From the monthly archives: "April 2013"
Grilled Herbed Pork Tenderloin

Grilled Herbed Pork Tenderloin

Puréeing the marinade in a food processor allows it to really soak into the tenderloin, giving it great citrus flavor. You can also cook the tenderloin in the oven–just allow for a slightly longer cooking time, and be sure to test doneness with a meat thermometer.

Tip: Pat the tenderloin dry with paper towels before grilling to prevent flare-ups.

The quick marinade of oregano, sage, orange juice, and honey permeates this simple grilled pork tenderloin with fresh flavor. Pair with your favorite sides like potato salad, corn on the cob, or fresh tomato slices for an easy summer dinner.

Yield: 8 servings (serving size: 3 ounces pork)

 

Ingredients:

•  1/4 cup fresh oregano leaves

•  1/4 cup fresh sage leaves

•  1/4 cup fresh orange juice

•  1/4 cup honey

•  1 tablespoon coarsely ground black pepper

•  2 tablespoons grated lemon rind

•  2 tablespoons grapeseed oil

•  1/4 teaspoon salt

•  6 garlic cloves, peeled

•  2 (1-pound) pork tenderloins, trimmed

•  1/4 teaspoon salt

•  Cooking spray

 

Preparation:

1.  Combine first 9 ingredients in a blender or food processor; process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2.  Prepare grill.

3.  Remove pork from marinade. Discard marinade. Sprinkle pork with 1/4 teaspoon salt. Place pork on grill rack coated with cooking spray; cover and grill 25 minutes or until a thermometer registers 160° (slightly pink), turning pork after 15 minutes. Let stand for 10 minutes before slicing.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Michel Nischan, Homegrown Pure and Simple: Great Healthy Food from Garden to Table, Cooking Light

MARCH 2006

 

 

Source: MyRecipes

 

 

Spanish Pork with Apple-Citrus Salsa

Spanish Pork with Apple-Citrus Salsa

Season pork tenderloin with a mixture of chili powder, cumin, and pimenton, a smoked Spanish paprika. Serve with a fresh tangy salsa of Granny Smith apple, jalapeño pepper, lime juice and cilantro.

Pimenton is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.

Yield: Serves 4 (serving size: 3 ounces pork and 1/2 cup salsa)

Total: 59 Minutes

 

 

Ingredients:

•  1 1/2 teaspoons chili powder

•  1/2 teaspoon dried oregano

•  1/2 teaspoon ground cumin

•  1/8 teaspoon pimenton

•  3/4 teaspoon kosher salt, divided

•  1/2 teaspoon freshly ground black pepper, divided

•  2 tablespoons olive oil, divided

•  1 (1-pound) pork tenderloin, trimmed

•  2 cups diced Granny Smith apple

•  2 tablespoons chopped fresh cilantro

•  2 tablespoons apple juice

•  1/2 teaspoon grated lime rind

•  1 1/2 teaspoons fresh lime juice

•  2 green onions, thinly sliced

•  1/2 jalapeño pepper, thinly sliced

•  Cooking spray

 

Preparation:

1.  Combine first 4 ingredients. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brush 1 tablespoon olive oil over pork, and sprinkle evenly with chili powder mixture. Let stand 30 minutes at room temperature.

2.  Preheat grill to medium-high heat.

3.  Combine remaining 1 tablespoon olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, apple, and the next 6 ingredients (through jalapeño) in a medium bowl; toss.

4.  Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Remove pork from grill; let stand 5 minutes. Slice pork crosswise; serve with salsa.

 

 

Joanne Weir, Cooking Light

SEPTEMBER 2011

 

Source: MyRecipes

 

 

Spanish-Style Brined Pork Tenderloin

Spanish-Style Brined Pork Tenderloin

Marinating the tenderloin in a mixture of sherry vinegar and sugar mixture gives this grilled pork recipe rich, mellow flavor and the paprika rub adds both color and flavor to the finished dish.

Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Yield: 6 servings (serving size: about 3 ounces pork)

 

Ingredients:

•  3 1/2 cups water

•  1/4 cup kosher salt (such as Diamond Crystal)

•  1/4 cup sugar

•  1/4 cup sherry vinegar

•  1 cup ice cubes

•  1 (1 1/2-pound) pork tenderloin, trimmed

•  2 tablespoons paprika

•  2 teaspoons sugar

•  1 teaspoon freshly ground black pepper

•  1 teaspoon chopped fresh sage

•  1 teaspoon chopped fresh thyme

•  2 garlic cloves, minced

•  2 teaspoons olive oil

•  Cooking spray

•  2 teaspoons sherry vinegar

 

Preparation:

1.  Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

2.  Combine paprika and next 5 ingredients (paprika through garlic).

3.  Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

4.  Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.

