This 10-minute BBQ sauce balances spicy mustard and sour apple cider vinegar with a hint of smoke and a touch of tangy sweetness from dried apricots. Perfect over pork loin, pulled pork or even roasted chicken.
Prep Time3mins
Cook Time10mins
Total Time13mins
Course: Main, Sauces and Condiments
Cuisine: American, Southern
Keyword: Apricot, BBQ, Mustard
Servings: 10oz
Ingredients
1/4 cupLusty Monk "Original Sin" Mustard(or your favorite spicy brown mustard)
1/8cupDijon mustard
1/4cupapple cider vinegar(champagne vinegar also works)
1 clovegarlic, finely minced
2 tbspbrown sugar, packed
1tbsphoney
1/2tbspWorcestshire sauce
1/2 tbspLiquid smoke
1tspsalt
1/2tspfresh ground black pepper
4dried apricots, diced
1tbspbutter
Instructions
Combine mustards and next 9 ingredients (through pepper) in a small saucepan and simmer over low to medium heat, stirring often, for 5 minutes.
Once sauce begins to bubble and thicken, add in diced apricots and simmer for 5 minutes more. Stir occasionally and lower heat if sauce is bubbling too rapidly. The goal is to soften the apricots, but you don't want the sauce to burn.
Taste and season with additional salt and pepper, if desired. It will taste strong and somewhat sour, but it will mellow out when served over pork or chicken.
Stir in butter. Set aside until ready to use.
Serve warm or at room temperature. Store extra sauce in refrigerator.
Notes
This post includes pictures of this BBQ sauce served with a sous vide pork loin.Directions:
Wash and dry a 2 lb. pork loin. Cut some shallow cross-wise hashes over fatty side of loin. Cover generously in salt, pepper, and a smattering of sugar. (This is a dry brine.)
Follow sous vide manufacturer instructions for sealing in bag and cook in water bath set to 137* F for 4-5 hours (or 140 if you like a less pink middle).
Allow pork to rest for 10-15 minutes. Remove from bag and pat dry with paper towels.
Heat a small amount of neutral tasting oil (like grapeseed or canola) over medium-high heat in a saute or cast iron pan until oil begins to smoke. Sear pork loin for a few minutes on each side until skin begins to brown and caramelize. Remove pan from heat and baste loin with a few spoonfuls of mustard sauce. Turn to coat meat and heat BBQ sauce through.
Remove pork loin and allow to rest for a few minutes before slicing. Serve with additional mustard sauce, if desired.