Grilled Okinawa Salted Pork With Garlic And Herbs Recipes

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GARLIC HERB GRILLED PORK TENDERLOIN



Garlic Herb Grilled Pork Tenderloin image

Grilled pork tenderloin with garlic, thyme and rosemary.

Provided by Party Chef

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h15m

Yield 4

Number Of Ingredients 7

3 pounds pork tenderloin
¼ cup olive oil
3 cloves garlic, chopped
½ teaspoon chopped fresh thyme
½ tablespoon chopped fresh rosemary
1 tablespoon salt
2 tablespoons ground black pepper

Steps:

  • Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
  • Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
  • Preheat an outdoor grill for medium-high heat.
  • Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

Nutrition Facts : Calories 536.2 calories, Carbohydrate 2.9 g, Cholesterol 189.4 mg, Fat 30 g, Fiber 0.9 g, Protein 60.7 g, SaturatedFat 7.8 g, Sodium 1875.2 mg

SWEET AND SALTY GRILLED PORK WITH CITRUS AND HERBS



Sweet and Salty Grilled Pork With Citrus and Herbs image

Typically prepared as a long-cooked stew or braise, pork shoulder is remarkably (and perhaps surprisingly) fantastic when treated like a steak. This means cooked hot and fast so it's charred on the outside and medium-rare on the inside. While a grill is ideal here, it can also be prepared on the stovetop in a very hot cast-iron skillet. The garlicky, salty, sweet marinade also doubles as a dressing to be poured over crunchy leaves of lettuce, fresh herbs and, if you're looking for something more substantial, some sort of rice noodle or plain cooked rice.

Provided by Alison Roman

Categories     dinner, weeknight, meat, main course

Time 45m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds boneless pork shoulder
Kosher salt and black pepper
1/4 cup fish sauce
3 tablespoons light brown sugar
2 tablespoons sambal chile paste (optional)
2 garlic cloves, finely grated
1 lime, halved crosswise, plus 1/2 cup fresh lime juice (from about 4 limes)
1 orange or tangerine, halved crosswise (optional)
Cooked rice noodles or rice, for serving (optional)
1 head Boston lettuce or escarole, torn into large pieces
6 mint sprigs
1/2 bunch cilantro
1 shallot, thinly sliced into rings

Steps:

  • Using a sharp knife, slice pork shoulder crosswise into 1-inch-thick steaks. (Depending on the shape and cut of your shoulder, some pieces may not stay together in a steak shape; this is O.K.) Season pork with salt and pepper and place in a shallow baking dish (a 9-by-13 works best) or resealable plastic bag.
  • Combine fish sauce, light brown sugar, sambal (if using), garlic and 1/2 cup lime juice in a medium bowl, stirring to dissolve the sugar. Pour half of the mixture over the pork and let it sit for about 15 to 20 minutes while you prepare the grill, using tongs to turn pork once or twice to make sure all of it is getting enough attention from the marinade. (There's no need to refrigerate, unless you are working ahead, in which case you should refrigerate until ready to grill.)
  • If you're using a charcoal grill, build the fire so it's screaming hot. This pork is to be cooked hot and fast, so the hotter the better. If you're using a gas grill, heat it on high. Bring a clean baking dish out to the grill for the pork to rest in after cooking.
  • Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides, 2 to 4 minutes per side (this will happen faster on a charcoal grill), moving the pork around as needed to prevent excessive flare-ups, which, depending on how fatty your pork is, will happen with varying severity. Grill the lime and orange, if using, cut-side down, until lightly charred, 1 to 2 minutes.
  • Remove the pork and lime from the grill and let rest a minute or two in that same large baking dish to catch the juices. Drizzle the remaining lime dressing over the sliced pork and let it rest for a few minutes so the juices mix with the dressing.
  • Slice the pork about 1/4 inch thick. Arrange rice noodles or rice, if using, on a large platter and top with lettuce, along with some of the mint, cilantro and shallots. Top with sliced pork and remaining herbs and shallots. Spoon the juices from the bottom of the baking dish over everything, and serve with the grilled citrus for squeezing.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 17 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 11 grams, Sodium 1534 milligrams, Sugar 10 grams

GRILLED PORK CHOPS WITH SCALLIONS, GARLIC & HERBS RECIPE - (3/5)



Grilled Pork Chops with Scallions, Garlic & Herbs Recipe - (3/5) image

Provided by á-33728

Number Of Ingredients 14

8-oz. boneless pork loin chops,
1/2 inches thick
Kosher salt and
coarse black pepper
3 tbsp. EVOO
1 small bunch scallions or
2-3 spring onions, whites
and greens finely chopped
4 cloves garlic, chopped
4 sprigs rosemary, stripped
2 tbsp. fresh thyme leaves
1 lemon, zested, then cut
into wedges
1 tsp. fennel seeds

Steps:

  • Preheat an outdoor grill or indoor grill pan to medium, about 325°. 1. Place the pork chops in a shallow dish; season with salt and pepper and dress with EVOO. On a chopping board, finely chop and combine the scallions (or spring onions), garlic, rosemary, thyme, lemon zest and fennel seeds; slather evenly over the chops. 2. Grill the chops for 12 to 15 minutes, turning occasionally. Let the chops rest, then slice and douse with lemon juice. Serve with corn or broccolini.

