A Kentucky Inspired Grilled Pork Supper

Kentucky woman
She shine with her own kind of light
She’d look at you once
In a day, that’s all wrong
Well, it’s alright

We were all singing about that Kentucky woman, whomever she might be, in 1967 thanks to Neil Diamond. But then again, that’s a subject for another day. Today is all about celebrating the great state of Kentucky.

Did you know that both Abraham Lincoln and Jefferson Davis were born in Kentucky? How ironic is that? The future president of the United States was born on February 12, 1809 in a log cabin on Sinking Spring Farm near Hodgenville, Kentucky. Jefferson Davis was born on June 3, 1808 in Christian county, Kentucky. One was self-educated, the other attended college and was even a West Point graduate. These two men could not have been any further apart on so many levels.

While we think of Kentucky Bluegrass and horse racing, Kentucky is also home to the longest cave system in the world. Over 400 miles of Mammoth Cave in central Kentucky has been explored. The park estimates that the cave could hold as much as another 600 miles in its system. Wow!

Although Kentucky is most famous for its bourbon, the official state beverage is milk!

And with that, let’s get to cooking!

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Kentucky Inspired Supper
Spicy Pork Tenderloin
Kentucky Spoon Bread
Oniony Green Beans

Spicy Pork Tenderloin
2 (1-lb) Pork Tenderloins
3 tablespoons Chili Powder
1 teaspoons Salt
Pinch Ground Ginger
1/4 teaspoon ground Thyme
1/4 teaspoon Black Pepper

Trim any excess fat from tenderloins, set aside. In a bowl, combine chili powder, salt, ginger, thyme and black pepper. Rub spice mixture over the tenderloins. Wrap in plastic wrap and refrigerate for 4 hours.

Built a fire in a charcoal grill or set up a gas grill over indirect cooking. Heat grill to medium-hot. Grill tenderloins indirectly for about 30 minutes or until thermometer reads 160-degrees, turning about mid-way through.

Let rest, tented, for about 10 minutes before slicing.

Kentucky Spoon Bread
1 (8-oz) package Cream Cheese
1/3 cup Sugar
1 cup Milk
2 large Eggs
2 tablespoons melted Butter
1 teaspoons Salt
Pinch Nutmeg
Dash White Pepper
2-1/3 cups Corn
1 (14 oz) can Cream-style Corn
1 (8 oz) package Cornbread Mix
Hot Sauce, optional for serving

Let cream cheese soften. In a large bowl, beat cream cheese with sugar until smooth. Gradually beat in the milk. Beat in the eggs, butter, salt, nutmeg and pepper until blended. With a spoon, stir in the corn and cream-style corn. Fold in the cornbread mix until just moistened.

Spray a 3-quart slow cooker bowl with cooking spray. Pour Spoon Bread batter into the prepared bowl. Cook, covered, on HIGH until the center is almost fully set, about 3-1/2 hours.

Serve directly from the insert bowl of the slow cooker and enjoy. If desired, serve with hot sauce tableside.

Oniony Green Beans
1 (16 oz) bag Frozen Green Beans
1/2 Yellow Onion
2 tablespoons Butter
3/4 cup Chicken Stock
1/4 teaspoon Garlic Powder
Salt to taste
Pinch Black Pepper

Empty frozen green beans into a colander. Gently rinse under cold water to thaw. Set aside to drain.

While the green beans drain, cut onion in half from tip to root. Reserve half the onion for another purpose (such as the stuffing). Peel remaining half, mince and set aside.

In a stockpot over medium heat, melt butter. Once foamy, add onions. Sauté until tender and translucent, about 8 minutes.

Add green beans and chicken stock. Season with garlic powder, salt and pepper. Heat, stirring occasionally, until green beans are tender and heated through, about 20 minutes.

Drain off excess liquid. Transfer green beans to a serving bowl and enjoy.

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With the Lord there is mercy, and fullness of redemption