Grilled Spice Rubbed Pork With Tomato Garlic Sauce Food

GRILLED PORK TENDERLOIN WITH ITALIAN RUB

Steps:

• Preheat grill for indirect cooking.
• Finely chop together rosemary and other spices.
• Rub into surface of pork tenderloins.
• Place tenderloins on grill over medium indirect heat.
• Grill for 25-35 minutes or until internal temperature of the meat reaches 155 degrees.
• Let the tenderloins rest for about 5 minutes; slice and serve!

SLOW GRILLED ANCHO RUBBED PORK

Steps:

• For the spice rub: Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in spice grinder and pulse to a powder. Add the remaining ingredients and buzz again to combine. (Reserve some to sprinkle on the corn.)
• For the pork: Rub the spice mix into the pork and set aside for 1 hour while you prepare the grill. (You can marinate the pork longer under refrigeration, just make sure to bring it to room temperature before cooking it.) Light the coals in a barbecue grill with a cover. When the coals are hot, push them to 1 side of the grill. Rub the pork with some olive oil and season it liberally with salt. Put the pork on the grill away from the coals and place a drip pan underneath the meat. Close the cover and cook, maintaining a medium low temperature, for about 4 to 6 hours, or until the meat shreds easily. Turn the meat occasionally and baste with the drippings.
• For the drizzling sauce: Combine all ingredients in a blender and puree until smooth; taste and season with salt and pepper. Drizzle over the shredded pork.

GRILLED SPICE-RUBBED PORK WITH TOMATO GARLIC SAUCE

Steps:

• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds Medium-hot: 3 to 4 seconds Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
• Meanwhile, whisk together 1 tablespoon oil, 1/4 teaspoon cayenne, and 1/2 teaspoon each of cumin, cinnamon, and salt in a large shallow bowl. Pat pork dry and add to spiced oil in bowl, turning to coat.
• Grill tenderloins on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until thermometer inserted diagonally 2 inches into thickest end of meat registers 150°F, 16 to 18 minutes. Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing. (Internal temperature will rise to 160°F while pork stands.)
• Cook garlic in remaining 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add tomatoes with their juices, remaining 1/8 teaspoon cayenne, and remaining 1/4 teaspoon each of cumin, cinnamon, and salt, then briskly simmer until sauce is slightly thickened, about 10 minutes. Slice pork and serve with sauce.

SPICE-RUBBED GRILL PORK CHOPS

Steps:

• Heat a grill to medium-high heat and brush the grill grates with olive oil.
• Whisk together 1 1/2 teaspoons salt, 1 teaspoon pepper, cumin and allspice in a small bowl. Sprinkle the pork chops with the rub. Grill the pork chops on each side 6 to 7 minutes, for a total of 12 to 14 minutes. Remove the chops to a plate and tent with foil.
• In a small saucepan, melt the butter. Once the butter starts to foam, add the shallot and saute until tender. Add the flour and stir until pasty. Stir in the pomegranate juice, beef stock, red wine vinegar and raspberry preserves. Bring to a simmer while stirring. The sauce will thicken when it begins to simmer. Taste and then season with salt and pepper.
• Serve the pork chops over the rice with sauce ladled over top. Garnish with fresh pomegranate seeds.

SPICE-RUBBED PORK SKEWERS WITH TOMATOES

Steps:

• Prepare grill.
• Combine first 7 ingredients.
• Cut pork in half crosswise; cut each half into 8 lengthwise strips.
• Combine pork strips and chile paste in a shallow dish; toss to coat. Sprinkle brown sugar mixture evenly over pork; toss to coat.
• Let pork stand 10 minutes.
• Thread 1 pork strip and 1 tomato onto each of 16 (10-inch) wooden skewers.
• Place skewers on a grill rack coated with cooking spray.
• Grill 3 minutes on each side or until desired degree of doneness.
• Combine soy sauce and oil; drizzle over pork.

SPICE-RUBBED GRILLED PORK CHOPS

Steps:

• At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.
• Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
• Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.
• Spray the chops with oil and transfer them to the grill. Grill for 18 to 20 minutes total. Turn onto each side twice, rotating the chops a half turn each time to get criss-cross grill marks. The chops are done when just a hint of pink remains at the center. Serve hot.

GRILLED SPICE RUBBED PORK TENDERLOIN

Steps:

• Heat one side of gas grill only to medium hot.
• Combine all seasonings and stir.
• Spread spice rub evenly over tenderloins.
• Place pork loins on the cool side of the grill.
• Cover and cook for 30 minutes or until meat reaches an internal temperature of 155°.

GRILLED GARLIC PORK TENDERLOIN

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.