Citrus And Rosemary Grilled Pork Food

CITRUS AND ROSEMARY GRILLED PORK

Steps:

• Combine first 5 ingredients in a bowl with whisk or fork.
• Pat chops dry with paper towels and rub with seasoning. Turn 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.
• Serve chops with Sun-dried Tomatoes and Potatoes and Orange and Oregano Salad.
• Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.
• During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.
• Yield: 4 servings Preparation time: 10 minutes Cooking time: 10 minutes
• Remove skin and pith from oranges. Slice oranges in 1/4-inch thick disks. Arrange orange slices on a serving plate and sprinkle with the oregano, onions, and dress with the extra-virgin olive oil, red wine vinegar, salt, and pepper. Serve.
• Yield: 4 servings Preparation time: 5 to 8 minutes

CITRUS AND ROSEMARY GRILLED PORK CHOPS

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!

GRILLED PORK TENDERLOIN WITH ROSEMARY

Steps:

• Preheat a grill pan over medium heat. Sprinkle the pork with the olive oil and some salt and pepper, and then grill for 7 to 10 minutes on each side. In a small pot, add the apple cider, maple syrup, vinegar and rosemary. Simmer over low heat until the mixture thickens, about 20 minutes. Remove the pork from the grill and rest it for 10 minutes before slicing. Serve with the apple cider sauce.

GRILLED ROSEMARY GARLIC PORK CHOPS

Steps:

• Combine all ingredients for marinade in a shallow pan.
• Add chops and toss well with mixture to coat evenly.
• Let marinate refrigerated for 4 hours, then return to room temperature before grilling.
• Grill over medium high heat for about 20 minutes.

BARBECUED PORK CHOPS WITH ROSEMARY LEMON MARINADE

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.

GRILLED ROSEMARY CHOPS

Steps:

• Place one sprig rosemary on each chop and then wrap each chop with a slice of bacon. (If making ahead of time be sure to wrap and refrigerate).
• Sear over High heat for 1-2 minutes on each side.
• Lower heat to Medium and cook 5 minutes more per each side.
• Let rest 10 minutes before serving.

GRILLED DIJON PORK CHOPS WITH LEMON & ROSEMARY

Steps:

• Mix all ingredients except chops until blended. Reserve half; brush remaining onto chops.
• Grill 10 to 14 min. or until chops are done (145ºF), turning after 6 min. and brushing with remaining mustard mixture.
• Remove chops from grill. Let stand 3 min. before serving.

GRILLED ROSEMARY PORK CHOPS

Steps:

• Mix oil, vinegar, garlic, rosemary, salt, & pepper, and brush on chops. Refrigerate at least 30 minutes or as long as overnight.
• Preheat grill (I just use my little on-the-counter fake George Foreman grill).
• Grill 5-8 minutes on each side, depending on thickness. Let rest 1-2 minutes before serving.

LEMON & ROSEMARY PORK WITH CHICKPEA SALAD

Steps:

• Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
• Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
• Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.

LEMON-ROSEMARY GRILLED PORK TENDERLOIN

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.