Sheilas Grilled Pork Tenderloin Recipes

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.

Steps:

• In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Steps:

• Heat oven to 350 degrees.
• Trim most of fat from chops.
• Heat some of this fat in a large heavy skillet that can be put in the oven (or cover black handles with foil).
• Discard pieces of fat when pan is well greased.
• Note: This recipe is so old it is pre-Pam days, so suit yourself as to which method of greasing the pan you use.
• Add chops to pan and brown well on both sides, lifting them out as they brown.
• Add onion to pan and cook gently 3-5 minute.
• Combine remaining ingredients and add to onions, stirring to blend.
• Return chops to pan and spoon some sauce over each.
• Bake uncovered app.
• 1 1/2 hours or until chops are tender.