Grilled Pork And Apricots Food

GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA

Steps:

• For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
• For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
• Prepare a grill for medium-high heat.
• The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!

GRILLED PORK TENDERLOIN WITH APRICOT GLAZE

Steps:

• For the BBQ rub, stir all the ingredients together. Set aside a teaspoon of this for the glaze.
• Preheat a grill on medium. Rub the two pork tenderloins with the BBQ rub and grill until they reach an internal temperature of 165 F, turning the pork occasionally, about 25 minutes. While the pork is grilling, prepare the glaze.
• Heat the jam, rice vinegar, garlic and reserved rub over medium heat, whisking until evenly blended. During the last 10 minutes of grilling, baste the pork generously with the glaze. Any remaining glaze can be returned to a simmer and then used as a sauce.
• To serve, let the pork rest for 10 minutes before slicing and serving.

GRILLED PORK AND APRICOTS

Steps:

• Heat greased grill to medium heat.
• Mix first 4 ingredients until blended. Reserve 1/4 cup jam mixture for later use.
• Pat meat dry with paper towels; brush evenly with remaining jam mixture.
• Grill meat 10 min. on each side or until done (145ºF). Remove from grill. Let stand 4 min. Meanwhile, grill apricots 2 min. on each side or until heated through.
• Cut meat across the grain into thin slices. Toss apricots with reserved jam mixture; spoon over meat.

PORK TENDERLOIN WITH APRICOT MUSTARD

Steps:

• Preheat broiler and line rack of a broiler pan with foil.
• Whisk together mustard and jam in a small bowl. Whisk together 1/3 cup mustard mixture with garlic in a large bowl.
• Pat pork dry, then sprinkle all over with teaspoon salt and 1/4 teaspoon pepper. Coat pork with 2 tablespoons mustard-garlic mixture, then arrange without crowding on broiler pan.
• Toss apricots and remaining 1/4 teaspoon each salt and pepper with remaining mustard-garlic mixture. Arrange apricots in 1 layer around pork (including space between tenderloins) and broil 5 to 6 inches from heat, turning pork over once, until thermometer inserted diagonally into center of each tenderloin registers 145°F and apricots are softened, about 15 minutes. Transfer pork to a cutting board (leave apricots on pan) and let stand 5 minutes.
• Cut pork crosswise into 1/2-inch-thick slices and transfer to a platter. Spoon apricots over pork and serve remaining mustard-jam mixture on the side (sweeten with additional jam if desired).

HONEY APRICOT PORK CHOPS

Steps:

• Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
• Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.

GRILLED APRICOTS & PORK CHOPS

Steps:

• In a shallow baking dish, season the pork chops with salt and pepper. Add the olive oil and sage, and mix to coat. Set aside.
• Grill the pork chops with 1-2 sage leaves pressed to each side. After you flip the chops, dip the halved apricots in the leftover olive oil marinade and grill them for 2 minutes on each side until they are just warmed through and have nice grill marks. Be careful to not overheat the apricots or they'll turn to mush.
• Enjoy! We like to eat this with a simple basmati rice.

PORK WITH SPICED APRICOTS

Steps:

• Heat the grill to medium and put the pork steaks on to a large baking tray lined with foil to catch the juices. Brush with a little oil and season to taste. Arrange the apricots around the pork, cut side up. Dot the apricots with the butter, then sprinkle with the chilli and sugar.
• Grill for 15 mins, turning the pork over half way through, until cooked and golden and the apricots are soft and sticky, but still holding their shape. Serve the apricots alongside the pork, drizzled with any sticky juices - great with vegetables and mash.

HONEY-GLAZED PORK TENDERLOIN WITH GRILLED APRICOTS

Steps:

• Using a mortar and pestle, coarsely crush coriander seeds and peppercorns. Place in a small dry saucepan and toast over medium heat, shaking pan occasionally, until fragrant and lightly browned, 1 to 2 minutes. Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes, then strain through a fine-mesh sieve into a small bowl (discard solids).
• Heat grill to high, with an indirect-heat zone. Season pork with 1/2 teaspoon salt and pepper; brush with oil. Lightly brush grates with oil. Grill pork until browned, about 3 minutes per side. Move to indirect heat and cook, covered, until a thermometer inserted into thickest part registers 138 degrees to 145 degrees for medium, 10 to 12 minutes more. Remove from grill and spoon 2 to 3 tablespoons glaze on top. Let stand 10 minutes.
• Meanwhile, season scallions with salt and brush with oil; grill until lightly charred and tender, about 3 minutes. Generously brush apricots with oil; grill, cut-sides down, until marks appear and fruit can be turned without sticking, about 3 minutes. Turn and cook until flesh is tender when pressed, about 2 minutes more. Slice pork and arrange on platter with scallions and apricots. Drizzle remaining glaze over apricots, scallions, and pork.