Sicilian Grilled Pork Loin With Agrodolce Grilled Peaches Recipes

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ROTISSERIE GRILLED PORK LOIN RECIPE



Rotisserie Grilled Pork Loin Recipe image

Homemade barbecue sauce is the start of this show with brown sugar, ginger and garlic. You could indirectly grill this meat, too.

Provided by RecipeTips

Number Of Ingredients 13

1 loin, boned (5 lb )
COUNTRY BARBECUE SAUCE:
1 1/4 cups ketchup
2/3 cup oil
1 cup vinegar
5 tablespoons Worcestershire sauce
1 cup Brown Sugar
2 tablespoons dry mustard
3 teaspoons fresh ginger
1 clove garlic, minced
1 lemon, sliced
2 tablespoons butter, melted
Salt and pepper

Steps:

  • Combine sauce ingredients in saucepan and boil. Grill meat for 3 hours. Brush with barbecue sauce frequently. Meat thermometer should register 170°.

PORK AGRODOLCE



Pork Agrodolce image

Agrodolce, a generic Italian term for any type of sweet and sour condiment, really shines when used for braising chunks of succulent pork shoulder. This soul-warming comfort food is amazing served on rice, pasta, polenta, or, as seen here, a big pile of ricotta mashed potatoes. I'm not sure if Italians barbecue like we do here in the States, but the sauce very much reminded me of something we'd brush on a rack of ribs while sipping a cold beer.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h45m

Yield 12

Number Of Ingredients 13

1 teaspoon olive oil
2 tablespoons tomato paste
⅓ cup aged balsamic vinegar
¼ cup distilled white vinegar
3 tablespoons honey
1 anchovy fillet, or more to taste, mashed
¼ cup finely chopped green onions
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon kosher salt, or more to taste
1 teaspoon red pepper flakes
1 teaspoon freshly ground black pepper
3 ½ pounds boneless pork shoulder

Steps:

  • Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
  • Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
  • Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
  • Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

Nutrition Facts : Calories 198.5 calories, Carbohydrate 6.5 g, Cholesterol 52.3 mg, Fat 12.9 g, Fiber 0.3 g, Protein 13.8 g, SaturatedFat 4.6 g, Sodium 555.5 mg, Sugar 5.7 g

SICILIAN GRILLED PORK LOIN WITH AGRODOLCE GRILLED PEACHES



Sicilian Grilled Pork Loin with Agrodolce Grilled Peaches image

Provided by Bobby Flay

Categories     main-dish

Time 8h40m

Yield 4 to 6 servings

Number Of Ingredients 19

1 boneless blade-end pork loin with 1/8-inch layer of fat still attached to one side
Honey-Rosemary Brine, recipe follows
2 tablespoons olive oil
Freshly ground black pepper
Agrodolce Grilled Peaches, recipe follows
2 cups low-sodium chicken broth
1/2 cup kosher salt
1/4 cup clover honey
2 tablespoons sugar
2 teaspoons black peppercorns
8 large sprigs fresh rosemary
4 cloves garlic, smashed
4 cups ice cubes
1 cup red wine vinegar
1/4 cup clover honey
1/4 cup peach nectar or water
Kosher salt and freshly ground black pepper
3 slightly under ripe peaches, halved and pitted
1/4 cup canola oil

Steps:

  • Tie the loin with kitchen twine at 1-inch intervals and add to the Honey-Rosemary Brine in a large container. Brine the pork loin in the refrigerator for at least 4 hours and up to 12 hours. Remove from the brine, rinse under cold water and pat dry with paper towels. Let sit at room temperature for 1 hour before grilling.
  • Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash) and add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals. Spread the soaked wood chips evenly over the top and the rosemary sprigs or sage leaves, if desired. Put the cooking grate in place and open the grill lid vents halfway. Let the grate heat for 5 minutes. Use a grill brush to scrape the cooking grate clean.
  • Brush the entire loin with the olive oil and sprinkle with pepper. Place the pork on the opposite side of the coals but close to the fire. Cover with the lid and turn the lid so that the vents are opposite the fire to draw smoke through the grill. Use a grill thermometer and make sure the heat inside the grill is at 400 degrees F.
  • Grill the pork, covered, until an instant-read thermometer inserted into the thickest part of the pork registers about 135 degrees F. This will take anywhere from 30 to 45 minutes, depending the thickness of the loin.
  • Transfer the loin to a cutting board, tent loosely with foil and let rest 15 minutes before cutting into thick slices. Serve with the Agrodolce Grilled Peaches and drizzle some of the reduced peach glaze over the meat.
  • Bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature.
  • Bring the vinegar, honey, nectar and some salt and pepper to a simmer in a large high-sided saute pan over medium heat. Cook until the liquid is reduced to a syrupy consistency, about 15 to 20 minutes. Remove from the heat.
  • Brush the cut side of the peaches with the canola oil, season with salt and pepper and place cut-side down on the grill over medium-high heat. Grill until lightly golden brown, 2 to 3 minutes. Flip, cook 1 to 2 minutes then brush with the glaze and cook another minute or so. The peaches should be tender but hold their shape. Transfer the peaches to a platter and drizzle with some of the glaze.

JER'S GRILLED LOIN OF PORK



Jer's Grilled Loin of Pork image

This is one of my husband's favourite meals. What can I say about the glaze...You'll see. I hope you like this as much as our family does. For extra flavour double the glaze and marinate overnight.

Provided by Baby Kato

Categories     Pork

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

2 1/2 lbs pork loin roast, boneless
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme (or 3 large sprigs fresh thyme)
1/4 cup apple juice (may substitute sweet cider)
2 tablespoons honey, liquid
1/4 cup tomatoe ketchup
1/2 teaspoon ground cloves

Steps:

  • Rinse and dry pork.
  • Cut loin halfway through into serveral thick slices.
  • Sprinkle with salt and pepper.
  • Insert thyme into cut slices.
  • Combine glaze ingredients.
  • Grill roast or broil for 1 hour, turning over and basting often with glaze.
  • We like this with roasted or baked sweet potatoes, corn on the cob and thick slices of watermelon.

Nutrition Facts : Calories 648.4, Fat 27.5, SaturatedFat 10, Cholesterol 229.8, Sodium 624.2, Carbohydrate 14.6, Fiber 0.3, Sugar 13.5, Protein 81.6

GRILLED PEACHES



Grilled Peaches image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 servings

Number Of Ingredients 6

4 ripe medium peaches
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/4 cup dark brown sugar
1 to 2 pints frozen vanilla yogurt
Suggested toppings: toasted sliced almonds

Steps:

  • Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar. Set aside for 15 minutes while you preheat a grill with a medium-high heat. Grill skin side down until skin is slightly charred, about 3 minutes. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
  • Divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

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