LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
GRILLED ROSEMARY PORK TENDERLOIN
This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.
Provided by Marian Burros
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
- Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
- When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams
SWEET AND SALTY GRILLED PORK WITH CITRUS AND HERBS
Typically prepared as a long-cooked stew or braise, pork shoulder is remarkably (and perhaps surprisingly) fantastic when treated like a steak. This means cooked hot and fast so it's charred on the outside and medium-rare on the inside. While a grill is ideal here, it can also be prepared on the stovetop in a very hot cast-iron skillet. The garlicky, salty, sweet marinade also doubles as a dressing to be poured over crunchy leaves of lettuce, fresh herbs and, if you're looking for something more substantial, some sort of rice noodle or plain cooked rice.
Provided by Alison Roman
Categories dinner, weeknight, meat, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.
- Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There's no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)
- If you're using a charcoal grill, build the fire so it's screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you're using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.
- Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.
- Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.
- Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.
Nutrition Facts : @context http, Calories 469, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 11 grams, Sodium 1534 milligrams, Sugar 10 grams
GRILLED ROSEMARY PORK CHOPS
Boneless pork chops marinated in a soy sauce/brown sugar/rosemary marinade and grilled to perfection!
Provided by Steve B
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 3h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
- Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 272.8 calories, Carbohydrate 25.9 g, Cholesterol 65 mg, Fat 5.8 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 2 g, Sodium 3655.7 mg, Sugar 20.8 g
BARBECUED PORK CHOPS WITH ROSEMARY LEMON MARINADE
When it comes to cooking, I'm not "chicken" about experimenting-I discovered this mouthwatering marinade in a poultry cookbook and decided to try it with pork chops. My family's glad-it's become a favorite! Don't be bashful about basting a pork roast or ribs with the marinade, either...I did, and I discovered two more family-favorite taste treats.-Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk garlic, lemon juice, zest, oil, rosemary, basil and pepper. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain marinade; brush the remaining marinade on the chops while cooking. Grill chops over medium heat about 4-5 minutes per side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 171 calories, Fat 10g fat, Cholesterol 99mg cholesterol, Sodium 43mg sodium, Carbohydrate 3g carbohydrate, Fiber 17g protein.
CITRUS AND ROSEMARY GRILLED PORK CHOPS
Make and share this Citrus and Rosemary Grilled Pork Chops recipe from Food.com.
Provided by flume027
Categories Pork
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the marinade, combine first 5 ingredients in a bowl with whisk or fork.
- Pat chops dry with paper towels and rub with salt and pepper.
- Place chops in marinade and let stand 15 minutes.
- Season chops with steak seasoning.
- Grill chops on indoor electric grill preheated to high for 6 to 7 minutes on each side, or pan fry over medium high heat for same time under a loose tin foil tent in a nonstick skillet.
- Enjoy!
Nutrition Facts : Calories 463.6, Fat 23.5, SaturatedFat 6, Cholesterol 105.8, Sodium 75.1, Carbohydrate 22.4, Fiber 0.9, Sugar 16.5, Protein 39
LEMON-ROSEMARY GRILLED PORK TENDERLOIN
Make and share this Lemon-Rosemary Grilled Pork Tenderloin recipe from Food.com.
Provided by cookalot 2
Categories Pork
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rub pork all over with mustard and place in glass baking dish.
- Stir together juice, oil, rosemary, and garlic.
- Pour over meat.
- Cover and marinate at room temperature for 30 minutes or 8 hours in fridge, turning occasionally.
- Place at room temperature 30 minute before cooking.
- Place pork on grill over medium heat.
- Cook 20-25 minutes, turning often and brushing with marinade.
- Internal temperature should be 160°F.
Nutrition Facts : Calories 4261.7, Fat 145.4, SaturatedFat 43.2, Cholesterol 2170.9, Sodium 1738.2, Carbohydrate 3.1, Fiber 0.4, Sugar 0.8, Protein 690.2
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GRILLED LEMON GARLIC MARINATED PORK TENDERLOIN
From healthyseasonalrecipes.com
Reviews 13Calories 214 per servingCategory Entree
- Combine garlic, oil, zest, rosemary, salt and pepper in a shallow baking dish. Add pork, turn to coat in the marinade, cover and refrigerate 1 to 4 hours.
- Just before grilling, hold the oil soaked towel with tongs. Drag gently along grill grates, pulling toward you. Immediately place pork on oiled grill. Cook, turning, every 3 to 4 minutes, until an instant read thermometer inserted into the center of the pork registers 138 degrees F, 13 to 17 minutes. (Note: It should rise above 145 degrees as it rests.)
- Let pork rest on a carving board tented with foil, at least 5 minutes. Slice cross-wise into ½-inch slices and serve.
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From healthyseasonalrecipes.com
Reviews 14Calories 302 per servingCategory Main Course
- Mince garlic. Sprinkle ½ teaspoon salt over the garlic and mash with the side of a chef’s knife to create a paste. Set ¼ teaspoon of the paste aside in a large bowl and add the remaining pinch of salt. Scrape the remaining garlic paste into a small dish. Add lemon zest and rosemary and stir to combine.
- Rub rosemary mixture over both sides of the pork chops. Sprinkle with pepper. Grill Pork chops until just barley pink in the center, 3 to 5 minutes per side.
- Whisk lemon juice, olive oil and Dijon in the large bowl with the garlic paste. Add arugula. Toss to coat. Serve pork chops with the arugula and top with the Pecorino.
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