Honey Grilled Pork Recipes

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Steps:

• In a large resealable plastic bag, combine the soy sauce, garlic and ginger; add the pork. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight., In a small saucepan, combine the honey, brown sugar and oil. Cook and stir over low heat until sugar is dissolved. Remove from the heat; set aside., Drain and discard marinade. Lightly oil the grill rack. Prepare grill for indirect heat using a drip pan. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 20-25 minutes or until a thermometer reads 160°, basting frequently with honey mixture. Let stand for 5 minutes before slicing.

Steps:

• Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
• Place in dish or large zip-loc.
• Combine soy sauce, ginger, and garlic, pour over roast.
• Refrigerate 3 hours or more.
• turning occasionally.
• Remove roast, discard marinade.
• Combine brown sugar, honey and sesame oil in a saucepan.
• Cook over low heat until sugar dissolves.
• Coat grill rack with cooking spray.
• Place roast over medium hot coals (350-400°F).
• Brush with mixture.
• Cook 20-25 minutes or until meat thermometer reaches 160°F.
• Baste frequently.

Steps:

• Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

Steps:

• Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.
• Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.
• Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Combine soy sauce, vinegar (or sherry), honey and cumin and stir to mix well.
• Remove any fat on pork and place in marinade, turning to coat. Marinate from 1 hour to overnight,
• Prepare a charcoal fire and allow it to burn down to gray ash. Grill pork, turning frequently and basting with marinade. Grill a total of 15 to 20 minutes until the thick middle part is pale pink. Ends will be done sooner; they may be cut off and set aside. Slice and serve.

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

Steps:

• Sprinkle pork chops generously with salt and pepper, then give them a good dousing of liquid smoke and set pork chops aside.
• Heat oven broiler to high or preheat grill. Combine mustard, honey and garlic together in a small bowl and set aside.
• Place pork chops on broiler pan/grill and cook for 4-5 minutes. turn over and cook another 4-5 minutes. You want the internal temperature to be at least 165 degrees (barely pink inside). Do not to overcook because then they become dry and tough.
• Baste chops with honey mustard mixture and cook an additional minute on each side.
• Remove from heat and allow to stand a few minutes to seal in the juices.

Steps:

• Preheat oven to 375 degrees. In a Dutch oven or ovenproof skillet, heat butter and honey over medium heat, stirring to melt butter. Season pork with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place in pan. Cook until underside is lightly browned, about 5 minutes. Turn pork, and cook until other side is browned, about 5 minutes more. Lower the heat if the honey begins to burn.
• Put pan in the oven, and roast until pork is just cooked through, 7 to 10 minutes. Transfer pork to a plate.
• Add water to the pan, and stir over medium heat to scrape up all the browned bits. Add any accumulated pork juices from the plate, and simmer until sauce is reduced to about 1/2 cup. Slice pork on the diagonal, and serve drizzled with sauce.

Steps:

• Heat oil in a large (twelve to fourteen inch) heavy-bottomed skillet over medium-high heat.
• When oil is hot, add pork pieces, being careful not to crowd. (If skillet is too crowded, it won't cook properly. Split the pork into two batches, if needed. There should be space between the pieces, so that liquid can evaporate).
• While cooking, season pork with red pepper flakes, salt and pepper.
• Saute pork, turning occasionally, until pork pieces are nicely browned and turning crisp on all sides.
• Add garlic and continue to stir until fragrant, approximately one or two minutes.
• (If the pork was split into batches, combine the cooked meat and garlic before going to next step).
• Turn heat down to medium; add honey to pork.
• Stir well, continue to cook for two to three more minues until honey has coated pork well and has slightly thickened (and darkened).
• Enjoy!