Tenderloin Tuesday: Asian Grilled Pork Tenderloin with Pineapple

Asian Grilled Pork Tenderloin with Pineapple

 

Times

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour

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Ingredients

2 12-16 oz each Pork Tenderloins
1 6-oz can pineapple juice
3 tablespoons soy sauce
2 tablespoons fresh garlic, minced
2 tablespoons fresh ginger, minced
1 1/2 teaspoons coarse salt (kosher)
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground black pepper
2 cups fresh pineapple, peeled cubed (1-inch pieces)
6-8 wooden or metal skewers

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Cooking Directions

Place pork tenderloins in resealable plastic bag; set aside. In small bowl, combine marinade ingredients; pour over pork. Seal bag; refrigerate for at least 1 hour to marinate, or up to 24 hours to enhance flavor.

Preheat grill to medium-hot. When ready to grill, remove pork from marinade and place on grill. Cook, covered, for about 10 minutes per side (about 20 minutes total) or until the internal temperature of pork is 145 degrees Fahrenheit, followed by a 3-minute rest time.
Meanwhile, place the pineapple chunks on the skewer; place on grill during the last 6 minutes of grilling time, turning after 3 minutes. To serve, slice pork into 1/2-inch slices (medallions) and serve with grilled pineapple.

Serves 6 to 8.

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Serving Suggestions

A bright flavorful accent to grilled pork tenderloin. Chef Su-Mei Yu livens up an Asian-inspired marinated pork tenderloin with grilled pineapple.

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Nutrition

Calories: 180 calories
Protein: 26 grams
Fat: 4 grams
Sodium: 577 milligrams
Cholesterol: 77 milligrams
Saturated Fat: 2 grams
Carbohydrates: 9 grams
Fiber: 1 grams

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Random Leftover Tip:

Make a salad with leftover pork!

 recipe from porkbeinspired.com

 

Tenderloin Tuesday: Pork and Broccoli Phyllo

Pork and Broccoli Phyllo

 

Times

Prep Time: 20 minutes
Cook Time: 25 minutes

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Ingredients

1 pound boneless pork loin, roasted, cut into 1/2-inch cubes
1 12-oz bag frozen broccoli florets, thawed
1 1/2 cups chicken broth
1/2 cup onion, diced
1/2 cup red bell pepper , diced
3 tablespoons Dijon-style mustard
1/8 teaspoon white pepper
1 1/2 tablespoons cornstarch, dissolved in 2 tablespoons water
6 tablespoons dry bread crumbs
8 sheets phyllo dough, thawed
Nonstick vegetable baking spray

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Cooking Directions

Preheat oven to 375 degrees F. Place pork and broccoli in a medium-size mixing bowl, set aside. In small saucepan, bring broth to a boil; lower heat to a simmer, add onion and bell pepper and simmer 10 minutes. Stir in mustard, pepper and cornstarch mixture, bring to a boil, stirring. Remove from heat and mix with pork and broccoli; set aside.

Spray a 2-quart, 11 x 7-inch baking dish with nonstick spray; line with one sheet of phyllo and sprinkle with one tablespoon bread crumbs. Repeat this 3 times; and fill with meat mixture. Cover the meat with phyllo, layering the same way on top as the bottom of the dish. (To clarify, this would be 4 sheets of phyllo dough and 3 tablespoons of bread crumbs beneath and on top of the meat mixture.) Tuck any overlapping phyllo dough gently down the inner sides of the baking dish. Bake until phyllo is brown and filling hot, about 25 minutes. Cut into squares to serve.

Serves 6

Note: If desired, use sheets of phyllo to create individual triangles. Omit bread crumbs.

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Serving Suggestions

Make sure not to let the phyllo dough dry out while working with it. These can be cut into appetizer size. Or serve with a fruit salad for a light midday meal.

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Nutrition

Calories: 320 calories
Protein: 27 grams
Fat: 10 grams
Sodium: 697 milligrams
Cholesterol: 61 milligrams
Saturated Fat: 3 grams
Carbohydrates: 27 grams
Fiber: 3 grams

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Random Safety Tip:

Do not use the same surface for cutting uncooked meat and vegetables. Use different cutting board for uncooked meat.

Recipe from: PorkBeInspired.com

Tenderloin Tuesday: Kick-off Kabobs

Kick-off Kabobs

 

Times

Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 1 hour

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Ingredients

2 pounds boneless pork chops, cut into 1-inch cubes
1 cup Italian dressing
2 tablespoons dried red pepper flakes
1 tablespoon fennel seed
1 large red bell pepper , cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 6-inch wooden skewers, (soak in water for 30 minutes before using)

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Cooking Directions

Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.Makes 24 appetizers.

Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.

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Serving Suggestions

Make these quick and easy, spicy Italian kabobs to kick-off your tailgate. Great for a game day appetizer party. Serve along with Bacon, Lettuce and Tomato Brushetta, Tailgaters Tenderloin Sandwiches, Pineapple-Mango Salsa with Baked Flour Tortilla Chips and Ham and Cherry Roll-ups.

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Nutrition

Calories: 70 calories
Protein: 9 grams
Fat: 2 grams
Sodium: 135 milligrams
Cholesterol: 25 milligrams
Saturated Fat: 0 grams
Carbohydrates: 2 grams

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Random Safety Tip:

Refrigerate leftover pork as soon as possible.PorkBeInspired.com