Grilled Pork Tenderloin with Wild Rice and Bacon Onion Jam

Grilled Pork Tenderloin with Wild Rice and Bacon Onion Jam


  • Pork tenderloin
  • 2C wild rice mix
  • 1C white onion
  • Garlic (measured with your heart)
  • 3-4 tbsp olive oil
  • Apple cider vinegar to taste
  • Shaved parmesan cheese
  • Salad turnips with greens
  • 12oz thick cut Bacon
  • 1.5C red onion
  • 1/4C maple syrup
  • 1/4C brown sugar
  • 1/4C Off Kilter Blackberry Poblano BBQ sauce
  • Water as needed
  • Salt and pepper 


  1. Peel and small dice red onions. Cut bacon into small cubes.
  2. Render diced bacon over medium high heat until brown and slightly crispy. Drain, remove bacon, and return about 1 tbsp of drippings back to the pan.
  3. Add onion and allow it to deglaze the bits from the bottom of the pan. 
  4. Add maple syrup, brown sugar, Off Kilter Blackberry Poblano sauce, bacon pieces, and 1 tbsp of water.
  5. Cook the mixture until onions caramelize, stirring occasionally. Add water 1 tbsp at a time as the moisture cooks off until onions are soft. It will take about 45 minutes to 1 hour to cook the mixture down into a jam-like consistency. If you like the jam more saucy, add an additional ¼ cup maple syrup and ¼ cup Off Kilter Blackberry Poblano sauce. (This can be stored in an airtight container in the refrigerator for up to a week.)
  6. While you are waiting for the bacon jam to cook down, trim greens from salad turnips, wash and dry. Then cut the turnips in half. Set aside. Dice one cup of white onions and set aside. 
  7. Cook 2 cups of your favorite wild rice mixture and set aside to cool. This can also be done ahead of time and stored in the fridge. 
  8. Season pork tenderloin with your favorite seasoning (we used Heath Riles Garlic Jalapeno Rub). Baste pork with Off Kilter Blackberry Poblano sauce towards the end of cooking. Grill to an internal temperature of 140℉.  Let rest for 10 to 15 minutes before slicing.
  9. While pork is grilling, Pan sear turnips open face down, once a nice golden color has been reached, cover and add one or two tbsp of water to the pan to steam the turnips until done to the consistency you prefer. Once done, set aside in a place to keep them warm.
  10. Sautee one cup of white onion with olive oil. Add garlic once onions are soft. Once garlic is fragrant, add an additional 1-2 tbsp of olive oil and add the cold cooked rice to the pan, as well as a dash of apple cider vinegar (or more if you love ACV). Cook rice on high heat until the rice is warm throughout, then salt and pepper to taste. 
  11. While rice is still warm, and just before serving, fold turnip greens and shaved parmesan cheese into rice. 
  12. Dig in as soon as you'd like but if you're serving this family style we recommend piling the rice on a serving platter, then placing the sliced pork in the middle. Top the pork with as much bacon onion jam as your heart desires and place turnips around the edges.  

Bonus Ideas! 

LOVE garlic? Roast a whole head of garlic with a bit of olive oil in a 350 degree oven until soft. Then smash the garlic cloves and use that in the rice mixture. 

Don't have salad turnips? Substitute in any root veggies and spinach easily. 

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