Capt Dees Easy Grilled Pork Loin Recipes

EASY GRILLED PORK TENDERLOIN

Easy Grilled Pork Tenderloin image

"We've been making this dish for years and everyone who tastes it requests the recipe," writes Debbie Wigle of Williamson, New York. "We often double it and serve the leftovers on a mixed green salad."

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1/2 cup Italian salad dressing
1/4 cup reduced-sodium soy sauce
1 pork tenderloin (1 pound)
1/2 teaspoon Montreal steak seasoning

Steps:

In a large resealable plastic bag, combine salad dressing and soy sauce; add pork. Seal bag and turn to coat; refrigerate for up to 4 hours. , Drain and discard marinade. Rub pork with steak seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Prepare grill for indirect heat. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 171 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 500mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

CAPT DEE'S EASY GRILLED PORK LOIN

Capt Dee's Easy Grilled Pork Loin image

You can use gas grill if you have 3 rows of burners. Use front and back only and put loin in middle. Timing may be a little quicker so you'll have to keep eye on temperature.

Provided by Dee Rack @CaptDee

Categories Pork

Number Of Ingredients 5

Ingredients

- whole pork loin
bunch(es) fresh rosemary
bunch(es) fresh thyme
bunch(es) fresh italian parsley
bottle(s) honey mustard dressing

Steps:

Wash loin and pat dry
Finely chop the Rosemary and Thyme (at least a tablespoon each) and sprinkle over entire loin and rub on. Finely chop the entire bunch of Parsley and pat on the loin. Do this a minimum of 1 hr before you put on grill. I like to do it the night before and get a little more flavor.
Fix your charcoal grill so you have 2 rows of briquets. Place loin lengthwise between rows of briquets, not directly over them. This way the loin can cook with indirect heat. Turn every 6-7 minutes basting with honey mustard dressing until internal temperature reaches 145 - 150 (use meat thermometer) this usually takes around 50 minutes. Take off grill and let rest at least 10 minutes, it will keep cooking so don't let it reach over 150 before you take it off or it will be dry. Slice and enjoy:)

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