Easy Grilled Pork Loin With Sugar And Spice Rub And Grilled Peaches Food

EASY GRILLED PORK LOIN WITH SUGAR AND SPICE RUB AND GRILLED PEACHES

Steps:

• Using an outdoor grill, heat it to medium heat. While grill is heating, mix together your rub. In a small bowl, mix together the sugar, chili powder, cumin, salt, pepper and oil. Stir until everything is wet and it becomes a paste. Pat dry the pork loin with paper towels. On a pan, cover the pork with the rub on all sides. Prepare peaches by slicing in half and removing the pit.
• Before putting the pork down on the hot grill, add a little oil or non-stick grilling spray to the grill grates. Grill the pork loin, on each side for approximately 10 minutes, or until internal temp of the pork reaches 145 degrees. (FYI - this is a new recommendation for pork, versus the old school 160.) Slightly pink is okay. The peaches only need 10 minutes to cook on the grill, so hold off putting them on until you flip the pork loin for its second side. Place peaches cut side down on the grill and remove after 10 minutes.
• After the pork is done grilling, let it rest for 3-5 minutes to seal in the juices before cutting. Serve with the grilled peaches.

GRILLED PORK TENDERLOIN WITH SPICY PEACH GLAZE

Steps:

• Heat the grill to medium hot.
• In a medium mixing bowl, combine the preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt and black pepper, and mix well to combine.
• Sprinkle the tenderloins with additional salt and pepper and place on the grill. Cook about 10 minutes on each side before brushing the upturned side with the glaze. Continue cooking for another 10 to 12 minutes, turning every 3 to 5 minutes and brushing each upturned side with glaze every time, until the meat is cooked through. Move the pork to a cooler part of the grill if it starts to get too dark before it is cooked through.
• Place the peach halves on the grill, cut-side down, and grill 2 minutes. Turn, and brush the tops with the glaze. Grill 3 ro 5 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked pork and peaches to a serving plate & serve immediately.

5-INGREDIENT GRILLED PORK TENDERLOIN WITH PEACHES

Steps:

• Combine the ginger, 2 tablespoons vinegar and 1 tablespoon high-heat cooking oil, like canola, in a large resealable plastic bag. Sprinkle the pork with freshly ground black pepper and seal in the bag, squeezing out as much air as possible. Refrigerate at least 4 hours, or preferably overnight.
• When ready to cook, move the pork to the counter to bring it to room temperature. Preheat the grill for cooking over medium heat (350 to 400 degrees F).
• Cut the peaches in half crosswise around the pit (not through the stem) for easier release. Twist the halves in opposite directions to release the flesh from the pit. Twist the pit out of the peach, cutting tightly around the pit with a paring knife, if necessary. Drizzle the peaches cut-side up with the remaining 2 teaspoons vinegar.
• Drain off the marinade and sprinkle the pork with 1/4 teaspoon salt. Rub the grill grates lightly with oil and grill the pork until it has nice grill marks and releases easily from the grill, about 8 minutes.
• Turn the pork and cook another 5 minutes. Once more, turn to another side and cook an additional 5 minutes. Remove the pork and cover it loosely with foil. Allow to rest 5 to 10 minutes to let the juices redistribute.
• Meanwhile, place the peaches on the grill cut-sides down and cook until they have nice grill marks, release easily from the grill and are softened, 8 to 10 minutes.
• Sprinkle the pork and peaches with basil and additional salt and pepper to taste. Slice and serve.

QUICK BRINED PORK CHOPS, GRILLED WITH INDIAN SPICE RUB

Steps:

• Grind fennel in a spice grinder.
• Mix all ingredients in a bowl except sugar.
• Place in a cold sauté pan.
• Turn heat to medium and heat/toast spices just until fragrant.
• DO NOT BURN.
• Remove from pan allow to cool to room temperature and add the sugar.
• Set aside.
• (can be made in advance and stored, tightly covered) Dissolve salt and sugar in COLD water.
• Pour into a two gallon zip lock type bag and add the chops.
• (Or divide evenly between smaller bags) Squeeze out as much air as possible before sealing.
• Refrigerate for about an hour, turning occasionally.
• Remove chops from brine and pat dry with paper towels.
• Coat with spice mixture and massage into the meat.
• Allow to sit with rub while preparing the grill.
• Prepare Grill to very hot.
• (Gas grill pre-heat 10-15 minutes) if using a gas grill turn off one burner, if using charcoal, move coals to one side of the grill.
• Place chops on the very hot side of the grill, cover and cook until browned on each side (approx 3-4 min per side) then move over to the cooler side of the grill to continue cooking.
• Turning once until internal temperature reaches 135 degrees (approx 7-9 minutes longer) remove from heat and allow to rest at least 5 minutes.
• (Internal temp will rise to about 145 degrees) Serve.