 

Note:

MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Bruce Aidells, Cooking Light

JUNE 2004

 

Source: MyRecipes

 

 

Bourbon-Brown Sugar Pork Tenderloin

Bourbon-Brown Sugar Pork Tenderloin

Add rich, mellow flavor to grilled pork tenderloin with a marinade of bourbon, brown sugar, mustard, and soy sauce. Reserve some of the marinade to make a sauce to serve with the pork.

The Twist: It’s a fresh, weeknight-easy spin on Sunday pork roast with gravy. A quick reduction transforms the flavorful marinade into an indulgent sauce.

Yield: Makes 6 to 8 servings

 

Ingredients:

•  2 (1-lb.) pork tenderloins

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup minced green onions

•  1/4 cup bourbon

•  1/4 cup soy sauce

•  1/4 cup Dijon mustard

•  1/2 teaspoon freshly ground pepper

•  1/2 teaspoon cornstarch

 

Preparation:

1.  Remove silver skin from tenderloins, leaving a thin layer of fat. Combine brown sugar and next 5 ingredients in a large zip-top plastic freezer bag; add pork. Seal bag, and chill 8 to 18 hours, turning bag occasionally. Remove pork from marinade, reserving marinade.

2.  Preheat grill to 350° to 400° (medium-high) heat. Grill pork, covered with grill lid, 8 minutes on each side or until a meat thermometer inserted into thickest portion registers 155°. Remove from grill, and let stand 10 minutes.

3.  Meanwhile, combine reserved marinade and cornstarch in a saucepan. Bring to a boil over medium heat; cook, stirring constantly, 1 minute. Cut pork diagonally into thin slices, and arrange on a serving platter; drizzle with warm sauce.

*1 1/2 lb. flank steak may be substituted. Reduce grill time to 6 to 8 minutes on each side or to desired degree of doneness.

 

 

Southern Living

FEBRUARY 2011

 

 

Source: MyRecipes

 

 

Smoked Pork Shoulder

Smoked Pork Shoulder

Barbecue joints usually use whole pork shoulders for pulled pork, but shoulders are hard to find at local grocery stores. Instead, pick up a bone-in Boston butt. A sprinkling of salt and some hickory wood chunks are all you need to get that deep, smoky flavor. Pair this basic pulled-pork recipe with the barbecue sauce of your choice, or make your own.

Tip: A handful of wood chips should be added to the fire every 30 minutes to an hour.

Serve hickory smoke-infused pork shoulder at your outdoor festivities throughout the summer. Serve the shredded pork on buns for sandwiches or use it to top salads and baked potatoes.

Yield: 6 servings

 

Ingredients:

•  1 (5- to 6-pound) pork shoulder or Boston butt pork roast

•  2 teaspoons salt

•  10 pound hardwood charcoal, divided

•  Hickory wood chunks

Preparation:

1.  Sprinkle pork with salt; cover and chill 30 minutes.

2.  Prepare charcoal fire with half of charcoal in grill; let burn 15 to 20 minutes or until covered with gray ash.

3.  Push coals evenly into piles on both sides of grill. Carefully place 2 hickory chunks on top of each pile, and place food rack on grill.

4.  Place pork, meaty side down, on rack directly in center of grill. Cover with lid, leaving ventilation holes completely open.

5.  Prepare an additional charcoal fire with 12 briquets in an auxiliary grill or fire bucket; let burn 30 minutes or until covered with gray ash. Carefully add 6 briquets to each pile in smoker; place 2 more hickory chunks on each pile. Repeat procedure every 30 minutes.

6.  Cook, covered, 5 hours and 30 minutes or until meat thermometer inserted into thickest portion registers at least 165°, turning once the last 2 hours. (Cooking the pork to 165° makes the meat easier to remove from bone.)

7.  Remove pork; cool slightly. Chop and serve with Cider Vinegar Barbecue Sauce or Peppery Vinegar Sauce.

 

 

Southern Living

JULY 2001

 

Source: MyRecipes

 

 

Grilled Buttermilk Chicken

Grilled Buttermilk Chicken

Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness (brining), this chicken is brined in a mixture of buttermilk, shallot, and spices. The chicken can soak in the brine a day ahead.

