HONEY-GLAZED PORK TENDERLOIN WITH GRILLED APRICOTS
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Using a mortar and pestle, coarsely crush coriander seeds and peppercorns. Place in a small dry saucepan and toast over medium heat, shaking pan occasionally, until fragrant and lightly browned, 1 to 2 minutes. Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes, then strain through a fine-mesh sieve into a small bowl (discard solids).
- Heat grill to high, with an indirect-heat zone. Season pork with 1/2 teaspoon salt and pepper; brush with oil. Lightly brush grates with oil. Grill pork until browned, about 3 minutes per side. Move to indirect heat and cook, covered, until a thermometer inserted into thickest part registers 138 degrees to 145 degrees for medium, 10 to 12 minutes more. Remove from grill and spoon 2 to 3 tablespoons glaze on top. Let stand 10 minutes.
- Meanwhile, season scallions with salt and brush with oil; grill until lightly charred and tender, about 3 minutes. Generously brush apricots with oil; grill, cut-sides down, until marks appear and fruit can be turned without sticking, about 3 minutes. Turn and cook until flesh is tender when pressed, about 2 minutes more. Slice pork and arrange on platter with scallions and apricots. Drizzle remaining glaze over apricots, scallions, and pork.
GRILLED PORK AND APRICOTS
Please the whole table when you serve our Grilled Pork and Apricots. This Grilled Pork and Apricots dish is the perfect mix of sweet and savory.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat greased grill to medium heat.
- Mix first 4 ingredients until blended. Reserve 1/4 cup jam mixture for later use.
- Pat meat dry with paper towels; brush evenly with remaining jam mixture.
- Grill meat 10 min. on each side or until done (145ºF). Remove from grill. Let stand 4 min. Meanwhile, grill apricots 2 min. on each side or until heated through.
- Cut meat across the grain into thin slices. Toss apricots with reserved jam mixture; spoon over meat.
Nutrition Facts : Calories 200, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
GRILLED PORK TENDERLOIN AND APRICOT-SERRANO SALSA
Provided by Marcela Valladolid
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pork tenderloin: Mix the honey, balsamic vinegar, ancho chile and garlic together in a large resealable plastic bag. Season the tenderloin with salt and pepper. Place the tenderloin in the bag and squeeze out as much air as possible before sealing. Place the bag in the refrigerator and marinate for at least 1 hour and up to 24 hours.
- For the apricot-serrano salsa: In a bowl, combine the apricot, cilantro, lime juice, serrano and onion. Season the salsa with salt and pepper. Cover and refrigerate.
- Prepare a grill for medium-high heat.
- The key to grilling a pork tenderloin evenly is to roll it to each of its 4 sides while cooking. Grill the tenderloin on the first side for about 5 minutes (times vary per grill, so be careful not to over-char). Roll the tenderloin onto the next side and grill for another 5 minutes. Repeat on all 4 sides, 5 minutes per side, until an instant-read thermometer registers around 150 degrees F. Allow the tenderloin to rest on a platter for about 10 minutes before you slice it, to allow the juices to redistribute. Serve with the apricot-serrano salsa and enjoy!
FRUITY GRILLED PORK TENDERLOIN
This is my favorite summer marinade for pork tenderloin. Use any of your favorite fruit sodas--black cherry, grape, raspberry, etc. Also great served cold on a green salad.
Provided by Kris Schultz
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h45m
Yield 2
Number Of Ingredients 5
Steps:
- In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
- Preheat grill for medium heat.
- Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
- Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 85.1 g, Cholesterol 98.2 mg, Fat 5.4 g, Fiber 0.8 g, Protein 37.3 g, SaturatedFat 1.8 g, Sodium 1918.9 mg, Sugar 72 g
HONEY APRICOT PORK CHOPS
These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.
