Combine and marinate pork chops:
* 1/4 & 1/8 cup honey
* 3 Tbspn soy sauce
* 6 cloves minced garlic
Grill or broil
Easy peasy.
11 months down, 1 to go...
13 years ago
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Friday, June 19, 2015
Friday, March 6, 2009
Jamaican Barbecued Pork Tenderloin
I got this out of a Mayo Clinic Cookbook and Peter and I loved it!
"As lean as chicken breast, pork tenderloin has a milder, slightly sweet flavor. Here, it's coated with a jerk-style rub and grilled or broiled."
Ingredients:
* 2 teaspoons firmly packed brown sugar
* 1 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cloves
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 pork tenderloin, about 1 lb, trimmed of visible fat
* 2 teaspoons white vinegar
* 1-1/2 teaspoons dark honey, (though I used regular honey, because I didn't find anything that said "dark" on it)
* 1 teaspoon tomato paste
Preparation:
* In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon of the salt, and the black pepper. Rub the spice mixture over the pork and let stand for 15 minutes.
* In another small bowl, combine the vinegar, honey, tomato paste, and the remaining 1/4 teaspoon salt. Whisk to blend. Set aside.
* Prepare a hot fire in a charcoal grill, or preheat a gas grill or broiler to medium-high or 400 degrees. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
* Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, 3-4 minutes total. Remove to a cooler part of the grill or reduce the heat and continue cooking for 14-16 minutes. Baste with the glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 degrees, 3-4 minutes longer. Transfer to a cutting board and let rest for 5 minutes before slicing.
* To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.
"As lean as chicken breast, pork tenderloin has a milder, slightly sweet flavor. Here, it's coated with a jerk-style rub and grilled or broiled."
Ingredients:
* 2 teaspoons firmly packed brown sugar
* 1 teaspoon ground allspice
* 1/2 teaspoon ground ginger
* 1/2 teaspoon onion powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon ground cloves
* 3/4 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1 pork tenderloin, about 1 lb, trimmed of visible fat
* 2 teaspoons white vinegar
* 1-1/2 teaspoons dark honey, (though I used regular honey, because I didn't find anything that said "dark" on it)
* 1 teaspoon tomato paste
Preparation:
* In a small bowl, combine the brown sugar, allspice, cinnamon, ginger, onion powder, garlic powder, cayenne pepper, cloves, 1/2 teaspoon of the salt, and the black pepper. Rub the spice mixture over the pork and let stand for 15 minutes.
* In another small bowl, combine the vinegar, honey, tomato paste, and the remaining 1/4 teaspoon salt. Whisk to blend. Set aside.
* Prepare a hot fire in a charcoal grill, or preheat a gas grill or broiler to medium-high or 400 degrees. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
* Place the pork on the grill rack or broiler pan. Grill or broil at medium-high heat, turning several times, until browned on all sides, 3-4 minutes total. Remove to a cooler part of the grill or reduce the heat and continue cooking for 14-16 minutes. Baste with the glaze and continue cooking until the pork is slightly pink inside and an instant-read thermometer inserted into the thickest part reads 160 degrees, 3-4 minutes longer. Transfer to a cutting board and let rest for 5 minutes before slicing.
* To serve, slice the pork tenderloin crosswise into 16 pieces and arrange on a warmed serving platter, or divide the slices among individual plates.
Sue Redmond's Wild Rice Burgers
These are delicious!
Ingredients:
* 3 cloves garlic, minced
* 1/2 cup of chopped yellow onion
* 1/2 cup chopped button or portabella mushrooms
* 2 to 4 Tablespoons olive oil or butter
* 4 cups well-cooked, soft, wild and white or brown rice mixture, 1 part wild rice to 2 parts white or brown (Lundberg offers a wild rice and white basmati blend)
* (OPTIONAL) 1/2 cup dried cranberries, reconstituted by soaking in boiled water, drained and chopped
* 1/4 to 1/2 cup blend of grated parmesan, asiago, or romano cheeses
* 1/4 cup Italian style bread crumbs
* 2 eggs* Salt and pepper to taste
* Swiss cheese slices
* Sliced red onion
* Wheat hamburger buns
Preparation:
* Cook the rice and cool. Saute the garlic, onion and mushrooms in olive oil or butter until soft, about 5 minutes. Combine the cooked rice, cranberries, bread crumbs, cheese and sauteed ingredients with the two eggs in a bowl. Salt and pepper to taste and blend ingredients together. With your hands, form thick patties.
* Grill or fry in oil for 2-3 minutes or until a light crust forms. Since the ingredients are already cooked, the grilling time is minimal.
* Top with a slice of swiss cheese and onion as desired. Serve on a soft wheat bun.
Suggested variations by Lynn Rosetto Kasper (NPR's The Splendid Table):
* Sautee the mushrooms in red wine to add flavor and moisture. Other add-ins - chopped walnuts, green or jalapeno peppers, fresh herbs or other seasonings, or making them with risotto rice.
