Grilled Pork Loin With Herbs Cumin And Garlic 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

GRILLED CUMIN SPICED PORK TENDERLOIN



Grilled Cumin Spiced Pork Tenderloin image

This easy Grilled Cumin Spiced Pork Tenderloin is perfect for summer nights. I season it with a quick, flavorful rub then throw it on the grill. While it cooks for 30 minutes, I make a salad and dinner is ready!

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 7

1/2 tbsp cumin
1 tsp garlic powder
1 tsp chili powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pork tenderloin (about 18 oz)

Steps:

  • Combine the spices then season the tenderloin all over.
  • Preheat the grill to high, or preheat the broiler to high.
  • Grill or broil the tenderloin, covered on high 5 minutes on each side, then move to indirect heat if grilling, cover the grill and cook an additional 10 to 12 minutes, turning halfway, until an instant read thermometer inserted in the center reads 145°F* (about 22 to 25 minutes total). For a thicker tenderloin, add more time.
  • Let the pork rest about 5 minutes before slicing.

Nutrition Facts : ServingSize 3 oz, Calories 162 kcal, Carbohydrate 2 g, Protein 27 g, Fat 5 g, Cholesterol 81 mg, Sodium 351 mg, Fiber 1 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

CUMIN AND GINGER RUBBED PORK TENDERLOIN



Cumin and Ginger Rubbed Pork Tenderloin image

Provided by Anne Burrell

Time 2h25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons cumin seeds
1/2 teaspoon crushed red pepper
1 clove garlic, smashed and finely chopped
1-inch piece ginger, peeled and grated on a zester
Kosher salt
2 pork tenderloins
Extra-virgin olive oil

Steps:

  • Put the cumin seeds in a small saute pan and bring to a medium heat. Toast the cumin seeds until they become very aromatic, 3 to 4 minutes. Put the cumin seeds and the crushed red pepper in a spice grinder and pulse until the mix becomes a fine powder. In a small bowl combine the cumin powder with the garlic and ginger. Season the pork with salt and rub with the cumin powder mix. Let the pork hang out in the fridge for 2 hours or up to overnight. Remove from the fridge half an hour before you want to cook it.
  • Preheat the oven to 400 degrees F.
  • Coat a large saute pan with olive oil and bring to a high heat. Sear the pork on all sides. Put the saute pan with the pork into the oven. Roast the pork, turning it over halfway through the cooking time, 5 to 7 minutes.
  • Remove the pork from the oven and let rest for 10 minutes before carving. Slice the pork into 1/2-inch thick slices on the bias.

GRILLED PORK WITH WHOLE SPICES AND GARLIC BREAD



Grilled Pork With Whole Spices and Garlic Bread image

Deeply flavored from a rub of fennel, coriander, caraway and cumin, and crisp-edged from the grill, this pork feeds a crowd, and most of the work can be done in advance. You can use either boneless loin or shoulder here: The shoulder is chewier, brawnier and more irregular in shape, while the loin is neater to slice and softer to eat. But both are delicious, especially when showered with fresh lemon or lime juice at the end to cut the richness. You don't have to make the buttery garlic bread, but its herbal flavors go well with the smoke and char of the meat. If you do skip it (your loss), serve the pork strewn with plenty of fresh, bright herbs. If you're not grilling, you can roast the pork in a 500-degree oven for 20 to 30 minutes, flipping it halfway. Then run it under the broiler at the end to sear the fat.

Provided by Melissa Clark

Categories     dinner, barbecues, meat, project, main course

Time 40m

Yield 12 to 16 servings

Number Of Ingredients 24

1/4 cup fresh thyme leaves, plus more for serving
4 teaspoons coarse kosher salt
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons caraway seeds
1 1/2 teaspoons black peppercorns
1/2 teaspoon red-pepper flakes, plus more for serving
12 garlic cloves, finely grated or minced
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons red-wine vinegar
5 to 6 pounds boneless, skinless pork shoulder or loin, butterflied (see Note)
Lemon or lime wedges, for serving
3/4 cup unsalted butter (1 1/2 sticks)
1/2 cup extra-virgin olive oil
1/3 cup finely minced parsley
2 tablespoons chopped fresh basil
5 garlic cloves, finely grated or pounded into a paste
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
3/4 teaspoon dried oregano
1/4 teaspoon red-wine vinegar
Pinch of red-pepper flakes, plus more to taste
2 (12-inch) loaves French or Italian bread, halved lengthwise

Steps:

