GRILLED STUFFED PORK LOIN
While this would work fine in an oven, I prefer grilled or smoked pork loin. It's a relatively fast cook and flavorful meal especially stuffed with Swiss cheese and fresh spinach.
Provided by Red_Apple_Guy
Categories Pork
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- make the rub by roasting the corriander in a hot skillet for about 3 minutes or until you can smell the corriander. Grind this and the oregano with a mortar and pestle or spice grinder. Add all other rub ingredients and mix well.
- Rinse and dry the pork loin.
- Using a sharp, long knife cut 1/2 inch above the cutting surface as you roll the loin out. You should have a continuous slab of meat once complete.
- Apply a little rub to the surface.
- layer the spinach over the surface.
- add the cheese.
- roll the pork loin and tie with butcher twine.
- Sprinkle the rub over the outside surface and rub it inches.
- Place it on a grill so that it cooks indirectly and is not directly over the coals. If using propane, cook over the burners not lighted.
- If desired, add smoke wood, chips or a foil packet with wood chips.
- Cook until internal temperature of the meat is 160°F.
- Let the roast rest 15 minutes or so before slicing.
Nutrition Facts : Calories 406.8, Fat 26.7, SaturatedFat 10.8, Cholesterol 108.1, Sodium 884.4, Carbohydrate 4.5, Fiber 0.6, Sugar 2.6, Protein 35.7
GRILLED STUFFED PORK LOIN
This is a delicious grilled treat!
Provided by Lynn Socko
Categories Pork
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. First char peppers. I cooked mine on the grill. Remove charred skin and dice. Crumble cheese.
- 2. I started slicing my loin and rolling it till I had a flat surface. I pounded down any area's that were thicker than others. Place deli ham on top of pork.
- 3. Place Cotija cheese and diced peppers on top.
- 4. Start rolling from one end to make a log. Secure ends shut with toothpicks.
- 5. Lay bacon out on flat surface barely overlapping each other. Lay loin on top of bacon. Pull bacon up and over loin. Using butchers string tie loin up to help hold shape and secure bacon in place.
- 6. Sear top and bottom over coals or direct heat source on grill. Now move to other side of grill with no direct heat. Cook approx. 1 hr at 350°.
FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES
Provided by Ian Knauer
Categories Roast Sauté Quick & Easy Dinner Pork Tenderloin Fennel Winter Healthy Candy Thermometer Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F with rack in middle.
- Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
- Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
- Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
- Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
- Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
- Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g
GRILLED STUFFED PORK TENDERLOIN
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet.
- Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper.
- Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice.
- Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork.
LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
- Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
- Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.
GRILLED STUFFED PORK TENDERLOIN
We serve this stuffed tenderloin with a salad and a glass of wine. It's very good and so easy you won't believe it. -Bobbie Carr of Lake Oswego, Oregon
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. In a large resealable plastic bag, combine the wine or broth, brown sugar, ketchup, soy sauce, garlic, curry, ginger and pepper; add pork. Seal bag and turn to coat; refrigerate for 2-3 hours. , In a small saucepan, bring water and butter to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Cool., Drain and discard marinade. Open tenderloins so they lie flat; spread stuffing down the center of each. Close tenderloins; tie at 1-1/2-in. intervals with kitchen string., Prepare grill for indirect heat. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 296 calories, Fat 9g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 678mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
HONEY-GRILLED PORK LOIN
I wanted something different for a cookout. This is so good, if you're having company, you'd better fix two. It's butterflied, so it increases marinated flavor and shortens grilling time. Everyone I fixed this for has asked for the recipe. I marinate in the morning to have ready for dinner.
Provided by Melaine
Categories Pork
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat, butterfly roast by cutting lengthwise to 1/2 inch of other side.
- Place in dish or large zip-loc.
- Combine soy sauce, ginger, and garlic, pour over roast.
- Refrigerate 3 hours or more.
- turning occasionally.
- Remove roast, discard marinade.
- Combine brown sugar, honey and sesame oil in a saucepan.
- Cook over low heat until sugar dissolves.
- Coat grill rack with cooking spray.
- Place roast over medium hot coals (350-400°F).
- Brush with mixture.
- Cook 20-25 minutes or until meat thermometer reaches 160°F.
- Baste frequently.
Nutrition Facts : Calories 260.5, Fat 11.2, SaturatedFat 2.1, Cholesterol 72.6, Sodium 949.3, Carbohydrate 13.5, Fiber 0.2, Sugar 12.5, Protein 26
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
GREEK-MARINATED PORK TENDERLOIN WITH TZATZIKI
Number Of Ingredients 26
Steps:
- For the pork marinade, place the vinegar, lemon juice, olive oil, garlic, oregano, salt, and pepper into a gallon sized ziploc bag. Close the bag and use hands to mix the marinade together in the bag. Add the pork and marinate for up to 4 hours. Allow pork to sit at room temperature for 30 minutes before grilling.
- For the tzatziki, place the diced cucumber in a food processor and pulse until finely chopped. In a mixing bowl, mix together the cucumber, yogurt, olive oil, lemon juice, and dill. Season with kosher salt and pepper to taste. Transfer to a serving bowl and refrigerate for at least an hour before serving.
