- 1 Pork Tenderloin (approx 1 pound)
- ½ TBSP Canola oil
- 1 TBSP CanCooker Creole Seasoning
- 12 oz. Water
- 1 tsp. chopped garlic
- 1 small acorn squash cut into pieces
Bourbon Peach BBQ Sauce
- 1 cup peach preserves
- ¼ cup bourbon
- ¼ cup ketchup
- 1-1/2 tsp. Creole seasoning
Blend oil, ½ TBSP Creole seasoning and garlic. Rub onto pork loin.
Mix preserves, bourbon, ketchup and Creole seasoning in a small bowl.
Spray can cooker with non-stick cooking spray. Place racks in cooker.
Add water and arrange squash pieces on racks.
Lay tenderloin on top of squash. Pour approximately ½ of the BBQ sauce over the pork and squash. Place cover on cooker and lock lid.
Once cooker begins steaming, steam for 35 minutes. Remove from heat and let rest for 5 minutes. Place meat and squash on platter and baste with additional BBQ sauce.
Note: You can increase or decrease the amount of ingredients in this recipe but please make sure to use at least 12 oz. of liquid.
excellent flavor, moist, great for warm-ups. The peach sauce compliments the pork...spices/ peach preserves
put this recipe at 5 stars. "campfire delicious"