Currently viewing the tag: "Grilled Pork"
Grilled Pork and Pineapple

Grilled Pork and Pineapple

Makes: 4 servings

Start to Finish 18 mins



•  4 3/4-inch-thick boneless top loin pork chops

•  Salt

•  Ground black pepper

•  1 peeled and cored fresh pineapple

•  3 tablespoons orange marmalade

•  ½ cup plain yogurt

•  ¼ cup roasted lightly salted cashew halves, coarsely chopped



1.  Sprinkle pork lightly with salt and pepper. Cut pineapple into 1/2-inch-thick slices; set aside.

2.  For a charcoal grill, place chops on the rack of uncovered grill over medium coals for 4 minutes. Turn; add pineapple. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted into pork registers 160 degrees F, turning pineapple halfway through grilling.

3.  Meanwhile, combine yogurt and remaining marmalade. Arrange pineapple and chops on plates. Top with yogurt; sprinkle with nuts.


Nutrition facts (Grilled Pork and Pineapple):

• Servings Per Recipe 4,

• cal. (kcal) 317,

• Fat, total (g) 7,

• chol. (mg) 80,

• sat. fat (g) 2,

• carb. (g) 29,

• Monosaturated fat (g) 3,

• Polyunsaturated fat (g) 1,

• dietary fiber (g) 2,

• sugar (g) 23,

• protein (g) 35,

• vit. A (IU) 97,

• vit. C (mg) 43,

• Thiamin (mg) 1,

• Riboflavin (mg) 0,

• Niacin (mg) 11,

• Pyridoxine (Vit. B6) (mg) 1,

• Folate (µg) 24,

• Cobalamin (Vit. B12) (µg) 1,

• sodium (mg) 313,

• Potassium (mg) 792,

• calcium (mg) 101,

• iron (mg) 1,

• Percent Daily Values are based on a 2,000 calorie diet



Source: BHG



Grilled Pork Salad

Grilled Pork Salad

Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. Apples are also abundant this time of year, so substitute your favorite red-skinned variety if you prefer a sweet-tart note.

Yield: Serves 6 (serving size: 1 salad)

Total: 45 Minutes



•  1/2 cup pecans

•  2 teaspoons canola oil

•  1 teaspoon salt, divided

•  Dash of sugar

•  2 1/2 tablespoons extra-virgin olive oil, divided

•  1 1/2 tablespoons white wine vinegar

•  1/2 teaspoon freshly ground black pepper, divided

•  1 (1-pound) pork tenderloin, trimmed

•  Cooking spray

•  5 cups chopped escarole

•  1 1/3 cups thinly diagonally sliced celery

•  2 cups thinly sliced red Bartlett or Comice pear (about 2)


1.  Preheat oven to 350°.

2.  Combine pecans and canola oil in a small bowl; toss well. Place pecans on a baking sheet. Sprinkle with 1/4 teaspoon salt and sugar. Bake at 350° for 5 minutes.

3.  Preheat grill to medium-high heat.

4.  Combine 1/4 teaspoon salt, 2 tablespoons olive oil, vinegar, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk.

5.  Brush pork with remaining 1 1/2 teaspoons olive oil; sprinkle with the remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Place pork on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 145°. Let stand 10 minutes. Cut, crosswise, into 1/4-inch-thick slices.

6.  Add escarole and celery to vinegar mixture; toss gently to coat. Place 1 cup escarole mixture on each of 6 plates; top each serving with 1/3 cup pears and 3 ounces pork. Sprinkle evenly with pecans.


Joanne Weir, Cooking Light



Source: MyRecipes



After you marinate the pork in a tangy sweet marinade of balsamic vinegar and lime juice for about an hour, it take less than 15 minutes to both the pork and the peaches for this summery grilled meal.



•  4 (4-ounce) boneless center-cut pork loin chops

•  1/4 cup balsamic vinegar, divided

•  2 tablespoons fresh lime juice

•  3 teaspoons chopped fresh thyme

•  1/2 teaspoon salt

•  1/2 teaspoon freshly ground black pepper

•  4 large peaches, peeled, halved, and pitted (about 12 ounces)

•  Cooking spray

•  6 cups trimmed arugula

•  1 teaspoon turbinado or granulated sugar



1.  Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

2.  Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

3.  Preheat grill to medium heat.

4.  Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

5.  Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

6.  Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

7.  Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.


Judy Lockhart, Cooking Light

JUNE 2005


Source: Cooking Light