FLAVORFUL GRILLED PORK TENDERLOIN
Folks can find me grilling, no matter the weather. This moist pork tenderloin has loads of flavor thanks to its special spice blend, and it doesn't get much easier to make. My wife especially likes that she doesn't have to do the cooking! -Steve Ehrhart, Villa Park, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Mix seasonings; sprinkle over tenderloins. Grill, covered, over medium heat until a thermometer reads 145°, 20-25 minutes, turning occasionally. Let stand 5 minutes before slicing.
Nutrition Facts : Calories 135 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 416mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PORK GRILLED WITH SEASONED SALT
This is an easy and very quick recipe having 2 ingredients Pork & Flavored Salt recipe #8217 which I adopted and tweeked. Beef or chicken can be used in place of the pork just be sure cook times are watched.
Provided by Rita1652
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Coat both sides of pork chops with salt.
- Marinate for 20 minutes unrefrigerated.
- Preheat grill to high.
- Place chops on grill then lower heat to medium and close lid.
- Grill pork chops for 4 minutes on each side.
- Check with a meat thermometer it should be.
- Rare Medium (145°) Well (170°).
- Let rest 10 minutes.
Nutrition Facts : Calories 224, Fat 14.2, SaturatedFat 4.9, Cholesterol 75, Sodium 2392.7, Protein 22.5
GRILLED SEASONED PORK ROAST
This melt-in-your-mouth grilled pork roast is not to be missed. With a simple dry rub - that you likely have in your pantry - and a slow grilling process, the meat turns out tender and flavorful. This go-to comfort food is filling, delicious and soon to be a family favorite. Serve this grilled pork loin roast as a Sunday dinner, for a special occasion or when your family is looking for a flavor-packed meal. Don't forget to add your favorite sides.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill for indirect-heat cooking as directed by manufacturer. In small bowl, mix all ingredients except roast. Rub mixture onto all sides of roast. (Do not remove strings until after grilling.)
- Place roast, fat side up, on grill for indirect cooking. Cover grill; cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160°F. Let roast stand 10 to 15 minutes before slicing.
Nutrition Facts : Calories 280, Carbohydrate 1 g, Cholesterol 110 mg, Fat 2, Fiber 0 g, Protein 38 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g
GRILLED PORK LOIN WITH WINE-SALT RUB
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- In a medium heavy-bottomed saucepan over medium heat, simmer wine until it is reduced by half, 20 to 30 minutes; adjust heat to low and continue to cook down to 2 tablespoons. Cool completely.
- In a food processor combine salt, thyme leaves, lemon zest and wine reduction. Pulse 2 or 3 times. Add sugar and pulse again until mixture has the consistency of damp sand. If your mixture is moister, spread it evenly on a sheet pan and leave it out on the counter for several hours or overnight.
- Place pork in a baking pan. Spread about 1/2 cup of the salt rub all over the pork (reserve remaining rub for another use; it will keep for a month in the fridge). Cover tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
- Light the grill for high-heat indirect cooking, piling charcoal on one side of the grill and leaving other side unlighted. (For gas grills, turn on the heat on one side of the grill only.) Spread a piece of foil or place a disposable metal roasting pan underneath grill on the unlighted side to catch any drips. Place pork on the grill over the foil. Cover grill and cook, turning every half hour until meat reaches 140 degrees, from 1 hour to 90 minutes. Transfer to a cutting board and let rest 10 minutes before carving.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 530 milligrams, Sugar 20 grams, TransFat 0 grams
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5/5 (3)Total Time 48 minsCategory DinnerCalories 228 per serving
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