  • Prepare the pork: Using a mortar and pestle, pound together the thyme, salt, cumin, coriander, fennel, caraway, peppercorns and red-pepper flakes until the spices are well cracked but not ground. (Or do this in a spice grinder, but take care not to grind the spices.) Add garlic, oil and vinegar, and pound into a paste.
  • Spread paste all over pork, covering the meat thoroughly and evenly. Place the meat on a rimmed baking sheet, cover with plastic wrap or an overturned rimmed baking sheet, and marinate in the refrigerator for at least 6 hours or up to 48 hours (the longer, the better).
  • Prepare the butter for the garlic bread: In a small saucepan, melt the butter with the olive oil. Add the parsley, basil, garlic, salt, pepper, oregano, vinegar and red-pepper flakes, and simmer until fragrant, 1 to 2 minutes. Taste and add more salt if needed. Set aside until ready to grill. If the butter solidifies, place it back on the heat until it liquefies.
  • Heat the grill or light the coals. Lay the pork out on the grill so it is as flat as possible. Cover grill and let the meat cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to grill on the other side until cooked to taste, 135 degrees for medium, about 5 to 12 minutes longer. (It 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.
  • While the pork is resting, grill the garlic bread: Place the halved loaves, cut side down, on the grill, and lightly toast on one side, 1 to 2 minutes. Flip bread and drizzle garlic butter over the toasted side. Let the unbuttered sides of the bread toast, another 1 to 2 minutes. Flip bread and grill once more on the buttered side for about 10 to 20 seconds to sear (take care not to let it burn). Transfer bread to a cutting board and slice into pieces.
  • Carve pork into slices, and squeeze the lemon or lime wedges over the meat. Serve the pork slices garnished with red-pepper flakes and thyme leaves, with the garlic bread on the side.

HERB, GARLIC AND BACON PORK LOIN



Herb, Garlic and Bacon Pork Loin image

Delicious pork loin roasted with bacon that the whole family will love. Serve with potatoes or any of your favorite veggies.

Provided by Wanda A. Skinner

Categories     Meat and Poultry Recipes     Pork

Time 2h30m

Yield 10

Number Of Ingredients 10

1 (5 pound) pork loin roast
1 tablespoon olive oil
1 pound sliced bacon
3 cups chicken stock
1 tablespoon dried rosemary
1 tablespoon dried thyme
6 fresh basil leaves
6 fresh sage leaves
4 cloves garlic, chopped
8 fresh pearl onions, peeled

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
  • Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 437.2 calories, Carbohydrate 2 g, Cholesterol 128.1 mg, Fat 27.5 g, Fiber 0.3 g, Protein 42.4 g, SaturatedFat 9.5 g, Sodium 712.8 mg, Sugar 0.5 g

GRILLED GARLIC PORK TENDERLOIN



Grilled Garlic Pork Tenderloin image

A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.

Provided by Rodger

Categories     Pork

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 8

6 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh gingerroot
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne, to taste
4 (3/4 lb) pork tenderloin, trimmed

Steps:

  • Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
  • Blend.
  • Put the pork in a sealable plastic bag and pour the marinade over it.
  • Put in the refrigerator for 1-2 days, turning occassionally.
  • Let pork stand at room temperature about 30 minutes before cooking.
  • Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
  • Let stand 5 minutes before slicing.

Nutrition Facts : Calories 445.7, Fat 26.1, SaturatedFat 5.2, Cholesterol 147.6, Sodium 473.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 47.9

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

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From foxvalleyfoodie.com


GARLIC AND HERB GRILLED PORK LOIN : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


PORK LOIN WITH GARLIC AND HERBS | LOUISIANA KITCHEN & CULTURE
Preheat oven to 350°F. Pour Cajun Injector Roasted Garlic & Herbs Marinade in measuring cup. Inject marinade evenly throughout loin using approximately 2 ounces per pound of meat if you have any marinade left pour over the loin. After injecting loin with marinade season with Cajun shake, place in baking dish and bake about 1 hour or until ...
From louisiana.kitchenandculture.com


HOW TO SEASON PORK LOIN CHOPS? - VERYMEATY
However, because the baking time will vary depending on the thickness of the meat, use a meat thermometer to check for doneness. Pork chops should be roasted to an internal temperature of 145 degrees Fahrenheit. Preheat oven to 450F and bake for 14-16 minutes. Preheat oven to 400F and bake for 17-19 minutes.
From verymeaty.com


HERB AND HONEY GRILLED PORK LOIN RECIPE - THE SPRUCE EATS
2022-03-01 Seal the bag and allow it to marinate in the refrigerator for 1 to 2 hours. Preheat grill to medium heat. Remove the pork roast from the bag and place it on a rotisserie over a drip pan. Reserve the marinade. Bring the marinade to a boil in a saucepan and then simmer 5 to 7 minutes. Remove the sauce from the heat.
From thespruceeats.com


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