Archive for the ‘Loins’ Category

Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns


  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.

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Makes 6 servings

  • 1/2 cup olive oil
  • 2 tbsp blackened steak seasoning
  • 2 tsp garlic powder
  • 1 large onion, thinly sliced
  • 6 boneless pork loin chops, cut 1″ thick
  • Corn-Mango Salsa (recipe follows)
  • steamed green and yellow beans (optional)
  1. For marinade, in a resealable plastic bag, combine oil, steak seasoning, and garlic powder; mix well.  Add onion; mix well.  Add chops; seal bag and turn to coat chops.  Marinate in the refrigerator for 12 hours or overnight. 
  2. Drain chops; discard marinade.  For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium heat for 14-18 minutes or until done (160°F), turning once halfway through grilling.  For a gas grill, preheat grill.  Reduce heat to medium.  Place chops on grill rack over heat.  Cover; grill as above.  Serve chops with Corn-Mango salsa and, if desired, green and yellow beans. 

Corn-Mango Salsa:

  • 2 ears fresh sweet corn
  • olive oil
  • 1 medium mango, seeded, peeled and finely chopped
  • 1/2 cup finely chopped red sweet peppers
  • 1/4 cup chopped sweet onion
  • 1/4 cup fresh lemon juice
  • 2 tbsp cooking oil
  • 2 tbsp snipped fresh mint
  • 1 tbsp snipped fresh cilantro
  • 1/4 tsp salt
  1. Husk corn and brush with olive oil, coating all sides.  Grill corn on the rack of an uncovered grill directly over medium heat until kernels are tender and just begin to brown, turning often. 
  2. Remove from grill; cool.  Cut kernels from ears.  In a bowl, combine corn kernels, mango, red sweet pepper, sweet onion, lemon juice, cooking oil, fresh mint, fresh cilantro and salt.  Toss gently to mix. 

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Serves 4-6

  • 1 1/2 – 2 lbs tenderloin
  • 2 tbsp olive oil
  • 1 1/2 cup beef broth
  • 1/4 cup seedless blackberry jam
  • 2 tbsp balsamic vinegar
  • 1 tbsp grated orange zest
  • coarse salt and freshly ground pepper
  • cooking spray
  • thickening flour (optional)
  1. Preheat oven to 450°F. 
  2. Brush the pork with olive oil and season with salt and pepper.  Spray a large ovenproof skillet with cooking spray.  Place the pork in the skillet and place on the burner over medium-high heat.  Brown well on all sides, approximately 5-10 minutes. 
  3. Set the pan in the oven and bake until the meat is no longer pink in the center, about 20 minutes.  Using an oven mitt, remove the skillet from the oven and transfer the pork to a cutting board and tent with foil. 
  4. Place the same skillet with the drippings on the burner over medium heat.  Add the broth and stir to remove brown bits then add the jam, vinegar and orange zest.  Simmer for 5 minutes, if the sauce needs to thicken, whisk in 1 tsp of thickening flour. 
  5. Slice the tenderloin and arrange on individual plates.  Drizzle the blackberry sauce over the top and serve. 

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Makes 3-4 servings

  • 2 tbsp. low-sodium soy sauce
  • 1 tbsp. canola oil
  • 1 tbsp. brown sugar
  • 1 tbsp. dry sherry
  • 1 tbsp. rice vinegar
  • 1 garlic clove, crushed with a garlic press or minced
  • 1/2 tsp. finely grated fresh ginger
  • Pinch red pepper flakes
  • 1 lb. pork tenderloin
  1. Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes; stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for half an hour, or up to 8 hours.
  2. Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once.

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Makes 4 servings

  • 4 (6-8 oz each) boneless center-cut pork loin chops (1 1/2 inches thick)
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 tbsp canola oil
  • 2 tbsp unsalted butter
  • 1 tbsp chopped fresh rosemary
  • 1 clove garlic, finely chopped
  1. Sprinkle pork with salt and pepper.
  2. In a large skillet, heat oil over medium-high heat.  Add pork and cook 4 minutes per side.  Reduce heat to medium; add butter, rosemary and garlic.  Cook, turning pork occasionally, 2-3 minutes, or until instant-read thermometer inserted in each chop registers 155°F.  Remove skillet from the heat.  Cover loosely with foil; let stand 5 minutes.  Spoon pan drippings over pork chops. 

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