GRILLED PORK SHOULDER STEAKS WITH HERB SALAD



Grilled Pork Shoulder Steaks With Herb Salad image

Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Grill/Barbecue     Grill     Meat     Pork     Shallot     Lime Juice     Chile Pepper     Herb     Cilantro     Basil     Marinate     Marinade     Summer     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Dairy Free

Yield 8 servings

Number Of Ingredients 9

4 medium shallots, 2 chopped, 2 thinly sliced
6 garlic cloves
⅓ cup plus 3 Tbsp. fish sauce
⅓ cup plus 3 Tbsp. fresh lime juice
3 Tbsp. light brown sugar, divided
8 (¾"-thick) pork shoulder steaks (3½-4 lb. total)
Kosher salt
2 red or green Thai chiles, thinly sliced
3 cups Thai or sweet basil leaves, cilantro leaves with tender stems, and/or dill

Steps:

  • Blend chopped shallots, garlic, ⅓ cup fish sauce, ⅓ cup lime juice, and 2 Tbsp. brown sugar in a blender until smooth.
  • Season steaks lightly with salt (the fish sauce will also season the steaks). Transfer to a large bowl or a 12x9" baking dish. Pour marinade over and turn steaks with tongs to coat evenly. Let sit at room temperature 1 hour, or cover and chill up to 12 hours, turning once (halfway through if you can).
  • Preheat a grill to high heat. Grill steaks, turning every minute or 2, until lightly charred and crisp and an instant-read thermometer inserted into the thickest part registers 140°F, 7-9 minutes. Transfer steaks to a cutting board and let rest at least 5 minutes before thinly slicing.
  • Meanwhile, mix chiles, remaining 3 Tbsp. fish sauce, remaining 3 Tbsp. lime juice, remaining 1 Tbsp. brown sugar, and 1 Tbsp. water in a large bowl to combine. Add sliced shallots and herbs and toss to coat; season lightly with salt.
  • Arrange sliced meat on a platter and scatter herb salad over.

GRILLED PORK CHOPS WITH FRESH HERBS



Grilled Pork Chops with Fresh Herbs image

A great tasting, easy way to cook pork chops on the grill! You can use about any cut of chop with the same great results.

Provided by Emily_Nowlan

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h40m

Yield 4

Number Of Ingredients 10

4 tablespoons olive oil, or more to taste
4 tablespoons soy sauce
4 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 tablespoon coriander seeds, ground
1 clove garlic, minced
1 lemon, zested
4 (6 ounce) bone-in pork chops (1 inch thick)

Steps:

  • Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove chops from the marinade and gently shake off excess. Discard the remaining marinade.
  • Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 4.2 g, Cholesterol 49 mg, Fat 20 g, Fiber 1.2 g, Protein 20.6 g, SaturatedFat 4 g, Sodium 946.6 mg, Sugar 0.7 g

GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC



Grilled Pork Loin With Herbs, Cumin and Garlic image

Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you'd rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.

Provided by Melissa Clark

Categories     dinner, meat, main course

Time 8h40m

Yield 8 to 10 servings

Number Of Ingredients 13

3 1/2 to 4 pounds boneless pork loin, trimmed of some but not all fat
Grated zest and juice of 2 lemons, plus more lemon wedges for serving
8 garlic cloves, finely grated or minced
1/3 cup packed fresh basil leaves and tender stems, plus more for garnish
1/3 cup packed parsley leaves and tender stems
3 tablespoons fresh marjoram or oregano leaves
3 tablespoons cilantro leaves and tender stems
2 tablespoons thyme leaves, plus more for garnish
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons kosher salt
2 teaspoons ground cumin
1 teaspoon black pepper
Large pinch red pepper flakes, plus more for garnish

Steps:

  • Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
  • In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
  • Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
  • Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
  • Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 17 grams, Fiber 0 grams, Protein 37 grams, SaturatedFat 3 grams, Sodium 417 milligrams, Sugar 0 grams, TransFat 0 grams

GARLIC HERB GRILLED PORK TENDERLOIN



Garlic Herb Grilled Pork Tenderloin image

Found online; I love pork tenderloin and here is another great way to prepare it! Lots of flavor and no marinating required.

Provided by AZPARZYCH

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 lbs pork tenderloin
1/4 cup olive oil
3 garlic cloves, chopped
1/2 teaspoon fresh thyme, chopped
1/2 tablespoon fresh rosemary, chopped
1 tablespoon salt
2 tablespoons ground black pepper

Steps:

  • Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
  • Insert garlic into the slit and on onto the fatty part of pork.
  • Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper
  • Preheat an outdoor grill for medium-high heat
  • Lightly oil the grill grate. Place pork on grill.
  • Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (57 degrees C).

