Grilledbalsamicgarliccrustedporktenderloins Recipes

GRILLED BALSAMIC-GARLIC CRUSTED PORK TENDERLOINS

Steps:

• Grill preparation:.
• Sear the tenderloins on all sides, then grill for about 20-30 minutes, rotating every 10 minutes, until the internal temperature is 160 degrees. Try to let it rest before slicing.
• Oven preparation:.
• Preheat oven to 400 degrees.
• Heat canola oil in a large, heavy saute pan over medium-high heat. Working in batches if necessary, add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes. Transfer pork to a cutting board, and try to let it rest 10 minutes before slicing.

GRILLED BALSAMIC-GARLIC CRUSTED PORK TENDERLOIN (LOW-CARB)

Steps:

• Stir together garlic, balsamic vinegar, salt, pepper, and olive oil in a small bowl.
• Rub the paste all over pork.
• Marinate overnight.
• Preheat oven to 400 degrees.
• Heat canola oil in a large, heavy saute pan over medium-high heat.
• Add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until the internal temperature is 160 degrees, about 20 minutes.
• Transfer pork to a cutting board, and let it rest 10 minutes before slicing.

PORK TENDERLOIN W/ BALSAMIC MARINADE

Steps:

• Trim and rinse pork as needed. Place in a ziplock bag or dish with a tight seal.
• Whisk together all ingredients until thoroughly blended.
• Pour marinade over pork. Marinate in refrigerator at least 8 hours or overnight, turning occasionally.
• Heat grill to medium high. Grill pork until center is pale pink, about *15-17 minutes or to desired doneness. Let rest for 5 minutes, slice & serve immediately.
• NOTES:
• May need to adjust cooking time +/- depending on the size & thickness or the tenderloin.
• The chili powder does not add the heat you may expect. Not sure why, but it won't be spicy as one might anticipate.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE

Steps:

• Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
• Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
• Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
• Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

GRILLED GARLIC/BASIL PORK TENDERLOIN

Steps:

• Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
• Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
• Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
• Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
• This entree goes very well with fresh green beans and a grilled Vidalia onion.
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• This grilled Vidalia recipe comes from a Weber recipe newsletter.
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• Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.