Grilled Chipotle Honey Pork Recipes

GRILLED OR PAN ROASTED PORK TENDERLOIN IN HONEY LIME CHIPOTLE MARINADE RECIPE - (4.6/5)

Steps:

• Trim tenderloins of fat and silver skin as much as possible. Place in a large ziploc bag or other container to marinate. In a bowl combine lime juice, zest, honey, salt, and garlic powder. Stir to combine, then pour half over tenderloins, reserving half for sauce. To tenderloins add chiles and adobo sauce. Seal and marinade in fridge. About 30 minutes before you are ready to cook, remove pork from fridge and allow to come to room temperature. Preheat oven to 425°F. In a large, heavy oven-proof skillet (like a cast iron skillet), heat enough oil to coat over medium high temperature. Remove tenderloins from marinade and sear in hot skillet on all sides. Place the skillet in the oven and roast tenderloins for about 15 min. Check temperature with an instant read thermometer. Remove pork from the oven at approximately 140-145, cover pork in skillet with foil. Let rest on the counter for 5-10 minutes or until temperature rises to 150. Remove pork to a cutting board, pour reserved lime juice mixture into skillet with meat juices and heat on high. Allow sauce to reduce and thicken slightly, then pour over sliced pork tenderloins. If you don't have enough sauce or it thickens too much you can add a little water and continue simmering it until it is the quantity and thickness you want. Garnish with freshly chopped cilantro. If you choose to grill, start at step 5 and grill your tenderloins about 15 minutes. Remove from the grill to a platter at 140°F. Pour reserved lime juice mixture over meat and cover with foil. Allow to rest 10 minutes. Then slice, garnish with cilantro and serve.

GRILLED PORK CHOPS WITH CHIPOTLE-HONEY BARBECUE SAUCE

Steps:

• In a saucepan over medium-high heat, heat the oil. Add the onion, reduce the heat to medium-low and cook until softened and just beginning to brown, about 10 minutes. Add the ketchup, vinegar, honey, adobo sauce and salt and stir to combine. Reduce the heat to low and cook, uncovered, for 15 minutes. Remove the pan from the heat. Spoon about 1/2 cup of the sauce into a small bowl; set aside. Cover the pan to keep the remaining sauce warm.
• Preheat the grill.
• Season the pork chops on both sides with salt and pepper to taste and lightly brush with oil. Place the chops on the hottest part of the grill and cook until browned. Turn the pork chops and brush the browned sides with sauce from the bowl. Cook the chops until the other side is brown, then turn and transfer to a cooler part of the grill and continue to cook, basting occasionally with the sauce, until cooked through, about 8 minutes, depending on the thickness of the chops.
• Serve the chops with some of the reserved warm sauce spooned over each chop.

CHIPOTLE-HONEY-GLAZED PORK

Steps:

• Preheat oven to 450°F.
• Purée chipotles in adobo with garlic and honey in a blender until smooth. Pat pork dry and season with salt. Put pork on a foil-lined baking sheet and spread with chile glaze to coat well. Roast in middle of oven until an instant-read thermometer registers 155°F, about 20 minutes. Let stand 5 minutes on a cutting board before cutting into thin slices.

CHIPOTLE LIME MARINATED GRILLED PORK CHOPS OR TENDERLOIN

Steps:

• Place chops in large self-sealing plastic bag; combine remaining ingredients in a small bowl and pour over chops.
• Seal bag and refrigerate for up to 24 hours.
• Remove chops from marinade (discard marinade).
• Grill over medium-hot coals for a totoal of 12-15 mins, turning half-wayt thru, or until done.

CHIPOTLE-HONEY GRILLED T-BONES

Steps:

• In a small bowl, combine the first 11 ingredients. Pour 1/2 cup marinade into a shallow dish. Add the steaks and turn to coat. Cover and refrigerate for up to 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with 1/2 cup reserved marinade. Serve with remaining marinade.

GRILLED CHIPOTLE PORK AND CHICKEN SATAY

Steps:

• Trim fat from pork and cut into 1-inch cubes. Cut chicken into 1-inch pieces as well. Thread three cubes of meat on each skewer, leaving a 1/4-inch space between. Place on tray, sprinkle with salt and pepper, cover with plastic wrap, and chill 15 minutes - 2 hours.
• In a saucepan, combine BBQ sauce, peppers, garlic and honey. Bring to boiling and reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly.
• Preheat grill. Place kebabs on grill rack, turning occasionally, and brush with sauce about halfway through grilling. Meat is done when juices run clear (3-7 minutes for covered grill, 10-15 minutes for uncovered grill).

GRILLED CHIPOTLE MARINATED PORK LOIN

Steps:

• Heat oil over medium heat in a large saucepan and add onion and garlic until onion is translucent.
• Add chipotle peppers that have been removed from the sauce and finely chopped. BEWARE! Add only amount needed for your taste. Add to onions along with the adobe sauce.
• Add coffee through Worcestershire Sauce and whisk to combine. Bring to a simmer and cook for 5 to 6 minutes. Remove from heat and refrigerate until chilled. (Can make the sauce ahead of time.).
• Place pork loin in a deep bowl or large plastic Ziploc bag. Marinate for at least 12 hours up to 2 days. Turn the pork occasionally.
• About 2 hours before grilling, remove pork from marinade. Bring the marinade to a boil (for a minimum of 5 minutes for food safety) until slightly thickened. Season with salt if desired or needed. Use 1/2 cup marinade to baste the pork and use remaining marinade to serve with the pork.
• Heat grill to medium-hot and set pork, fat side down on grill. Turn and baste with the sauce until meat reaches an inernal temperature of 150 degrees F. (About 50 to 60 minutes depending on your grill) Careful not to overcook.
• Let stand for juices to settle. Reheat sauce to serve with the meat.

GRILLED CHIPOTLE TENDERLOIN

Steps:

• Whisk cilantro, chiles, garlic, honey, lime juice, soy sauce, and cumin together in a bowl and pour into a resealable plastic bag. Add pork tenderloins, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 hours.
• Remove tenderloins from the marinade and shake off excess. Discard the remaining marinade and bring pork to room temperature, 20 to 30 minutes.
• Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
• Grill tenderloins on the preheated grill until slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).