KAHLUA-GRILLED PORK TENDERLOINS
Recipe is from the Texas Tapestry cookbook, Junior League of Houston, Texas. Haven't tried this recipe yet, but since I love Kahlua -- I had to post it!
Provided by DailyInspiration
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine Kahlua and butter in a small saucepan, bring to a boil. Boil 4 minutes, stirring often. Remove from heat, and let cool slightly. Slice tenderloins crosswise at 1 1/2-inch intervals, cutting to, but not through, bottom. Sprinkle tenderloins with lemon-pepper seasoning and garlic salt; place in a large shallow dish or large heavy-duty, zip-top plastic bag. Pour half of the Kahlua mixture over tenderloins. Cover dish or seal bag securely and marinate in refrigerator 4 hours, turning occasionally. Cover and chill remaining half of Kahlua mixture.
- Remove tenderloins from marinade, discarding marinade. Grill, covered, over medium-hot coals (350 - 400 degrees) 18 - 20 minutes or until a meat thermometer inserted in thickest portion of tenderloin registers 160 degrees, turning once and basting occasionally with remaining half of Kahlua mixture. Cover and let stand 10 minutes before slicing.
GRILLED PORK TENDERLOIN
Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.
Provided by Alton Brown
Categories main-dish
Time 6h35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim the pork tenderloin of any excess fat and silver skin.
- Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
- Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
- Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
- Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
- Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.
Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams
MARINATED GRILLED PORK TENDERLOIN
Steps:
- Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
- Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
- Preheat an outdoor grill or indoor grill pan.
- Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
- Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
- Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.
GRILLED PORK TENDERLOINS
We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.
Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
SHEILA'S GRILLED PORK TENDERLOIN
My favorite pork recipe that a friend shared with me and I have to share with you! Few ingredients, easy to prepare, and excellent flavor. What's not to like? This pork is great by itself or sliced up over a salad.
Provided by sooz_stuff
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h20m
Yield 5
Number Of Ingredients 5
Steps:
- Place soy sauce, honey, garlic, and dry mustard into a large resealable plastic bag. Squeeze the bag to thoroughly mix the marinade and add pork tenderloin pieces to the bag. Squeeze bag several times to coat pork with marinade, squeeze air from bag, and seal. Refrigerate pork at least 1 hour or up to overnight.
- Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and discard used marinade.
- Grill pork on the preheated grill until seared and the juices run clear, 4 to 5 minutes per side. An instant-read meat thermometer inserted into the pork should read at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 280.1 calories, Carbohydrate 20.3 g, Cholesterol 98.3 mg, Fat 5.6 g, Fiber 0.2 g, Protein 36.4 g, SaturatedFat 1.8 g, Sodium 1039.8 mg, Sugar 18.9 g
GRILLED PORK TENDERLOIN
This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.
Provided by Cathy Christensen
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Prepare grill for indirect heat.
- Season meat with garlic powder, salt, and pepper.
- Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
- Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g
KALUA PORK LOIN
I found this recipe as I was searching for "cheap dinners." Mandy, the creator of this recipe uses the pork loin from Sam's Club that usually weighs in at 8lbs per loin for about $1.60 per pound. I wish I had found this recipe a couple months ago when I had bought one of those huge pork loins but didn't really know what to do with it! Cutting it into pork chops has worked well but my next pork loin will be used in this recipe. I had never heard of using plastic wrap in the oven but she proves it works and holds in all the moisture. (Servings are approximate) For the tutorial video, visit her site: http://www.gourmetmomonthego.com/2009/04/cheap-and-fabulous-freezer-dinners.html
Provided by muncheechee
Categories Pork
Time 7h10m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 225 degrees.
- Cut pork loin in half.
- Lay out two large sheets of aluminum foil.
- Lay two large sheets of plastic wrap on top of foil.
- Place half of pork loin on the plastic wrap (this keeps the moisture in! It's an amazing slow-roasting secret!:)).
- Sprinkle generously with kosher salt and liquid smoke, rub all over pork loin.
- Wrap up plastic wrap tightly around pork loin and then wrap with aluminum foil.
- Place in large roasting pan.
- Repeat with other loin half.
- Bake at 225 degrees 7-10 hours until done. (Internal temp should be 195-200F for pulled pork.).
- Serve with soft rolls, cheese, bbq sauce, whatever your family likes. YUM!
- Divide leftovers into zip topped bags and freeze for future meals.
Nutrition Facts : Calories 478.6, Fat 31.8, SaturatedFat 11, Cholesterol 136.1, Sodium 95.3, Protein 45.1
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