Currently viewing the tag: "Pork"
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

 

 

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 Peaches and Pork

Grilled Peaches and Pork

Ingredients:

•  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

 

Preparation:

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.

 

Source: MyRecipes

 

Grilled Pork Chops with Shallot Butter

Grilled Pork Chops with Shallot Butter

If made ahead, allow the butter to come to room temperature before spreading over the pork. You can also combine the oil and herbs a couple of hours in advance.

Yield: 8 servings (serving size: 1 pork chop)

 

Ingredients:

•  8 (7-ounce) bone-in center-cut pork chops

•  1 teaspoon salt, divided

•  3/4 teaspoon freshly ground black pepper

•  2 tablespoons extra-virgin olive oil

•  2 teaspoons finely chopped fresh chives

•  1 teaspoon finely chopped fresh thyme

•  1 teaspoon finely chopped fresh rosemary

•  3 garlic cloves, minced

•  2 tablespoons butter, softened

•  2 1/2 teaspoons minced shallots

•  1/4 teaspoon grated lemon rind

 

Preparation:

1.  Prepare grill to medium-high heat.

2.  Sprinkle both sides of pork evenly with 1/2 teaspoon salt and pepper. Combine oil, chives, thyme, rosemary, and garlic, stirring well. Rub oil mixture evenly over both sides of pork. Place pork on grill rack; grill 6 minutes on each side or until a thermometer inserted in the thickest part of pork registers 155°. Remove pork from grill; let stand 5 minutes. Sprinkle with remaining 1/2 teaspoon salt.

3.  Combine butter, shallots, and lemon rind, stirring well. Spread about 1 teaspoon butter mixture over each pork chop; let the pork stand an additional 5 minutes.

 

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.

 

Julianna Grimes, Cooking Light

JULY 2009

 

Source: MyRecipes

 

 

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

 

Ingredients:

•  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)

Preparation:

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

SEPTEMBER 2011

 

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.

 

Ingredients:

•  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

 

Preparation:

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