Ingredients:
* 3 cloves garlic, minced
* 1/2 cup of chopped yellow onion
* 1/2 cup chopped button or portabella mushrooms
* 2 to 4 Tablespoons olive oil or butter
* 4 cups well-cooked, soft, wild and white or brown rice mixture, 1 part wild rice to 2 parts white or brown (Lundberg offers a wild rice and white basmati blend)
* (OPTIONAL) 1/2 cup dried cranberries, reconstituted by soaking in boiled water, drained and chopped
* 1/4 to 1/2 cup blend of grated parmesan, asiago, or romano cheeses
* 1/4 cup Italian style bread crumbs
* 2 eggs* Salt and pepper to taste
* Swiss cheese slices
* Sliced red onion
* Wheat hamburger buns
Preparation:
* Cook the rice and cool. Saute the garlic, onion and mushrooms in olive oil or butter until soft, about 5 minutes. Combine the cooked rice, cranberries, bread crumbs, cheese and sauteed ingredients with the two eggs in a bowl. Salt and pepper to taste and blend ingredients together. With your hands, form thick patties.
* Grill or fry in oil for 2-3 minutes or until a light crust forms. Since the ingredients are already cooked, the grilling time is minimal.
* Top with a slice of swiss cheese and onion as desired. Serve on a soft wheat bun.
Suggested variations by Lynn Rosetto Kasper (NPR's The Splendid Table):
* Sautee the mushrooms in red wine to add flavor and moisture. Other add-ins - chopped walnuts, green or jalapeno peppers, fresh herbs or other seasonings, or making them with risotto rice.
Wednesday, September 24, 2008
Huli-Huli Pork via Laura Cuff via Laura's mom via Better Homes and Gardens
With a little preparation, this is a quick, easy dinner recipe. I would think you could marinate tofu, chicken or turkey breasts, or pork chops, as well as the tenderloin. You'd just want to adjust the portions/times a little.
Laura says: "It's super easy, you just marinate overnight and grill the next day. I usually serve it with rice, as an excuse to eat more of the sauce, but it's pretty good with oven fried potatoes as well. Here it is. I only do one tenderloin at a time, but make the full amount of sauce, enough so that there's some to go with the leftover pork. Also, Prime adds some hickory chips to smoke it up a bit, which makes it absolutely delish!"
Ingredients:
* 2 pork tenderloins (1-1.25 lb each)
* 3/4 cup ketchup
* 1/3 cup reduced sodium soy sauce
* 3 Tbsp packed brown sugar
* 3 Tbsp lime juice or sweet mirin cooking wine
* 1 Tbsp fresh grated ginger
* 4 cloves crushed garlic
* Lime wedges and fresh herbs to serve (I've never done this)
Place pork in a large heavy self-sealing plastic bag. Set in dish if you're worried about leaks.
In small bowl combine ketchup, soy sauce, brown sugar, lime juice, ginger and garlic. Reserve 3/4 cup, cover and chill until needed. Pour remaining marinade over pork and seal bag, removing all air. Refridgerate 4-24 hours, turning occasionally.
Let pork sit at room temperature 10-15 minutes before grilling. Drain pork, reserve marinade for basting. For charcoal grill, arrange hot coals around drip pan. Place pork on grill rack over pan. Cover and grill over medium-high heat for 20 min. Brush with marinade from bag, turn and grill 15-20 more minutes. (For gas, preheat grill, reduce heat to medium high. Adjust for indirect cooking. Grill as above.)
Remove pork from grill. Cover with foil and let rest 10 mintues before slicing. Pork will finish cooking under foil.
Meanwhile, heat reserved marinade in small saucepan; bring to boiling, transfer to serving dish. Pass sauce with pork. Serve with lime wedges and fresh herbs.
Laura says: "It's super easy, you just marinate overnight and grill the next day. I usually serve it with rice, as an excuse to eat more of the sauce, but it's pretty good with oven fried potatoes as well. Here it is. I only do one tenderloin at a time, but make the full amount of sauce, enough so that there's some to go with the leftover pork. Also, Prime adds some hickory chips to smoke it up a bit, which makes it absolutely delish!"
Ingredients:
* 2 pork tenderloins (1-1.25 lb each)
* 3/4 cup ketchup
* 1/3 cup reduced sodium soy sauce
* 3 Tbsp packed brown sugar
* 3 Tbsp lime juice or sweet mirin cooking wine
* 1 Tbsp fresh grated ginger
* 4 cloves crushed garlic
* Lime wedges and fresh herbs to serve (I've never done this)
Place pork in a large heavy self-sealing plastic bag. Set in dish if you're worried about leaks.
In small bowl combine ketchup, soy sauce, brown sugar, lime juice, ginger and garlic. Reserve 3/4 cup, cover and chill until needed. Pour remaining marinade over pork and seal bag, removing all air. Refridgerate 4-24 hours, turning occasionally.
Let pork sit at room temperature 10-15 minutes before grilling. Drain pork, reserve marinade for basting. For charcoal grill, arrange hot coals around drip pan. Place pork on grill rack over pan. Cover and grill over medium-high heat for 20 min. Brush with marinade from bag, turn and grill 15-20 more minutes. (For gas, preheat grill, reduce heat to medium high. Adjust for indirect cooking. Grill as above.)
Remove pork from grill. Cover with foil and let rest 10 mintues before slicing. Pork will finish cooking under foil.
Meanwhile, heat reserved marinade in small saucepan; bring to boiling, transfer to serving dish. Pass sauce with pork. Serve with lime wedges and fresh herbs.
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