Pork

Ingredients2 pork tenderloins (12-16 oz. each)

Marinade
1 can (6-oz.) pineapple juice (3/4 cup)
3 tablespoons soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1 1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper

2 cups peeled and cubed fresh pineapple (1-inch pieces)
6 to 8 wooden or metal skewers

Preparation

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side or until the internal temperature of pork is 160 degrees F.

Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Ingredients1 pound whole pork tenderloin
6 slices thin sliced bacon
toothpicks
water-soaked wooden skewers or metal skewers (see application with Sauce
recipe)

Preparation

Cut tenderloin lengthwise into six 1/4-inch slices. Separate slices; place on cutting board (slices should be the size and shape of the bacon). Place a slice of bacon on each pork slice. Starting at one end, roll up into a spiral. Secure with 2 wooden toothpicks.

Carolina Mustard Sauce

3/4 C. prepared mustard
1/2 C. honey
1/4 C. cider vinegar
2 T. ketchup
1 T. brown sugar
2 tsp. Worcestershire sauce
1 tsp. bottled hot pepper sauce
1 C. finely chopped pecans
1 tsp. salt
1/2 tsp. ground black pepper

Combine mustard, honey, vinegar, ketchup, brown sugar, Worcestershire and hot pepper sauce in medium bowl. Reserve 1 Cup of the sauce until ready to serve. Brush remaining sauce over pork rolls.

Combine pecans, salt and pepper in small bowl. Cut each pork roll in half to form 2 pinwheels (12 total) and secure ends with water-soaked wooden skewers or metal skewers. Coat each pork pinwheel with pecan mixture.

Grill pinwheels on the rack of an uncovered grill directly over medium-high heat (375-400F.) until pork is slightly pink in center, 6-8 minutes on each side. To serve, drizzle reserved sauce over pinwheels. Makes 6
servings.

Ingredients1 pound pork tenderloin, cut into 3/4-inch cubes
4 tablespoons olive oil
2 tablespoons EACH crumbled oregano and chopped fresh parsley
2 garlic cloves, crushed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon EACH crushed red pepper flakes, ground black pepper and ground white pepper

Preparation

Combine all ingredients together well in a self-sealing bag; seal and refrigerate 4-24 hours. Prepare a hot fire in grill; remove pork cubes from marinade (discarding any remaining marinade) and skewer.

Grill over direct heat, turning as necessary, to cook and brown evenly.

Serve with grilled skewers of sweet potato pieces and poblano peppers alongside rice and black beans.

Serves 4

Ingredients

4 (1 1/2-inch thick) boneless center loin chops
1 cup teriyaki marinade
1 teaspoon hot pepper sauce (optional)
1/4 cup chopped scallions

Preparation

Combine all ingredients in bowl or plastic bag and marinate from 30 minutes to overnight in refrigerator. Remove chops and grill directly over hot coals for 12 to 15 minutes, turning once.

Ingredients4 boneless pork chops, 1/2-inch thick
1/4 cup thick and chunky hot salsa
2 tablespoons water
2 tablespoons orange marmalade
1/4 teaspoon seasoned salt

Preparation

In small bowl, combine salsa, water, marmalade and seasoned salt; blend well. Place pork chops in plastic bag or nonmetal baking dish. Pour marinade mixture over pork, turning to coat. Seal bag or cover dish; marinate about 1 hour, turning pork chops several times.

When ready to barbecue, remove pork chops from marinade, reserving marinade.

Place chops on grill 4-6 inches above medium-high coals.

Grill about 4 minutes per side, basting with reserved marinade.

Ingredients

2 whole pork tenderloins (about 1 1/2 pounds total)
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed

Preparation

Mix together chili powder, oregano, cumin and garlic and rub over surfaces of tenderloins. Cover and refrigerate 2 to 24 hours.

Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes, until inserted thermometer reads 160 degrees F. Pork is done when there is still a hint of pink in the center.

Slice to serve.

Ingredients

12 small fresh mushrooms
1 cup cubed fresh pineapple
1 pound pork tenderloin
2 teaspoons garlic pepper seasoning
1 cup sweet red pepper cubes blanched
1/4 cup Dijon-style mustard
2 tablespoons honey
2 tablespoons brown sugar

Preparation

If using bamboo skewers, soak 12 skewers in water to prevent burning. Slice pork tenderloin in half lengthwise; slice crosswise into 3/4-inch cubes. Sprinkle with garlic pepper seasoning.

Thread pork, pineapple, red pepper and mushrooms on skewers. Combine mustard, honey and brown sugar in small bowl. Brush on kabobs. Cook over direct heat on hot grill for 8 to 10 minutes, turning once and brushing with mustard mixture. Serves 4.

Ingredients

2 3/4 pounds pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon minced fresh ginger root (can also
use any other form of ginger - works fine, just adjust down to taste)
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon

Place tenderloins in a casserole dish (I use a zip-top bag).

Combine all remaining ingredients in a bowl, mixing well. Pour over tenderloins, cover and marinate in fridge 8 hours or overnight.

Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medium-hot coals or temperature for 25 to 35 minutes, turning often and basting with reserved marinade. Pork is done when meat thermometer inserted into thickest portion of the meat registers 160 degrees F.

To serve, slice thinly and arrange on a serving platter. Garnish with fresh parsley, if desired.

Ingredients4 sheets (12 x 18 inches, ea.) heavy-duty aluminum foil
4 bone-in pork chops, about 1/2 inch thick
pepper to taste
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1/4 C. teriyaki sauce
1 pkg. (20 oz.) frozen cut green beans
hot cooked rice

Preparation

Set grill to medium-high.

Center one chop on each sheet of foil; sprinkle with pepper. Combine cream of mushroom soup and teriyaki sauce; spoon over pork chops. Top with green beans. Bring up foil sides; double fold top and ends to seal packets, leaving room for heat circulation inside. Repeat to make four packets.

Grill 8-10 minutes on covered grill. Serve over rice.

Serves 4.