Provided by Christie Biggers
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
- Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g
GRILLED CURRY PORK CHOPS WITH APRICOT SAUCE
A little curry powder and a pinch of cilantro take this best-loved flavor combo-pork chops with apricot-in a whole new direction. The recipe's so easy and so fantastic, frequent requests are a sure bet. -Julie Hanson, Charleston, Maine
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, mix preserves and curry powder; brush over pork chops. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chops, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until a thermometer reads 145°, turning occasionally. Let rest 5 minutes before serving., Meanwhile, in a small bowl, mix sauce ingredients. Serve pork chops with sauce.
Nutrition Facts : Calories 334 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 78mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 31g protein.
GRILLED APRICOTS & PORK CHOPS
The perfect summertime weekday meal. Fire up the grill, throw on some pork chops & apricots (yes the apricots) and away we go! This is from the Northwest Essentials Cookbook. My 3-year old cleaned his plate eating this tonight, as did my husband... so I figured it was time to post this.
Provided by Janice W
Categories Pork
Time 15m
Yield 4 pork chops, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a shallow baking dish, season the pork chops with salt and pepper. Add the olive oil and sage, and mix to coat. Set aside.
- Grill the pork chops with 1-2 sage leaves pressed to each side. After you flip the chops, dip the halved apricots in the leftover olive oil marinade and grill them for 2 minutes on each side until they are just warmed through and have nice grill marks. Be careful to not overheat the apricots or they'll turn to mush.
- Enjoy! We like to eat this with a simple basmati rice.
Nutrition Facts : Calories 338.7, Fat 24.5, SaturatedFat 6.3, Cholesterol 75, Sodium 67.9, Carbohydrate 5.8, Fiber 1.1, Sugar 4.8, Protein 23.3
GRILLED APRICOTS WITH BITTERSWEET CHOCOLATE AND ALMONDS
Steps:
- Heat grill to high. Brush apricots with oil and grill, cut side down, until golden brown, about 1 1/2 minutes. Turn over and continue grilling for 1 minute. Transfer to a serving plate and drizzle with melted chocolate and almonds.
GRILLED PORK TENDERLOIN WITH APRICOT BBQ SAUCE
Make and share this Grilled Pork tenderloin with Apricot BBQ Sauce recipe from Food.com.
Provided by Mamie37
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- For BBQ Sauce: Warm fruit spread in saucepan on Medium heat 2-4 min, stirring constantly.
- Reduce heat to Medium-Low, add wine, reduce to syrupy consistency; 8-10 minutes.
- stirring occasionally.
- Stir in BBQ sauce, simmer 4-5 minutes, stirring occasionally.
- Remove from heat, puree until smooth.
- Coat clean grill with vegetable oil.
- Season both sides of meat with steak seasoning.
- Sear until meat has changed color 1/4 way up from bottom, about 2 minutes.
- Turn and sear the other side.
- Turn meat back over; reduce heat to Low.
- close lid.
- Grill until just before pork reaches 150 degrees.
- Lift lid and brush Sauce on all sides of meat.
- Grill until internal temperature reaches 150.
- Once sauce has been applied watch carefully.
- It will burn easily.
- Remove from grill, let rest 10 minutes before slicing and serving.
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- Light a grill. In a small saucepan, cover the apricots with the water and bring to a boil. Remove from the heat and let stand for 3 minutes, then drain.
- Rub the pork with olive oil and season with salt and pepper. Grill over a moderately hot fire, turning occasionally, until cooked through, about 10 minutes. Let rest for 5 minutes, then cut each piece into 3 slices.
- Meanwhile, in a large skillet, melt the butter. Add the curry powder and cook over moderate heat, stirring, until fragrant, about 2 minutes. Add the cabbage, apricots and rosemary, season with salt and pepper and cook over high heat, stirring until the cabbage is wilted, about 5 minutes. Transfer the curried cabbage and apricots to plates, top with the grilled pork slices and serve.
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- In a small bowl, stir together 4 teaspoons oil, brown sugar, garlic powder, 1 tablespoon salt, pepper, and sage.
- Place chops in a 2-gallon resealable plastic bag, and refrigerate for at least 3 hours or up to overnight.
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