GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
GRILLED GARLIC LIME PORK TENDERLOIN
Steps:
- To make marinade:
- In a blender or small food processor blend marinade ingredients with salt and pepper to taste.
- In a large sealable plastic bag combine pork with marinade. Seal bag, pressing out excess air, and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.
- Prepare grill.
- Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals, turning every 5 minutes, until a meat thermometer registers 160°F., 15 to 20 minutes.
- Transfer meat to a cutting board and let stand 5 minutes before slicing.
- Serve pork with onion marmalade.
- To make the jalapeno onion marmelade:
- In a large heavy skillet cook onions in oil with salt and pepper to taste over moderate heat, stirring, until softened. Add jalapeños and cook, stirring, 1 minute. Add honey or sugar and cook, stirring, 1 minute. Add vinegar and simmer, stirring, until almost all liquid is evaporated. Add water and simmer, stirring, until mixture is slightly thickened and onions are very tender, about 10 minutes. Season marmalade with salt and pepper. Marmalade may be made 2 days ahead and chilled, covered. Reheat marmalade before serving.
GRILLED GARLIC PORK TENDERLOIN
A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.
Provided by Rodger
Categories Pork
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
- Blend.
- Put the pork in a sealable plastic bag and pour the marinade over it.
- Put in the refrigerator for 1-2 days, turning occassionally.
- Let pork stand at room temperature about 30 minutes before cooking.
- Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 445.7, Fat 26.1, SaturatedFat 5.2, Cholesterol 147.6, Sodium 473.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 47.9
GRILLED GARLIC/BASIL PORK TENDERLOIN
This is another favorite for me. Simple, lean, healthy and inexpensive. Goes well with green beans and perhaps a grilled Vidalia onion.
Provided by Three-olive Martini
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
- Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
- Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
- Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
- This entree goes very well with fresh green beans and a grilled Vidalia onion.
- ---.
- This grilled Vidalia recipe comes from a Weber recipe newsletter.
- ---.
- Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.
GRILLED BALSAMIC-GARLIC CRUSTED PORK TENDERLOIN (LOW-CARB)
Make and share this Grilled Balsamic-Garlic Crusted Pork Tenderloin (Low-Carb) recipe from Food.com.
Provided by LinnyJ
Categories Pork
Time 25m
Yield 1 loin, 4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
- Rub the paste all over pork.
- Marinate overnight.
- Preheat oven to 400 degrees.
- Heat canola oil in a large, heavy saute pan over medium-high heat.
- Add pork, and brown all over, about 4 minutes.
- Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.
- Transfer pork to a cutting board, and let it rest 10 minutes before slicing.
GARLIC & OREGANO GRILLED PORK TENDERLOIN
Simple and delicious. Marinate pork in a combination of sherry, balsamic vinegar, oregano and basil, plus plenty of garlic and a dash of lemon juice, then grill to perfection (toss some dried oregano or basil stems in the coals for even more flavor!). Prep time includes marinating.
Provided by EdsGirlAngie
Categories High Protein
Time 6h20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine marinade ingredients in a plastic zipper bag.
- Add whole pork tenderloin and marinate, refrigerated, for at least 6 hours, but overnight produces best flavor.
- When ready to grill, let pork sit at room temperature for about 15 minutes, then remove tenderloin from bag and discard leftover marinade.
- If you wish, for even grilling,"tuck under" the tapered ends of the tenderloin so meat is of equal thickness throughout while cooking.
- For even more herb flavor, add some oregano and basil stems to the hot coals.
- Oak chips soaked about 30 minutes are good, too.
- Grill tenderloin about 5 minutes per side (all four sides, 20 minutes total) or until meat is still juicy and just faintly pink inside (remember meat will still cook a bit after it's removed from the grate).
Nutrition Facts : Calories 339.3, Fat 8.2, SaturatedFat 2.7, Cholesterol 147.6, Sodium 128.7, Carbohydrate 9.8, Fiber 1.1, Sugar 5.5, Protein 47.7
GARLIC HERB GRILLED PORK TENDERLOIN
Found online; I love pork tenderloin and here is another great way to prepare it! Lots of flavor and no marinating required.
Provided by AZPARZYCH
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
- Insert garlic into the slit and on onto the fatty part of pork.
- Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper
- Preheat an outdoor grill for medium-high heat
- Lightly oil the grill grate. Place pork on grill.
- Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (57 degrees C).
Nutrition Facts : Calories 540.3, Fat 25.7, SaturatedFat 5.9, Cholesterol 221.3, Sodium 1922.6, Carbohydrate 3, Fiber 1, Protein 70.8
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