Grilled Pork With Whole Spices And Garlic Bread Recipes

GRILLED PORK LOIN ROAST WITH ROSEMARY AND GARLIC

Steps:

• Using a knife, lightly score the fat on top of pork loin.
• In a small bowl, combine herbs, garlic, ½ teaspoon salt, ¼ teaspoon black pepper and 2 TBS olive oil.
• To butterfly roast, place roast fat-side up on cutting board.
• Starting about 1 inch up from cutting board, cut horizontally, stopping about ½ inch before the edge.
• Now, cut into thicker half of roast, again, starting about 1 inch from cutting board and stopping about ½ inch before edge.
• Spread herb mixture evenly over surface of butterflied roast, leaving ½-inch border on all sides.
• Roll meat tightly and tie with kitchen twine at 1-2 inch intervals.
• Roast can be wrapped tightly with plastic wrap and refrigerated for 24 hours if you are going to cook it later.
• Heat grill with all burners on high for 10 minutes, with lid closed. Scrape and oil cooking grate.
• Rub prepared roast all over with 1 TBS olive oil and season with ½ teaspoon salt and ¼ teaspoon ground black pepper.
• Place roast on grill and grill until browned all over, about 12 minutes. For charcoal grills, place roast directly over coals.
• Leave primary burner on high and shut off other burner(s). and roast fat-side up on cooler side of the grill.
• Cook covered until meat thermometer internal temperature reads 140ºF, about 35 minutes.
• Transfer pork to cutting board, tent with foil, and let rest 15 minutes.
• Allow the pork's internal temperature to rise and reach 150ºF.
• Remove twine, slice and serve.

GRILLED PORK LOIN WITH HERBS, CUMIN AND GARLIC

Steps:

• Butterfly the pork by slicing through it horizontally until you almost cut through, but leaving it attached on one side. Open the meat like a book. Depending upon the cut, it should be about 1 to 2 inches in thickness.
• In a blender, purée all of the remaining ingredients, scraping down the sides of the bowl as needed to get a smooth paste. (Add a little water if needed to make the mixture move.) Spread herb paste all over the pork, making sure to cover it thoroughly and evenly. Place the meat in a large resealable plastic bag (folding it back together like a closed book if necessary to fit it in the bag) and let marinate in the refrigerator for at least 8 hours, or up to 48 hours.
• Light the grill or heat to medium. Lay the pork out on the grill so it lies flat (like an open book). Cover grill and let cook until char marks appear on one side, 7 to 12 minutes. Use tongs and a large spatula to flip the meat. Continue to cook on the other side until the center of the meat registers 135 degrees on an instant-read thermometer for medium doneness, about 5 to 8 minutes longer. (The pork will continue to cook as it rests.)
• Transfer meat to a cutting board, cover loosely with foil and let rest for at least 10 minutes before slicing.
• Serve the pork slices garnished with red pepper flakes, lemon wedges, and basil and thyme leaves.

ROAST PORK WITH DUCK SAUCE ON GARLIC BREAD

Steps:

• In a saute pan, melt the butter and olive oil. Add the garlic and saute until softened. Let rest for at least 15 minutes, the longer it rests, the more garlic-y it will be.
• Preheat the oven to 400 degrees F.
• Mix the coriander seeds with the paprika and cumin seeds.
• Paint the bread halves with the garlic mixture. Sprinkle on the spice mixture. Wrap the loaf in foil and bake for 10 minutes. Remove from the foil, separate the halves, and bake for 5 more minutes until crunchy.
• Cut bread into 4 portions. Shmear with Duck Sauce. Fill with the sliced Honey Roasted Loin. Eat.
• Mix together
• Preheat the oven to 400 degrees F.
• Mix together the honey and sugar. Roll the pork loin in it to coat. Roast for 30 to 40 minutes, or until an inserted meat thermometer reads 155 to 160 degrees F. Let rest for 5 to 10 minutes before slicing thinly.

GRILLED GARLIC BREAD

Steps:

• Cut bread in half lengthwise, and cut in half crosswise if very long. Brush cut surfaces of bread lightly with olive oil. Under a broiler or on a grill, toast bread, turning a few times, until cut surfaces are golden brown. (If using a broiler, you can place bread directly on the oven rack.)
• Remove bread to a work surface, grab a garlic clove with your fingertips and rub it lightly over the cut surfaces of the bread. (The papery skin of the garlic will come off.) When the bread is well scented with garlic, brush again with olive oil and toast again. If using tomato, rub the cut surfaces against the bread so the bread absorbs the juice. Oil and toast bread one last time, until golden and charred. Sprinkle lightly with salt and serve immediately.

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).

GRILLED GARLIC BREAD

Steps:

• Preheat a grill to high heat.
• Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
• Spread the butter mixture generously on the baguette slices.
• Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
• Sprinkle with parsley and serve immediately.

GRILLED BREADED PORK CHOPS

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until dry but not golden, 7 to 10 minutes. Cool bread crumbs completely, then stir together with cheese, salt, and pepper in a shallow bowl or a 9-inch pie plate. Lightly season chops with additional salt and pepper.
• Line a baking sheet with wax paper. Put oil in another shallow bowl or 9-inch pie plate. Dip each chop in oil, letting excess drip off, then dredge both sides of chop in bread-crumb mixture, pressing gently to help crumbs adhere, and transfer to baking sheet.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). Grill chops on well-oiled grill rack, covered only if using gas grill, turning over once or twice, until pork is cooked through and crumbs are golden brown, about 10 minutes total.

SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION

Steps:

• Season pork lightly with kosher salt and put it in a bowl or resealable bag.
• Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
• Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
• When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
• Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
• Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.