 piece of bacon around pork. Skewer with bamboo skewer.
4. In small bowl, combine cream cheese with herbs and season with salt and pepper. Set aside.
5. In small saucepan, add cane syrup and vinegar and boil until mixture is reduced by half. Set aside.
6. Grill skewers of poppers until bacon is crispy and slightly charred.
7. To serve, smear cream cheese in a line on a plate. Remove poppers from skewers and place on top of cream cheese. Drizzle syrup over top.
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