PORK TENDERLOIN TOWERS ON THE GRILL
These are really not at all difficult, and they look so impressive. If you don't have a bbq grill, just broil them in the oven, but be careful not to get them too close to the flame. You don't want to burn these. From Southern Living, March 1986.
Provided by JenSmith
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Layer 2 slices bacon to form an X.
- Place 1 slice of onion in center of bacon; top with 1 slice tenderloin.
- Sprinkle with salt and pepper. B.
- ring ends of bacon over tenderloin, and secure with a wooden pick.
- Repeat procedure with remaining bacon, onion, and tenderloin.
- Place meat on grill over medium heat, and grill 40 minutes, turning frequently.
- Turn meat wooden pick side up; remove wooden picks.
- Top each with a slice of tomato and cheese, and grill an additional 10 minutes.
Nutrition Facts : Calories 436.5, Fat 32.8, SaturatedFat 13.4, Cholesterol 112.7, Sodium 473.7, Carbohydrate 3.4, Fiber 0.3, Sugar 1.1, Protein 30.4
BEST DAMN GRILLED PORK TENDERLOIN
Mouthwatering, tender, juicy and loaded with amazing flavor, this grilled pork tenderloin is an all-time favorite.
Provided by RecipeTeacher
Number Of Ingredients 10
Steps:
- Combine all dry ingredients in a bowl and mix well.
- Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
- Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
- Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
- Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
- Remove pork from grill and let rest for about 5 minutes before serving.
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
STICKY BBQ-GLAZED PORK TENDERLOIN
This dish is packed with flavor: smoke, sweetness and spice combined with beautifully cooked, silky meat. The contrast is delicious, and using a store-bought barbecue sauce makes it simple and quick to prepare.
Provided by Ree Drummond Bio & Top Recipes
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture.
- Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving.
- Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce.
- Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing.
- Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side.
- Heat a grill pan or grill over medium heat.
- Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalapeños, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine.
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
PORK TENDERLOIN ON THE GRILL
This is the easiest and tastiest pork tenderloin recipe ever! Every time one of our friends is grilling, they call to ask for this simple and delicious marinade.
Provided by TOVARK77
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 8h35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine honey, soy sauce, oyster sauce, brown sugar, garlic, ginger, ketchup, onion powder, cayenne, and cinnamon in a large, strong, zip-top bag. Close the bag and squish to combine. Add pork to marinade and let chill in the refrigerator for at least 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from bag and reserve marinade for basting.
- Cook pork on the preheated grill for 10 minutes, basting with reserved marinade and turning every 3 minutes. Discard excess marinade.
- Continue to grill pork, turning every 3 minutes, until an instant-read thermometer inserted into the centers reads at least 145 degrees F (63 degrees C), about 10 minutes more. Let pork stand for 5 minutes before slicing.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 21.3 g, Cholesterol 48.4 mg, Fat 2.4 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 0.8 g, Sodium 742.4 mg, Sugar 19 g
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