GRILLED PORK TENDERLOIN WITH BROCCOLINI
Mix up your grilling routine with this easy soy-ginger pork tenderloin.
Categories weeknight meals grilled meat
Time 2h40m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Whisk the mirin, soy sauce, vinegar, brown sugar, sesame oil, scallions, ¼ cup vegetable oil and two-thirds of the garlic and ginger in a 9 x 13-inch baking dish. Add the pork and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or overnight.
- Heat a grill or grill pan to medium high. Remove the pork from the marinade, allowing the excess to drip off. Transfer the marinade to a small saucepan, bring to a boil over high heat and boil to reduce slightly, about 5 minutes. Set aside to cool.
- Meanwhile, grill the pork, turning occasionally, until a meat thermometer inserted into the center reaches 145˚, 20 to 30 minutes. Remove to a cutting board and let rest for 10 minutes.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the remaining garlic and ginger and cook until fragrant, about 30 seconds. Add the broccolini along with ¾ cup water and the salt. Cover and steam until the broccolini is bright green and crisp-tender, 5 to 6 minutes.
- Slice the pork and serve with the broccolini and rice. Drizzle the reduced marinade on top.
GRILLED PORK TENDERLOINS
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
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
BARBECUED GRILLED PORK TENDERLOIN
Provided by Food Network
Time 1h5m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- In a shallow nonreactive dish combine the mustard, barbecue sauce and olive oil; season with rosemary, salt and pepper.
- Turn butterflied pieces of tenderloin in the mixture and marinate for 30 minutes at least or for an hour (while marinating, take the time to prepare the side dish)
- Preheat your grill or broiler and broil for 6 to 7 minutes a side only; let tenderloin rest on a cutting board for 10 minutes before cutting it on the bias into thin slices.
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
Make and share this Grilled Pork Tenderloin recipe from Food.com.
Provided by lvlrs_l3urnside
Categories Pork
Time 25m
Yield 3 tenderloins, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1st 4 ingredients in a large zip-top bag.
- Add 1 tsp salt and pork to bag.
- Seal and shake well.
- Marinate in fridge for 2 hours, turning bag occasionally.
- Preheat grill.
- Remove pork from bag and discard marinade.
- Sprinkle pork evenly w/remaining salt.
- Place pork on grill rack for 20 minutes.
- Let stand 10 minutes.
- Cut into thin slices.
- or bake pork at 425 for 20 minutes.
Nutrition Facts : Calories 919, Fat 66.2, SaturatedFat 11.5, Cholesterol 221.1, Sodium 1342.4, Carbohydrate 7.7, Fiber 0.6, Sugar 5.3, Protein 70.9
GRILLED GARLIC PORK TENDERLOIN
A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.
Provided by Rodger
Categories Pork
Time P1DT15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
- Blend.
- Put the pork in a sealable plastic bag and pour the marinade over it.
- Put in the refrigerator for 1-2 days, turning occassionally.
- Let pork stand at room temperature about 30 minutes before cooking.
- Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
- Let stand 5 minutes before slicing.
Nutrition Facts : Calories 445.7, Fat 26.1, SaturatedFat 5.2, Cholesterol 147.6, Sodium 473.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 47.9
EASY GRILLED PORK TENDERLOIN
"We've been making this dish for years and everyone who tastes it requests the recipe," writes Debbie Wigle of Williamson, New York. "We often double it and serve the leftovers on a mixed green salad."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. 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 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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