GRILLED PORK TENDERLOIN
Making juicy, tender pork has never been easier! Grilled Pork Tenderloin turns out perfectly every time all thanks to a simple marinade made with olive oil, balsamic vinegar, garlic and herbs. Whether you're grilling on a summer evening with your family or entertaining friends, this delicious recipe is guaranteed to get rave reviews.
Provided by Donya Mullins
Categories Main Course
Time 33m
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together olive oil, balsamic vinegar, garlic, Italian herb seasoning, dijon mustard, honey salt, and pepper. Place prepared tenderloin in a sealable plastic bag. Pour 1/2 of the marinade over pork, seal bag and place in the refrigerator for 15 minutes or up to 2 hours.
- Heat grill to 400 degrees. Oil the grates or grill pan. Remove the tenderloin from the bag and place it on the grill. Grill the pork for 2-3 minutes per side then turn. Baste with remaining marinade after each turn. Continue to cook until the internal temperature reaches 145 degrees. Remove the tenderloin from the grill and rest for 5-10 minutes.
- Slice the pork tenderloin and serve.
PORK TENDERLOIN WITH ROASTED PEACHES AND CHILI LIME BUTTER
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter.
- For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour.
- Preheat half of a grill to medium-high heat.
- Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes.
- For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter.
- For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together.
- To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad.
PACIFIC RIM TENDERLOIN
If you don't have a large zip lock bag, you can marinate in a shallow pan, but the bag works best. This tastes great! Prep time does not include the marinating time!
Provided by breezermom
Categories Pork
Time 55m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Place tenderloin in a large zip top bag. Combine soy sauce and next 6 ingredients; stir well. Pour over the tenderloin. Seal bag securely. Marinate in the refrigerator for 8 hours, turning occasionally.
- Remove tenderloin from the marinade, discarding marinade. Grill, covered, over medium hot coals (350 to 400 degrees) for 20 to 30 minutes, or until the meat thermometer inserted into the thickest part of the tenderloin registers 160 degrees, turning occasionally.
- Combine 1/4 cup brown sugar and the next 4 ingredients in a small saucepan. Stir well. Bring to a boil.
- Combine the cornstarch and water, stirring until smooth. Stir the cornstarch mixture into the brown sugar mixture, and cook, stirring constantly, until thickened.
- Slice the tenderloin, and place on a serving platter. Sprinkle with the peanuts, and serve with the warm sauce.
Nutrition Facts : Calories 365.9, Fat 9.9, SaturatedFat 2.6, Cholesterol 98.3, Sodium 869.2, Carbohydrate 34.8, Fiber 0.5, Sugar 29.8, Protein 32.9
BOURBON AND HONEY SMOKE-ROASTED PORK TENDERLOIN
A recipe I am posting for the Pacific Islands for ZWT. This sounds delicious and I love grilling recipes. It has common ingredients that are used in recipes for Hawaii.
Provided by diner524
Categories Pork
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
- Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.
- Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165°F If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Nutrition Facts : Calories 732.1, Fat 45.1, SaturatedFat 8, Cholesterol 164.1, Sodium 1191.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10, Protein 53.9
GRILLED PORK TENDERLOIN
Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.
Provided by Alton Brown
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams
GRILLED PORK TENDERLOIN
This perfect grilled pork tenderloin recipe cooks in minutes. A maple mustard marinade infuses the tender pork for juicy, robust flavor!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 2h25m
Number Of Ingredients 9
Steps:
- In a small bowl or liquid measuring cup, whisk together the garlic, apple cider vinegar, mustard, maple syrup, olive oil, salt, and pepper. Pour the marinade in a large, sturdy ziptop bag.
- Cut away the silver skin from the pork tenderloin. Trim away any large pieces of excess fat. Place pork in the bag with marinade and seal it tightly, "squishing" the bag so that the pork is coated on all sides.
- Place the bag in a baking dish or on a plate to catch any drips. Refrigerate to marinate for 2 hours or up to 1 day, turning occasionally. Let stand at room temperature 30 minutes prior to grilling.
- When ready to cook, preheat the grill to medium (about 350 degrees F). Make sure the grates are very clean. Remove the pork from the marinade, shaking off any excess. Discard the marinade and bag. Place the pork on the grill and cover.
- Cook until the pork reaches 135 degrees F on an instant read thermometer, about 12 to 15 minutes.
- Remove the tenderloin to a plate, cover, and let rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts : ServingSize 1 of 4, Calories 544 kcal, Protein 94 g, Fat 16 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 295 mg, UnsaturatedFat 9 g
GRILLED PACIFIC RIM PORK TENDERLOIN
I love pork tenderlions. This came from another web site and is really easy to do on the grill. Cooking time is not including marinading time.
Provided by LAURIE
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a 1-cup glass measuring cup, combine soy sauce, sherry, garlic and ginger.
- root.
- Place tenderloins in a resealable plastic bag; pour soy sauce mixture into.
- bag.
- Seal bag securely; refrigerate at least 30 minutes or up to 4 hours,
- turning bag occasionally.
- Drain marinade into small saucepan. Sprinkle five spice powder on tenderloins. Grill tenderloins, covered over medium.
- coals, turning occasionally, 15 to 20 minutes or until instant read thermometer
- inserted in center of meat registers 160 degrees.
- Tenderloins will be barely.
- pink in center.
- While tenderloins are cooking, add Hoisin sauce to marinade in.
- saucepan.
- Bring to a boil; simmer uncovered until thickened, about 3 minutes.
- Brush mixture evenly over tenderloins during last 5 minutes of grilling, turning once.
- Carve tenderloins crosswise into 1/4-inch thick slices.
Nutrition Facts : Calories 259.2, Fat 8.6, SaturatedFat 2.9, Cholesterol 100.1, Sodium 719.5, Carbohydrate 7, Fiber 0.4, Sugar 3.4, Protein 32.2
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