Grilled Teriyaki Pork Loin Recipes

GRILLED TERIYAKI PORK TENDERLOIN

Steps:

• In a small bowl, combine mustard and teriyaki marinade; pour 1 cup into a large resealable plastic bag. Add pork and garlic; seal bag and turn to coat. Refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Prepare grill for indirect heat using a drip pan. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Drain and discard marinade from pork. , Place pork over drip pan and grill, covered, over indirect medium-hot heat for 25-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), basting with reserved marinade and turning occasionally. Let stand 5 minutes before slicing. Sprinkle with onion.

GRILLED TERIYAKI PORK LOIN

Steps:

• I first butterfly roast, leaving 1" so it stays connected and flat. I then brine pork for about 3 hours (see brine recipes - I used everyday brine using water, sugar and kosher salt).
• Remove from brine and place in ziploc with the teriyaki. place in fridge 24-48 hours.
• get charcoals ashy on grill and place pork on it covered for 18 minutes. Flip and cook approximately 10 more minutes.
• Remove onto plate and rest 5-10 minutes. I cut into 1-2" thick slices.

TERIYAKI PORK TENDERLOIN

Steps:

• Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours.
• Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

TERIYAKI GRILLED PORK STEAKS

Steps:

• In a bowl mix/whisk all ingredients together (the oil to black pepper) until well blended, add in green onions; pour the mixture into a large ziploc freezer bag.
• Using a fork poke holes all over in the pork steaks.
• Add steaks into the marinade and seal bag tighly, then turn to coat in the mixture.
• Place the bag into a large bowl to prevent any leaks.
• Cover and refrigerate for 8-24 hours turning occasionally.
• When ready to cook remove pork steaks, scrape off any ginger, garlic and green onions.
• Transfer pork to a large plate/s and discard the marinade, let the meat sit out on counter to almost room temperature before grilling or broiling (this might take a couple of hours, this is an important step it will relax the meat fibers to create a more juicy tender pork steak).

GRILLED TERIYAKI PORK TENDERLOIN AND PINEAPPLE

Steps:

• Mix all Teriyaki Marinade ingredients. Fold thin end of each pork tenderloin under so pork is an even thickness; secure with toothpicks. Place pork in resealable plastic food-storage bag or shallow glass or plastic dish. Pour marinade over pork; turn pork to coat with marinade. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning pork occasionally.
• Brush grill rack with vegetable oil. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Remove pork from marinade; reserve marinade. Cover and grill pork over drip pan or over unheated side of gas grill and 4 to 5 inches from medium heat 25 to 30 minutes, brushing occasionally with marinade and turning once, until pork is slightly pink in center. Cut pineapple slices in half. Add pineapple to grill for last 2 to 4 minutes of grilling, brushing with marinade and turning once. Discard any remaining marinade.
• Remove toothpicks from pork. Cut pork across grain into thin slices. Serve with pineapple.

GRILLED TERIYAKI PORK KABOBS

Steps:

• In a small saucepan, combine cornstarch and brown sugar. Stir in the broth, soy sauce, garlic and ginger until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside half of the sauce for serving; keep warm., On eight metal or soaked wooden skewers, alternately thread the pork, mushrooms and onion. Grill, covered, over medium heat for 10-15 minutes or until meat is no longer pink, basting frequently with remaining sauce and turning once., Place a tomato on the end of each kabob. Grill 1-2 minutes longer or until tomatoes are heated through, turning occasionally. Serve with reserved sauce and rice if desired.

GRILLED TERIYAKI PORK CHOPS

Steps:

• Combine coconut aminos, orange juice, fish sauce, rice vinegar, garlic powder, ginger, sesame oil, and salt in a 1-gallon resealable bag. Gently squeeze ingredients to mix. Add pork chops, squeeze most of the air out of the bag, and seal. Pork chops should be in a single layer. Place in the refrigerator and marinate for about 4 hours, turning every hour, and keeping the bag flat.
• Preheat an outdoor gas grill to 425 degrees F (220 degrees C).
• Remove pork chops from the marinade and pour marinade into a microwave-safe bowl. Microwave on high until the marinade reduces to about 1/2 cup, about 3 minutes. Set sauce aside.
• Oil the cooking grate and add chops. Grill for 1 to 1 1/2 minutes, then rotate and grill until marks appear, 1 to 1 1/2 minutes more. Turn the chops and repeat. After the second rotation, turn the heat down to the lowest setting, close the lid, and continue cooking until the internal temperature of the thickest chop is 145 degrees F (63 degrees C), 4 to 5 minutes. Remove chops to a serving platter, tent with foil, and allow to rest for 7 to 8 minutes.
• Warm reserved sauce in the microwave. Serve grilled pork chops warm with 2 tablespoons sauce, garnished with sesame seeds.

BBQ TERIYAKI PORK KABOBS

Steps:

• In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
• In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
• Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.