Nutrition Facts : Calories 540.3, Fat 25.7, SaturatedFat 5.9, Cholesterol 221.3, Sodium 1922.6, Carbohydrate 3, Fiber 1, Protein 70.8

VIETNAMESE-STYLE PORK CHOPS WITH FRESH HERB SALAD



Vietnamese-Style Pork Chops with Fresh Herb Salad image

A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.

Provided by Andy Baraghani

Categories     Bon Appétit     Pork     Grill     Herb     Garlic     Plum     Green Onion/Scallion     Chile Pepper     Cilantro     Basil     Mint     Summer     Dinner     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 16

1 large shallot, chopped
3 garlic cloves, chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tablespoons dark or regular soy sauce
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
4 (1/4-1/2-inch-thick) bone-in pork rib chops
Kosher salt
3 firm red plums, cut into 1/2-inch wedges
2 scallions, dark- and pale-green parts only, thinly sliced
1 Fresno chile, thinly sliced
2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
1/2 cup bean sprouts
2 tablespoons unseasoned rice vinegar
Lime wedges (for serving)

Steps:

  • Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
  • Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
  • Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
  • Serve pork with salad and lime wedges.

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GRILLED PORK TENDERLOIN WITH FRESH HERB SAUCE - OR ... - OR …
2022-07-17 Remove any silver skin from the tenderloin that is remaining, and pat it dry with paper towels. Liberally coat the tenderloin in my DIY BBQ Seasoning, and then cook over semi-indirect heat on your grill. Turn the meat frequently to ensure even cooking, and temp the meat at about 15 minutes to ensure its reached 140-145 degrees.
From orwhateveryoudo.com


LEMON HERB GRILLED PORK CHOPS RECIPE - THE KITCHEN MAGPIE
2021-01-28 In a large measuring cup, whisk together the lemon juice, oil, garlic, salt and seasoning. Place the pork chops in a large plastic resealable bag and pour the marinade over top, coating them pork chops on both sides. Seal the bag and refrigerate for 8 hours or overnight. If you can, turn the bag once in a while to coat the pork chops evenly.
From thekitchenmagpie.com


GRILLED GARLIC HERB PORK BOWL {PLUS A VIDEO!} - PUMPKIN 'N SPICE
2018-06-11 Cut into thin slices. While Smithfield Roasted Garlic & Herb Fresh Pork Loin Filet is cooking, prepare spinach. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute. Add spinach, salt and pepper. Toss and sauté for about 3-4 minutes, or just until it begins to wilt.
From pumpkinnspice.com


GRILLED IBERICO PORK CHOPS WITH GARLIC HERB ROASTED POTATOES
Get the sides ready. While the Iberico pork is marinating, prepare the grilled asparagus and garlic herb roasted potatoes. Wash the green asparagus, trip the bottoms and coat the stems with olive oil before seasoning with salt and pepper. Wash the potatoes and boil them in water. Drain the water, let the potatoes cool off, and mix them with the ...
From ottogrills.com


GARLIC & HERB GRILLED PORK KABOBS - THE SEASONED MOM
2017-05-25 Ingredients. 1 ½ lbs. Smithfield Marinated Roasted Garlic & Herb Fresh Pork Tenderloin cut into 24 1-inch cubes. 2 sweet bell peppers any variety, each cut into 8 pieces. 2 sweet onions each cut into 8 pieces. Olive oil salt, and pepper.
From theseasonedmom.com


HERB GRILLED PORK TENDERLOIN - A HINT OF ROSEMARY
2017-05-22 Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a medium bowl or a 16-ounce glass measuring cup. Trim the pork tenderloins and place them in a sturdy 1-gallon resealable plastic bag. Place the bag in a large baking dish or pan. Pour the marinade over the tenderloins and turn to ...
From ahintofrosemary.com


GRILLED PORK ROAST WITH DIJON AND HERB CRUST - GRILLING COMPANION
2020-08-10 Smear the mustard, vinegar and herb mixture all over the pork roast. Close the lid and grill the pork roast until it reaches an inner temperature of about 145 degrees. Remove the roast from the grill, place on a platter and loosely cover with aluminum foil. Let the roast rest for about 10 - 15 minutes before carving.
From grillingcompanion.com


GARLIC HERB GRILLED SALMON (GRILLED IN 8 MINUTES!) - RASA MALAYSIA
2022-05-30 Instructions. Mix all the Marinade ingredients in a bowl, stir to mix well. Marinate the salmon with the Marinade for 20 minutes. Heat up a gas grill to medium heat, at 350°F (176°C). Remove the marinated salmon from the Marinade and place it on top of the gas grill. Place the salmon, skin side down at a 45 degree angle to form beautiful char ...
From rasamalaysia.com


GARLIC HERB GRILLED PORK TENDERLOIN - I'M A CELIAC
2015-05-25 Rinse and pat dry the pork tenderloin. Heavily season both sides with salt and pepper. Place the seasoned tenderloin into a gallon size plastic bag. Pour the marinade over the pork and seal the bag. Place in the fridge for 2-6 hours. When ready to cook, heat grill to a low - medium heat. Grill for 15-20 minutes, turning once.
From imaceliac.com


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