Grilled Garlicbasil Pork Tenderloin Recipes

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GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

Alton Brown's Grilled Pork Tenderloin recipe, from Good Eats on Food Network, stays moist thanks to hours of soaking in a sweet and sharp lime-based marinade.

Provided by Alton Brown

Categories     main-dish

Time 6h35m

Yield 4 servings

Number Of Ingredients 9

1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
1 chipotle chile pepper in adobo sauce
1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Steps:

  • Trim the pork tenderloin of any excess fat and silver skin.
  • Place the lime zest, lime juice, honey, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.
  • Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.
  • Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.
  • Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.
  • Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

Nutrition Facts : Calories 200 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 74 milligrams, Sodium 600 milligrams, Carbohydrate 15 grams, Fiber 0 grams, Protein 24 grams, Sugar 12 grams

GRILLED PORK TENDERLOIN



Grilled Pork Tenderloin image

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Provided by Cathy Christensen

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 5

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Steps:

  • Prepare grill for indirect heat.
  • Season meat with garlic powder, salt, and pepper.
  • Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
  • Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

BASIL-GARLIC GRILLED PORK CHOPS



Basil-Garlic Grilled Pork Chops image

I was tired of the same old chops, and decided to try something new... WOW! These chops are fantastic!! They are great for casual entertaining or family dinner. With the fresh basil and grated garlic, the flavor is very refreshing! Everyone will love these!

Provided by Gina-Li

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 (8 ounce) pork chops
1 lime, juiced
4 cloves garlic, minced
¼ cup chopped fresh basil
salt and black pepper to taste

Steps:

  • Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate.
  • Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 323.8 calories, Carbohydrate 2.8 g, Cholesterol 130.6 mg, Fat 11.1 g, Fiber 0.6 g, Protein 50.4 g, SaturatedFat 3.8 g, Sodium 82.6 mg, Sugar 0.3 g

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

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

GRILLED ROSEMARY PORK TENDERLOIN



Grilled Rosemary Pork Tenderloin image

This easy recipe was brought to The Times in a 1994 article about winter grilling, but many readers love this dish year round. Marian Burros called for cutting the pork tenderloin into slices before marinating it in a simple mixture of garlic, red wine and fresh rosemary before grilling, but it works just as well with whole tenderloins and dried rosemary.

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 6

8 ounces pork tenderloin
Salt and pepper
1 clove garlic
1 tablespoon fresh rosemary, chopped (or 2 teaspoons dried rosemary)
1/2 cup dry red wine
Nonstick spray or neutral oil for the pan

Steps:

  • Wash and dry tenderloin, and cut into 1/4-inch-thick pieces. Season with salt and pepper. Place in small bowl.
  • Crush garlic; rinse and remove leaves from rosemary stems, and chop. Combine garlic and rosemary with wine, and pour over pork. Turn pork to marinate well.
  • When ready to cook pork, spray stove-top grill with pan spray, and heat. Place pork slices on grill. Cook for about 5 minutes total, turning once and basting once or twice with marinade.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 4 grams, Carbohydrate 2 grams, Fat 6 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 407 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED PORK TENDERLOINS



Grilled Pork Tenderloins image

We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup honey
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)
Hot cooked rice

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

GRILLED GARLIC/BASIL PORK TENDERLOIN



Grilled Garlic/Basil Pork Tenderloin image

This is another favorite for me. Simple, lean, healthy and inexpensive. Goes well with green beans and perhaps a grilled Vidalia onion.

Provided by Three-olive Martini

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

2 pork tenderloin
4 garlic cloves, thinly sliced
3 ounces extra virgin olive oil
2 tablespoons basil

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.
  • ---.
  • This grilled Vidalia recipe comes from a Weber recipe newsletter.
  • ---.
  • 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.

MARINATED GRILLED PORK TENDERLOIN



Marinated Grilled Pork Tenderloin image

Provided by Food Network

Categories     main-dish

Time 52m

Yield 6 servings

Number Of Ingredients 10

3 (3/4 to 1 pound) pork tenderloins
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup honey
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 tablespoons fresh orange juice
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced shallots
1 teaspoon minced fresh ginger

Steps:

  • Trim the tenderloins of all fat and silverskin. Place them in a shallow baking dish large enough to hold them without crowding.
  • Combine the soy sauce, sherry, honey, vinegar, oil, and orange juice in a medium bowl, whisking until well blended. Stir in the rosemary, shallots, and ginger. Pour the mixture over the tenderloins. Cover with plastic wrap and allow to marinate at room temperature for 2 hours.
  • Preheat an outdoor grill or indoor grill pan.
  • Remove the pork from the marinade, shaking off any excess. Place the tenderloins on the grill and cook, turning frequently, for about 18 minutes, or until an instant-read thermometer inserted into the thickest part reads 155 degrees F. Transfer to a platter and allow the meat to rest for 10 minutes before carving.
  • Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.
  • Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork. Serve with a tossed salad.

GRILLED GARLIC PORK TENDERLOIN



Grilled Garlic Pork Tenderloin image

A great marinade for pork. The marinating could be done for a shorter time, but I love the flavor it gets after sitting that long.

Provided by Rodger

Categories     Pork

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 8

6 cloves garlic, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh gingerroot
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne, to taste
4 (3/4 lb) pork tenderloin, trimmed

Steps:

  • Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
  • Blend.
  • Put the pork in a sealable plastic bag and pour the marinade over it.
  • Put in the refrigerator for 1-2 days, turning occassionally.
  • Let pork stand at room temperature about 30 minutes before cooking.
  • Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
  • Let stand 5 minutes before slicing.

Nutrition Facts : Calories 445.7, Fat 26.1, SaturatedFat 5.2, Cholesterol 147.6, Sodium 473.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 47.9

GRILLED MARINATED PORK FILLET



Grilled Marinated Pork Fillet image

Provided by Jacques Pépin

Categories     Food Processor     Ginger     Pork     Marinate     Low Carb     Low Fat     Low Cal     Dinner     Meat     Grill/Barbecue     Healthy     Jalapeño

Number Of Ingredients 9

Marinade:
1 small piece ginger, peeled and cut into 1/2-inch pieces (1 1/2 teaspoons)
1 clove garlic, peeled
1 tablespoon honey
jalapeño pepper
2 tablespoons nuoc mam, or fish sauce
1 tablespoon water
1 large pork fillet (about 1 1/2 pounds), trimmed of all fat and silver skin (1 pound, 2 ounces trimmed weight)
1 teaspoon canola oil

Steps:

  • Place all the marinade ingredients in the bowl of a food processor and process until pureed. Pour the marinade into a plastic food bag, and add the trimmed pork fillet. Seal the bag tightly, and shake it until the meat is well coated with the marinade. Refrigerate for at least 2 and up to 8 hours.
  • About 30 minutes before cooking time, heat a grill until it is hot. Preheat the oven to 200 degrees.
  • Remove the pork fillet from the marinade, and reserve the marinade in an ovenproof skillet or metal gratin dish. Sprinkle the fillet with the oil, and place it on the hot grill. Cook, covered, about 6 minutes, then turn the fillet over. Cook, covered, for 6 minutes on the second side, until the meat is nicely grilled on all sides.
  • Bring the reserved marinade to a boil on top of the stove. Return the meat to the marinade and place it in the 200-degree oven for at least 10 minutes but as long as 40 minutes to rest. Slice the fillet, and serve with some of the juices.

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