Grilled Pork With Orange Thyme Glazed Vegetables Recipes

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BEST DAMN GRILLED PORK TENDERLOIN



Best Damn Grilled Pork Tenderloin image

Mouthwatering, tender, juicy and loaded with amazing flavor, this grilled pork tenderloin is an all-time favorite.

Provided by RecipeTeacher

Number Of Ingredients 10

2 pork tenderloins, 1.25-1-75lbs. each
1/4 cup brown sugar, light or dark
2 tbs smoked paprika
2.5 tsp kosher or course salt
2 tsp ground mustard
1 tsp onion powder
1 tsp ground black pepper
1/2 tsp garlic powder
1 tbs vegetable oil
1/2 tsp cayenne (optional)

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.

ORANGE-GLAZED, PORK TENDERLOIN WITH ITALIAN SEASONING



Orange-Glazed, Pork Tenderloin with Italian Seasoning image

Pork tenderloins turn out tasty and juicy when briefly brined, glazed with orange, and grilled over coals.

Provided by Ben S.

Categories     World Cuisine Recipes     European     Italian

Time 1h23m

Yield 6

Number Of Ingredients 7

½ cup kosher salt
½ cup sugar
1 quart water
2 (1 pound) pork tenderloins
½ cup orange juice concentrate, thawed
3 large cloves garlic, minced
2 teaspoons Italian seasoning

Steps:

  • Dissolve salt and sugar in 1 quart of water in a bowl. Add meat and let stand 45 minutes. Rinse, then pat dry.
  • Meanwhile, in a small pan, reduce orange concentrate by half over low heat. Stir in garlic and Italian seasoning. Brush pork with glaze and set aside.
  • Either build a charcoal fire in half the grill or turn gas grill burners on high for 10 minutes. Lubricate hot grill rack with an oil-soaked rag using tongs.
  • Place tenderloins on hot grill rack and close lid; grill until well-seared, about 7 minutes. Turn meat and close lid; grill until well-seared on second side, about 6 minutes longer. Turn off gas grill (or move meat to the charcoal grill's cooler side) and let tenderloins sit in covered until the internal temperature reaches 145 degrees (63 degrees C) on a meat thermometer, about 5 minutes longer.

Nutrition Facts : Calories 239.2 calories, Carbohydrate 26.8 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.5 g, Protein 24.1 g, SaturatedFat 1.2 g, Sodium 7647.9 mg, Sugar 25.5 g

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

GRILLED PORK CHOPS WITH ORANGE GLAZE



Grilled Pork Chops with Orange Glaze image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 15

1/2 cup kosher salt
1 tablespoon smoked salt
1 teaspoon black peppercorns
1 bay leaf
1 cup honey
4 tea bags black tea
4 (6-ounce) bone-in pork chops
1 tablespoon toasted sesame oil
3 tablespoons low-sodium soy sauce
1/2 cup white wine
1 orange, zested and juiced
1 tablespoon mirin
1 tablespoon grated fresh ginger
3 tablespoons honey
Salt and pepper

Steps:

  • For the brine: Combine 1/2 gallon cold water, kosher salt, smoked salt, peppercorns, bay leaf, honey and tea bags in a large zip-top bag. Place the pork chops into the bag and the bag into the refrigerator. Let marinate for 2 hours. Remove the chops from the brine and pat dry with a paper towel. Discard the brine and allow the pork chops to come to room temperature, about 20 minutes.
  • Prepare a grill or grill pan to medium-high heat. Place the pork chops on the grill and cook for 6 to 8 minutes per side. Remove to a plate, cover with foil and keep in a warm place while making the glaze.
  • For the glaze: Combine the sesame oil, soy sauce, white wine, orange zest and juice, mirin, ginger, honey and salt and pepper in a medium saucepan over medium-high heat. Bring to a low boil and reduce the heat to low. Simmer about 10 minutes.
  • Drizzle about 3 tablespoons of the glaze on each pork chop and serve immediately.

