Pork Tenderloin Towers On The Grill Recipes

GRILLED PORK TENDERLOIN

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.

GRILLED PORK TENDERLOIN

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.

GRILLED PORK TENDERLOINS

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.

PORK TENDERLOIN TOWERS ON THE GRILL

Steps:

• Layer 2 slices bacon to form an X.
• Place 1 slice of onion in center of bacon; top with 1 slice tenderloin.
• Sprinkle with salt and pepper. B.
• ring ends of bacon over tenderloin, and secure with a wooden pick.
• Repeat procedure with remaining bacon, onion, and tenderloin.
• Place meat on grill over medium heat, and grill 40 minutes, turning frequently.
• Turn meat wooden pick side up; remove wooden picks.
• Top each with a slice of tomato and cheese, and grill an additional 10 minutes.

BBQ PORK PARTY TOWER RECIPE BY TASTY

Steps:

• Preheat the oven to 300°F (150°C). Arrange an oven rack on the lowest setting, removing the other racks if needed.
• Place the pork shoulder on a cutting board and slice the meat into 2-inch (5 cm) thick slices.
• In a small bowl, combine the brown sugar, salt, paprika, mustard powder, cumin, garlic powder, chile powder, coriander, onion powder, black pepper, and cayenne.
• Sprinkle the spice mixture all over the sliced pork and toss to coat evenly.
• Set a wire rack over a baking sheet and grease with nonstick spray. Place the potato halves on the rack, cut sides down. Insert a skewer into each potato half.
• Thread the pork slices onto the skewers.
• Cover the pork tower with foil, place in the oven, and roast for 4 hours or until the pork is fully cooked and tender.
• To a small pot on medium heat, add oil, minced onion, garlic, and the leftover spice mixture. Stir the vegetables and cook until soft.
• Make the barbecue sauce: In a medium pot over medium heat, combine the ketchup, brown sugar, molasses, Worcestershire sauce, apple cider vinegar, garlic powder, paprika, Dijon, and cayenne. Whisk and bring the sauce to a boil. Remove from the heat and set aside until ready to use.
• Once the pork is finished cooking, remove the foil and pour the barbecue sauce over the pork tower. Use a brush to evenly cover all of the meat.
• Return the pork to the oven for 30 minutes, or until the sauce starts to caramelize.
• Carve the pork tower with a serrated knife. Serve the meat on the buns, with sides like coleslaw, mac 'n' cheese, and pickles.
• Enjoy!