BBQ PORK TENDERLOIN & VEGETABLE RICE
Here's another HEALTHY LIVING recipe the whole family will like: BBQ-sauced pork tenderloin on a bed of brown rice, red peppers and fresh corn.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat greased grill to medium-high heat.
- Grill meat, corn and peppers 12 to 15 min. or until meat is done (160ºF) and vegetables are crisp-tender, turning occasionally and brushing with 1/4 cup barbecue sauce the last 5 min.
- Remove meat from grill; tent with foil. Cut corn kernels from cobs; coarsely chop peppers. Combine corn, peppers and rice.
- Spoon remaining sauce over meat. Serve with rice mixture.
Nutrition Facts : Calories 370, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 29 g
GRILLED PORK TENDERLOIN WITH BLACK RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high. Cook the rice as the label directs; set aside. Meanwhile, brush the red onion and pork with 1 tablespoon vegetable oil; season with salt and pepper. Mix the plum sauce, 1 tablespoon vinegar, 1 teaspoon chili sesame oil and the ginger in a small bowl; remove half the sauce to a separate bowl and set aside.
- Oil the grill grates. Grill the red onion and pork, covered and turning occasionally, until the onion is tender, about 10 minutes; remove the onion to a plate. Brush the pork with the plum sauce mixture and continue grilling, covered, until a thermometer inserted into the middle registers 140 degrees F to 145 degrees F, 5 to 10 more minutes. Let rest 5 minutes, then slice.
- Meanwhile, put the bok choy in a large microwave-safe bowl, cover and microwave until crisp-tender, 2 to 4 minutes. Drain and toss with the remaining 1 tablespoon vegetable oil; season with salt and pepper. Grill, turning, until charred, 2 to 3 minutes. Roughly chop the bok choy and onion.
- Fluff the rice; divide among plates. Top with the vegetables and serve with the pork. Stir the remaining 1 tablespoon vinegar and 1 teaspoon chili sesame oil into the reserved sauce. Spoon over the meat and vegetables; top with sliced scallions.
Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 449 milligrams, Carbohydrate 56 grams, Fiber 4 grams, Protein 28 grams, Sugar 3 grams
BBQ PORK FRIED RICE
Provided by Guy Fieri
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
- Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
- Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
- Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
- Garnish with green onions and sesame seeds. Serve immediately.
GRILLED PORK TENDERLOIN & VEGGIES
There's flavor in every bite of this fun supper. Marinate overnight and enjoy easy prep the next day. -Marie Parker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first nine ingredients until blended. Pour 1/2 cup marinade into a large bowl. Add tenderloins; turn to coat. Cover and refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding its marinade. Grill tenderloins, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning and basting occasionally with 1/4 cup of the reserved marinade during the last 10 minutes of grilling. Let stand 5 minutes before slicing., Toss carrots and zucchini with remaining reserved marinade. Grill, covered, over medium heat 4-6 minutes on each side or until crisp-tender. Serve pork with vegetables.
Nutrition Facts : Calories 446 calories, Fat 21 g fat (4 g saturated fat), Cholesterol 126 mg cholesterol, Sodium 465 mg sodium, Carbohydrate 17 g carbohydrate (9 g sugars, Fiber 4 g fiber), Protein 47g protein.
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- Bring chicken broth to a boil in a large saucepan over HIGH heat. Add rice, reduce heat to LOW, cover and cook for 15 minutes or until broth has been absorbed and rice is tender. Remove from heat.
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