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
BUTTERFLIED PORK LOIN ON THE GRILL
Provided by Helen Willinsky
Categories Herb Onion Pork Soy Picnic Backyard BBQ Pork Tenderloin Summer
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Trim any excess fat from the pork roast. Butterfly the roast by cutting horizontally through the center almost to the end, then opening the meat up like a book. If in doubt, ask your butcher to butterfly it for you. The meat should lie flat. Place the pork in a shallow dish.
- Combine the remaining ingredients to make a jerk paste. Spread the paste all over the pork loin, cover, and refrigerate for 4 to 6 hours. Let the chilled meat come to room temperature before grilling.
- Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to 350°F. If you are using a charcoal grill, when the coals have burned down, rake them to the side. Set a drip pan in the center of the grill and arrange the coals around it to provide indirect heat. If you're using a gas grill, place the drip pan away from the burner.
- Place the pork on the grill over the pan. Cook for about 2 hours, turning the meat once, or until an instant-read thermometer inserted in the center of the meat registers 155° to 165°F.
- Cut the butterflied pork loin in half lengthwise. Cut into thin slices and serve.
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.
BUTTERFLIED KOREAN PORK TENDERLOIN
Pork tenderloin is lean and juicy when properly cooked but has a fairly mild flavor. Combine it with assertive seasonings like soy, ginger and garlic in a Korean-style marinade, and the results are bold and delicious. Time does not include marinating time.
Provided by Crafty Lady 13
Categories Pork
Time 18m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Make a long cut in center of each tenderloin running the length of the meat, stopping about 1/4 inch from bottom. Spread open; gently flatten with heel of your hand. Place each tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
- Place tenderloin in 13 x 9-inch glass baking dish. Combine all remaining pork ingredients in small bowl; pour over pork, turning to coat. Cover and refrigerate 16 to 24 hours, turning occasionally.
- Heat grill. Remove tenderloin from marinade, shaking off excess; discard marinade. Grill, covered, over medium-high heat or coals 5 to 8 minutes or until pale pink in center, turning once. Remove pork. Cover loosely with foil; let stand 10 minutes.
Nutrition Facts : Calories 279.1, Fat 11.3, SaturatedFat 3.3, Cholesterol 99.8, Sodium 1420, Carbohydrate 9.3, Fiber 0.8, Sugar 5.9, Protein 34.3
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