PAULA DEEN'S GRILLED ORANGE-GLAZED PORK TENDERLOIN



Paula Deen's Grilled Orange-Glazed Pork Tenderloin image

Make and share this Paula Deen's Grilled Orange-Glazed Pork Tenderloin recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time P1DT40m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup orange juice
1/4 cup olive oil
2 cloves garlic, chopped
1 teaspoon salt
2 pork tenderloin (1 1/4 pounds each)
1/3 cup honey

Steps:

  • In a blender, combine the orange juice, olive oil, garlic, and salt, and blend until smooth. Place the tenderloins in a 2.5-gallon resealable plastic bag or a large bowl. Pour the marinade over them, seal or cover with plastic wrap, and marinate in the refrigerator for 8 hours or overnight.
  • Fire up the grill. Remove the tenderloins from the marinade and pat drive. Pour the marinade into a small saucepan, add the honey, and let the mixture boil until it is reduced to a syrupy consistency, about 20 minutes.
  • Meanwhile, brush the grill with oil and grill the pork over medium heat for 20 minutes, turning occasionally. Brush some of the orange glaze over the pork and continue to cook, brushing with more glaze, until an internal temperature of 150°F is reached (check with an instant-read thermometer), about 20 minutes more. Let the pork rest for a few minutes before slicing.

Nutrition Facts : Calories 185.2, Fat 9.2, SaturatedFat 1.3, Sodium 392.3, Carbohydrate 26.4, Fiber 0.5, Sugar 19.1, Protein 1.6

ORANGE ROSEMARY GRILLED PORK TENDERLOIN



Orange Rosemary Grilled Pork Tenderloin image

This is my own recipe. I love the flavour of rosemary and orange together, so I came up with a marinade for pork tenderloin. This turned out really good. Makes for a really healthy and fresh tasting grilled pork dish. Served this with Almond Cranberry Rice and carrots.

Provided by L. Duch

Categories     Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 7

16 ounces pork tenderloin, cut into medallions
2 oranges, juice of
2 tablespoons olive oil
1 tablespoon rosemary, fresh and minced
1 tablespoon onion, minced
1 garlic clove, minced
1 teaspoon red pepper flakes

Steps:

  • NOTE: Most of the time is for marinading time. Actual work time (putting it together and then cooking) is about 30 minutes.
  • Cut tenderloin into 1-1/2" thick medallions.
  • Mix remaining ingredients together and pour into a ziplock bag.
  • Put tenderloin in marinade and mix around well, being sure to coat meat thoroughly.
  • Put in fridge for at least 4 hours, but the flavours infuse better when left overnight.
  • When ready to cook. Heat your grill and remove medallions from marinade, discarding marinade, and grill on med/high until done. About 15 minutes.

Nutrition Facts : Calories 219.2, Fat 10.9, SaturatedFat 2.3, Cholesterol 73.7, Sodium 60, Carbohydrate 5.3, Fiber 0.3, Sugar 3.8, Protein 23.9

GRILLED PORK TENDERLOIN A LA RODRIGUEZ WITH GUAVA GLAZE AND ORANGE-HABANERO MOJO



Grilled Pork Tenderloin a la Rodriguez with Guava Glaze and Orange-Habanero Mojo image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 18

2 pork tenderloins (about 1 1/2 pounds each)
2 tablespoons canola oil
Salt and freshly ground pepper
Guava Glaze, recipe follows
Orange-Habanero Mojo, recipe follows
1 cup guava jelly, or apricot jam
1/4 cup Dijon mustard
1/4 cup freshly squeezed orange juice
Salt and freshly ground pepper
2 tablespoons canola oil
1 small red onion, finely chopped
4 cloves garlic, finely chopped
1/2 cup fresh lime juice
3 cups freshly squeezed orange juice
1/2 habanero chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin seeds
Salt and freshly ground pepper

Steps:

  • Preheat a grill to high.
  • Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately.
  • Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper.
  • Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.

Nutrition Facts : Calories 575 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 147 milligrams, Sodium 710 milligrams, Carbohydrate 55 grams, Fiber 1 grams, Protein 48 grams, Sugar 44 grams

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