Grilled Pork Tenderloin With Three Peppers And Basil Recipes

BEST EVER HEALTHY GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloin dry with a paper towel.
• Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
• Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.
• Preheat grill to medium and oil the grates.
• Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.
• Transfer to a cutting board to rest for 5 minutes before slicing and serving.

BEST DAMN GRILLED PORK TENDERLOIN

Steps:

• Combine all dry ingredients in a bowl and mix well.
• Trim pork tenderloins of any excess fat or silver skin, coat with vegetable oil and rub in entire seasoning mixture.
• Fire up grill to medium/high heat. Make sure grates are well cleaned and oiled. Let grill get good and hot for 5 minutes with the lid closed.
• Add pork tenderloins and grill for 5 minutes with lid closed, or until pork starts to easily release from the grill. Use tongs and give the pork a 1/4 turn and continue grilling for another 2-3 minutes.
• Flip pork tenderloins and continue to grill for 2-3 minutes. Then, use tongs and place the remaining sides on the grill for about 1 minute each, just to get them a quick sear. Pork is done when internal temperature reaches 145°(F)
• Remove pork from grill and let rest for about 5 minutes before serving.

GRILLED STUFFED PORK TENDERLOIN

Steps:

• Preheat a grill to medium high and lightly oil the grates. Butterfly the pork: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book and flatten with your hands. Cover with plastic wrap and pound to about 1/2 inch thick with the flat side of a meat mallet or a heavy skillet.
• Rub the pork with the grated garlic and season with salt and pepper. Arrange the red peppers on top of the pork in a single layer, then the basil and mozzarella, leaving a 1-inch border on one long side. Roll up from the opposite long side into a tight log and tie with kitchen twine in three or four places. Rub with 1 tablespoon olive oil and season well with salt and pepper.
• Grill the pork, covered and turning occasionally, until a thermometer inserted into the meat (not the filling) registers 145 degrees F, 12 to 14 minutes. Let rest about 5 minutes, then slice.
• Meanwhile, strip the kale leaves from the stems and tear into pieces. Heat the remaining 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the kale, smashed garlic and a big pinch each of salt and pepper. Cook, tossing, until the kale is tender, about 5 minutes. Roughly chop the giardiniera and stir into the kale until heated through, 30 seconds to 1 minute. Divide among plates and serve with the pork.

GRILLED PORK TENDERLOIN WITH THREE PEPPERS AND BASIL

Steps:

• 1. Clean pork tenderloin removing any side strap and silver skin. 2. Rub the pork with crushed peppercorns depending on how strong you would like the flavor. 3. Roll the meat in the basil. Place in a glass dish and strong you would like the flavor. 4. Combine julienned peppers and prosciutto. Place in dish with pork ands prinkle with the balsamic vinegar. Cover and marinate overnight. 5. Remove pork tenderloin from marinade. Squeeze off surface oil before grilling. Do the same with julienne peppers. 6. Oil grill with olive oil. Grill the pork tenderloin over medium coals. Baste with herbed oil (oil, basil, garlic) during cooking. Cooking time is 12-15 minutes. 7. Place the peppers in a saute pan. Add 2 tablespoons marinade. Sweat vegetables. 8. Let the tenderloin rest five miniutes after frilling. cut on the bias against the grain. Place cooked peppers on the serving platter or individual plate. Arrange sliced pork on top of peppers. Sprinkle with a little more of the drained olive oil. 9. Serve with grilled new potatoes, grilled polenta, buttered zucchini or past with pesto. 10, Wine suggestions: Pinot noir or Cabernet Sauvignon

GARLIC HERB GRILLED PORK TENDERLOIN

Steps:

• Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
• Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

THAI-STYLE GRILLED PORK TENDERLOIN

Steps:

• For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
• For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
• Weave 2 pieces of pork onto each skewer.
• For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
• For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
• Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
• Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

GRILLED GARLIC/BASIL PORK TENDERLOIN

Steps:

• Trim any excess fat and silver skin from the tenderloins and place in a gallon size zip-loc bag.
• Add the olive oil, garlic and basil, evacuate most of the air and seal the bag. Message until the garlic and basil is evenly distributed around the meat and refrigerate for 4 hours or more.
• Remove the tenderloins from the refrigerator about 30 minutes prior to grilling. Preheat the grill to allow searing to take place.
• Sear the tenderloins for 2 minutes on each side to seal in the juices and to provide grill marks. Reduce heat and grill for an additional 14-16 minutes turning after 7-8 minutes depending on how large your tenderloins are and how well done you like your pork.
• This entree goes very well with fresh green beans and a grilled Vidalia onion.
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• This grilled Vidalia recipe comes from a Weber recipe newsletter.
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• Remove thin slice from top and bottom of onion and peel. Slice in half laterally. For each half, make 4 cuts from top toward bottom 1/2 way through onion. Season with salt and pepper and place small pat of margarine in center. Cut bacon strip in half and lay on top of onion. Wrap in foil and grill for 60 minutes at 350°. The onion will caramelize and become very sweet.