Instead of soaking the chicken in a saltwater mixture to add flavor and juiciness, this grilled chicken recipe is brined in a mixture of buttermilk, shallots, and spices.

Yield: 6 servings

 

Ingredients:

•  1 quart buttermilk

•  1/2 cup chopped shallots

•  2 tablespoons chopped garlic

•  2 tablespoons kosher salt

•  2 tablespoons sugar

•  1 tablespoon ground cumin

•  1 teaspoon pepper

•  6 chicken thighs (about 2 1/2 lb. total)

•  6 chicken drumsticks (about 1 3/4 lb. total)

 

Preparation:

1.  In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.

2.  Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).

3.  Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.

4.  Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.

 

Note:

Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.

 

Sunset

AUGUST 2004

 

Source: MyRecipes

 

Grilled Chicken with Mango-Pineapple Salsa

Grilled Chicken with Mango-Pineapple Salsa

Go tropical with your grilled chicken by adding a tangy salsa made with pineapple, mango, jalapeno pepper, and lime juice. Round out the meal with rice and plantain chips.

Top grilled chicken breast halves with a sweet-and-spicy tropical salsa of fresh pineapple, mango, jalapeño peppers, and cilantro. Serve over rice for an easy one-dish meal.

Yield: 4 servings (serving size: 1 chicken breast half, 1 tablespoon sauce, and 1/4 cup salsa)

 

Ingredients:

Salsa:

•  2/3 cup diced peeled ripe mango (1 medium)

•  2/3 cup diced fresh pineapple

•  2 tablespoons minced red onion

•  1 tablespoon minced seeded jalapeño pepper

•  1 1/2 teaspoons chopped fresh cilantro

•  1 1/2 teaspoons fresh lime juice

•  1/8 teaspoon salt

•  1/8 teaspoon freshly ground black pepper

 

Chicken:

•  4 (6-ounce) skinless, boneless chicken breast halves

•  1/4 cup pineapple juice

•  3 tablespoons chopped fresh cilantro

•  3 tablespoons low-sodium soy sauce

•  2 tablespoons honey

•  1 teaspoon fresh lime juice

•  Dash of crushed red pepper

•  Cooking spray

 

Preparation:

1.  To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

2.  To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

3.  Prepare grill.

4.  Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

5.  Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

 

Lauren Katz, Ashburn, Virginia, Cooking Light

OCTOBER 2008

 

 

Source: MyRecipes

 

Lexington-Style Grilled Chicken

Lexington-Style Grilled Chicken

The inspiration for the marinade on this grilled chicken comes from Carolina-style barbecue sauce, which is a spicy, vinegar-based sauce. Be sure to marinate at least 2 hours or as long as overnight to get the most flavor from the marinade.

Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.

Yield: Makes 8 to 10 servings

 

Ingredients:

•  2 cups cider vinegar

•  1/4 cup firmly packed dark brown sugar

•  1/4 cup vegetable oil

•  3 tablespoons dried crushed red pepper

•  4 teaspoons salt

•  2 teaspoons pepper

•  2 (2 1/2- to 3-pound) cut-up whole chickens*

 

Preparation:

1.  Stir together first 6 ingredients until blended.

2.  Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.

3.  Remove chicken from marinade, discarding marinade.

4.  Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.

 

*8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.

 

Larry Elder, Charlotte, North Carolina, Southern Living

MARCH 2005

 

 

Source: MyRecipes

Rosemary Grilled Chicken Thighs

Rosemary Grilled Chicken Thighs

Online reviewers claim that these honey-and-mustard-marinated thighs are definitely “company-worthy.” Serving them over cheese grits and sautéed spinach makes this grilled chicken dish extraordinary. For a tasty alternative, try these with our quick Honey Mustard Sauce.

Yield: Makes 4 to 6 servings

 

Ingredients:

•  1 garlic clove, pressed

•  1 tablespoon olive oil

•  2 tablespoons Dijon mustard

•  2 tablespoons honey

•  1 teaspoon salt

•  1 teaspoon chopped fresh rosemary*

•  1/2 teaspoon pepper

•  1 1/2 pounds skinned and boned chicken thighs**

•  1/2 lemon

Sautéed Garlic Spinach

Two-Cheese Grits

 

Preparation:

1.  Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients. Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.

