Sheilas Grilled Pork Tenderloin Recipes

SHEILA'S GRILLED PORK TENDERLOIN

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).

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.

GRILLED MOROCCAN SPICED PORK TENDERLOIN WITH CREAMY HARISSA SAUCE

Steps:

• In a small bowl, combine the cinnamon, coriander, cumin, paprika, salt and olive oil. Rub the mixture evenly over the pork tenderloins. Cover and refrigerate for at least 30 minutes or up to overnight.
• Prepare a grill for high heat cooking. Place the tenderloins on the grill and cook until browned and nicely marked, 8 to 10 minutes. Turn the tenderloins and cook until a meat thermometer inserted into the center of each registers between 155 degrees F and 165 degrees F, 8 to 10 minutes longer. Transfer the tenderloins to a cutting board, tent with foil and let rest for 10 minutes. Slice and serve hot or at room temperature with Creamy Harissa Sauce.
• In a small bowl, whisk together the yogurt, lemon juice, oil, harissa and garlic until combined. Season with salt and pepper.

SHEILA'S GRILLED PORK TENDERLOIN

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).

KAHLUA-GRILLED PORK TENDERLOINS

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.