- For the tomato and artichoke salad, gently combine the tomatoes, artichokes, feta, olives, onion, garlic, oregano, and dill in a mixing bowl. Season with kosher salt and pepper to taste. Let stand at room temperature for at least an hour before serving.
- Grill the pork on medium heat for 20-30 minutes, rotating the pork every ten minutes or so. Allow the pork to rest for 10 minutes before cutting into 1/2 inch-thick slices.
- To serve, place a few slices of pork in the middle of the pita and add some of the tomato and artichoke salad and tzatziki sauce on top. Fold up pita and enjoy!
GRILLED PORK LOIN
Grilled Pork Loin is a classic Sunday dinner. It has a traditional, comforting flavor that combines beautifully with just the right amount of smokiness. Feed your family or feed a crowd, it'll be an instant favorite.
Provided by Susie Bulloch (heygrillhey.com)
Categories Main Dish
Time 2h
Number Of Ingredients 3
Steps:
- Heat the grill. Preheat your grill to 350 degrees F for 2-zone cooking (one indirect side of heat, one direct heat side).
- Prep the roast. Trim any excess silverskin. You can leave a small fat cap on the top of the roast. Drizzle the roast with olive oil and season with chicken seasoning.
- Grill the pork loin. Place the seasoned pork loin directly on the grill grates over indirect heat. Cook the roast for 1 hour to 1 hour 30 minutes or until the pork reaches an internal temperature of 145 degrees F.
- Rest, slice, and serve. Remove the pork from the grill and allow to rest for 15 minutes. Slice into 1/4 inch slices and serve.
Nutrition Facts : Calories 305 kcal, Protein 51 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 111 mg, ServingSize 1 serving
HERB-STUFFED PORK LOIN
I serve this pork roast often when I'm entertaining company. It's especially good with garden-fresh herbs, but dried work nicely as well. It makes a stunning presentation. -Michele Montgomery, Lethbridge, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Starting about a third in from 1 side, make a lengthwise slit down the roast to within 1/2 in. of the bottom. Turn roast over and make another lengthwise slit, starting about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness; remove plastic wrap., Combine mustard and garlic; rub two-thirds of the mixture over roast. Combine the chives, sage, thyme, rosemary, 3/4 teaspoon pepper and 1/2 teaspoon salt. Sprinkle two-thirds of the herb mixture over roast. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string. Rub oil over roast; sprinkle with remaining salt and pepper., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat using a drip pan. Place roast over drip pan and grill, covered, over indirect medium heat or bake, uncovered, at 350° for 1 hour. , Brush remaining mustard mixture over roast; sprinkle with remaining herb mixture. Grill or bake until a thermometer reads 160°, 20-25 minutes longer. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 199 calories, Fat 10g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 372mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein.
GRILLED PORK LOIN STUFFED WITH CHARD, FENNEL, AND OLIVES
Steps:
- Prepare a hot fire (450°F) in a wood-fired grill.
- To make the brine, dissolve the salt and sugar in the water. Add the pork loin to the brine and refrigerate for 2 to 3 hours. Rinse the pork loin, pat dry with paper towels, and allow to come to room temperature.
- To make the stuffing, blanch the chard leaves in salted water for 1 minute, then immediately place in a bowl of ice water. Drain and dry the leaves on paper towels. Heat the 1/4 cup olive oil in a sauté pan over medium heat and add the green garlic. Cook until soft, about 5 minutes, then add the fennel bulb and cook until the fennel is soft, about 7 minutes. Add the olives and wine. Cook until the wine is almost evaporated. Add the orange zest, parsley, fennel seed, and salt and pepper to taste. Set aside.
- Unroll the pork and trim off any fat. Slice the pork into thirds lengthwise, cutting to about 1/2 inch from all the way through. Open and lay the pork flat. Place plastic wrap over the pork and, using a flat meat pounder or small skillet, flatten to any even thickness of about 1/2 inch. Season lightly with salt and pepper. Lay the blanched chard leaves over the pork to create a lining. Spread the fennel stuffing mixture over the chard to within 1/2 inch of the edges. Roll the pork up jelly-roll style, starting with one long side, and secure every 2 inches with kitchen string.
- Lightly brush with olive oil and season well with salt and pepper. Place the pork on the grill and rotate until all sides are golden and lightly crisp, about 10 minutes. Move the roast to the side of the grill, away from direct heat. Cover and cook, turning the meat every 5 minutes or so, for 20 minutes, or until the roast is evenly golden and an instant-read thermometer inserted into the meat (not the stuffing) registers 145°F. Transfer the meat to a carving board, tent loosely with aluminum foil, and let rest for 15 minutes. Remove the strings and cut the meat into 1/2-inch-thick rounds. Serve topped with the walnut sauce.
- Toasted Walnut Sauce
- Soak the bread in enough milk to cover. Add the mixture to a food processor along with the walnuts, garlic, and thyme. Pulse into a paste. Add salt and white pepper to taste. With the machine running, add the olive oil. Add milk as necessary to achieve a sauce-like consistency. Add red pepper flakes to taste. Use now, or cover and refrigerate for up to 1 week.
