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Stuffed Pork Roulades

If you’re looking to put something a little more memorable on the grill, this is it. Pork, bacon and apple chutney roll with big flavor and a bunch of fun.

1 Pork loin (about 3 lbs)
6 strips bacon (precook for about 3 minutes in microwave)
Arizona Rub (Blend of your choice. We recommend Arizona Original Rub.)
Spicy Apple Chutney (recipe follows) or chutney that’s commercially available

Using a long sharp knife, slice pork loin lengthwise into four strips about 1/4" to 3/8" thick and 2 inches wide. (Note: You will probably have some pork loin left over.) Sprinkle lightly with Arizona Rub. Coat one side of each strip with chutney. Lay two slices of bacon (side by side) on each slice of pork loin. Roll each into a roulade and fasten with two toothpicks. Slice each roulade into two individual rounds about one inch thick. Season both sides of each roulade with Arizona Rub. Grill on medium-hot barbeque until done. Serve as-is or over bed of rice, risotto or southwest mashed potatoes.

Spicy Apple Chutney
3 C Granny Smith apples, peeled, cored and diced
½ C Golden raisins
½ C Onion, diced
¼ C Red wine vinegar
¼ C Brown sugar
1 TBSP Orange zest
1 TBSP Ginger, grated
½ TSP Cinnamon               
¼ TSP Ground nutmeg (fresh is best!)
1 TSP Arizona Rattlesnake Rub

Combine all ingredients in a medium saucepan and stir well. Bring to a boil then reduce heat, cover and continue to simmer for 40 minutes. Uncover and simmer over low heat for a few more minutes to cook off excess liquid. Cool before use.

 

Serves 4

 

*Cook times are approximate.