2.  Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade.

3.  Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side. Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely. Let stand 10 minutes. Serve with Sautéed Garlic Spinach and Two-Cheese Grits.

 

* Fresh thyme, cilantro, or oregano may be substituted.

**1 1/2 lb. skinned and boned chicken breasts may be substituted.

 

4.  Rosemary Grilled Pork Tenderloin: Omit chicken thighs. Substitute 2 lb. pork tenderloin and grill as directed 8 to 10 minutes on each side. Proceed with recipe as directed. Prep: 10 min., Chill: 1 hr., Grill: 20 min., Stand: 10 min.

5.  Sautéed Garlic Spinach: Heat 1 tsp. olive oil in a nonstick skillet over medium-high heat. Sauté 1 pressed garlic clove in hot oil 30 seconds. Add 1 (10-oz.) bag fresh spinach, thoroughly washed, to skillet, and cook 2 to 3 minutes or until spinach is wilted. Sprinkle with salt and pepper to taste. Serve spinach with slotted spoon or tongs. Makes 4 servings; Prep: 5 min., Cook: 4 min.

6.  Two-Cheese Grits: Bring 4 cups water and 1 tsp. salt to a boil in a 3-qt. saucepan. Whisk in 1 cup uncooked quick-cooking grits; reduce heat to medium-low, and cook 5 to 6 minutes or until tender. Remove from heat, and stir in 1 cup (4 oz.) shredded Cheddar cheese, 1/2 cup (2 oz.) shredded Parmesan cheese, and 2 Tbsp. butter. Sprinkle with pepper to taste. Makes 4 servings; Prep: 5 min., Cook: 10 min.

7.  Honey Mustard Sauce: Stir together 1/2 cup mayonnaise, 2 Tbsp. Dijon mustard, and 2 Tbsp. honey. Makes about 3/4 cup; Prep: 5 min.

 

Southern Living

SEPTEMBER 2008

 

 

Source: MyRecipes

 

Lemon Tarragon-Brined Whole Chicken

Lemon Tarragon-Brined Whole Chicken

Brining is a technique where you soak the chicken in a saltwater mixture in order to make it more tender, juicy, and flavorful. The brining solution in this recipe also includes lemon rind and fresh tarragon, which add even more flavor.

This chicken is best when cooked indirectly on a grill, but you can also roast it in an oven. Fresh tarragon has a brighter flavor than dried, but you can use a third the amount of dried if fresh is unavailable. Toss any leftover chicken with tarragon-flavored mayonnaise for a salad.

Yield: 5 servings (serving size: about 4 ounces)

 

Ingredients:

•   7 cups water, divided

•   2 tablespoons grated lemon rind

•   8 tarragon sprigs

•   1 cup kosher salt (such as Diamond Crystal)

•   1/2 cup sugar

•   2 cups ice cubes

•   1 (4 1/2-pound) roasting chicken

•   1 tablespoon chopped fresh tarragon, divided

•   2 teaspoons freshly ground black pepper, divided

•   Cooking spray

•   1/4 cup fresh lemon juice, divided

 

Preparation:

1.  Combine 1 cup water, rind, and tarragon sprigs in a small saucepan. Bring to a boil; remove from heat. Place in a large bowl; cool to room temperature. Add remaining 6 cups water, salt, and sugar, stirring until salt and sugar dissolve. Place salt mixture in a 2-gallon zip-top plastic bag. Add the ice and chicken; seal. Refrigerate 3 hours, turning bag occasionally. Remove chicken from bag; discard brine. Pat chicken dry with paper towels.

2.  Prepare grill for indirect grilling, heating one side to medium and leaving one side with no heat.

3.  Sprinkle cavity of chicken with 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper. Lightly coat outside of chicken with cooking spray. Rub the remaining 1 1/2 teaspoons chopped tarragon and 1 teaspoon pepper evenly over outside of chicken. Place chicken on grill rack coated with cooking spray over unheated side. Close lid; grill 15 minutes. Brush chicken with 2 tablespoons lemon juice. Close lid; grill an additional 30 minutes. Brush with remaining lemon juice. Close lid; grill 15 minutes or until thermometer inserted into meaty part of thigh registers 180°.

4.  Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin.

 

Bruce Aidells, Cooking Light

JUNE 2004

 

 

Source: MyRecipes