More about "grilled pork loin stuffed with chard fennel and olives food"
BEST GRILLED PORK TENDERLOIN RECIPE - HOW TO MAKE ... - DELISH
From delish.com
10 BEST PORK LOIN STUFFED WITH STUFFING RECIPES | YUMMLY
From yummly.com
GRILLED PORK TENDERLOIN WITH MARINATED CUCUMBER-FENNEL ...
From freshfoodbites.com
Estimated Reading Time 5 mins
- In a small bowl whisk together vinegar, oil, mustard, salt, and pepper. Pour half the vinegar mixture into a large bowl for the salad. Pour remaining vinegar mixture into a medium bowl for the pork.
- Add rosemary and fennel seeds to the vinegar mixture in the medium bowl for the pork. Using a thin, sharp knife, remove the thin silver skin membrane from the pork tenderloin. If the tenderloin is very thin on one end, fold the end over onto itself and use a short length of kitchen string to tie around the end to keep it folded over.
- Add pork to the marinade that has the rosemary added. Turn pork to fully coat with the marinade. Cover; marinate pork in the refrigerator for 1 to 2 hours.
- Meanwhile, cut tops off the fennel bulb. Cut a thin slice off the base of the bulb. Cut bulb in half; cut out the core and discard. Cut remaining bulb into very thin slices. Add to the large bowl with other half of the vinegar mixture. Add cucumber and onion. Toss vegetables until well coated with the vinegar mixture. Cover; chill up to 3 hours, stirring once or twice.
STUFFED PORK LOIN FOR GRILLING - THE SPRUCE EATS
From thespruceeats.com
Author Derrick RichesEstimated Reading Time 4 mins
CHEESY GRILLED PORK LOIN WITH ROASTED VEGGIES
From growingupgabel.com
Estimated Reading Time 5 minsCalories 119 per serving
OVEN BAKED PORK TENDERLOIN WITH FENNEL RECIPE - MAGIC SKILLET
From magicskillet.com
Cuisine AmericanCategory DinnerServings 4Total Time 1 hr 10 mins
GRILLED PORK STEAKS WITH FENNEL RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 6-8Estimated Reading Time 8 minsCategory GRILL, MAINS, FAST, EASYTotal Time 20 mins
FENNEL-AND-PROSCIUTTO-STUFFED PORK LOIN ROAST - CHOWHOUND
From chowhound.com
5/5 (9)Category Main DishServings 6Total Time 3 hrs
GRILLED HERB-FENNEL PORK LOIN RECIPE - EATINGWELL
From eatingwell.com
3/5 (1)Total Time 2 hrs 30 minsCategory Healthy Pork Loin RecipesCalories 350 per serving
GRILLED PORK LOIN STUFFED WITH CHARD FENNEL AND OLIVES RECIPES
From tfrecipes.com
WILSON FARM RECIPES : ROASTED PORK TENDERLOIN WITH RHUBARB ...
From wilsonfarm.com
GRILLED, STUFFED PORK TENDERLOIN RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED PORK LOIN STUFFED WITH CHARD, FENNEL, AND OLIVES ...
From eatyourbooks.com
PORK TENDERLOIN STUFFED WITH GOAT CHEESE AND CHARD ...
From pinterest.com
GRILLED STUFFED PORK TENDERLOIN RECIPE - CHEF DENNIS
From askchefdennis.com
CHARD PESTO STUFFED PORK LOIN | PORK LOIN, PORK, CHARD
From pinterest.com
BBQ & GRILLED PORK TENDERLOIN RECIPES | ALLRECIPES
From allrecipes.com
FFWD: CHARD-STUFFED PORK LOIN ~ SPICED SQUASH, FENNEL, AND ...
From cookingluciacara.blogspot.com
TRAEGER SMOKED STUFFED PORK TENDERLOIN - A LICENSE TO GRILL
From alicensetogrill.com
GRILLED PORK TENDERLOIN WITH FENNEL AND BELL PEPPERS | RICARDO
From justapinch.com
GRILLED MUSHROOM-STUFFED PORK LOIN | CANADIAN LIVING
From canadianliving.com
MAIN COURSES | CATEGORIES | RECIPES | OUR STORY ...
From pedroncelli.com
PROVENçAL PORK STEW WITH OLIVES AND FENNEL RECIPE | MYRECIPES
From myrecipes.com
PORK CHOPS, FENNEL AND OLIVES RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED PORK TENDERLOIN WITH FENNEL AND BELL PEPPERS
From ricardocuisine.com
MAIN DISHES - - WHOLESOME RECIPES MADE FOR SHARING
From gatheranddine.com
STUFFED PORK TENDERLOIN RECIPE - HOW TO COOK PORK ...
From youtube.com
GRILLED PORK LOIN - FOX VALLEY FOODIE
From foxvalleyfoodie.com
HERB AND HONEY GRILLED PORK LOIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
GRILLED PORK TENDERLOIN STUFFED W/ SWISS CHARD AND ...
From fooddiez.com
GRILLED PORK LOIN STUFFED WITH CHARD, FENNEL, AND OLIVES ...
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love