The Grill Recipes Blog

INGREDIENTS 2 pork tenderloins 1 cup balsamic vinegar 1 teaspoon chopped garlic 1/4 cup olive oil 3 tablespoons fresh rosemary Salt and pepper to taste DIRECTIONS Combine vinegar, garlic and oil with rosemary. Add pork tenderloins and marinate them for 20 minutes in the refrigerator. Preheat a grill for medium heat. Remove from marinade. Season tenderloins with pepper and salt. Grill over medium heat, for 15-25 minutes.

INGREDIENTS 1 1- to 1 1/4-pound pork tenderloin, cut into 1/2-inch-thick medallions 3 tablespoons vegetable oil 1/2 onion, coarsely chopped 3/4 cup pumpkin seeds (pepitas) 1/4 cup peanuts (1 1/2 ounces) 1/4 cup sesame seeds (1 1/2 ounces) 2 garlic cloves, minced 4 cups water 12 ounces tomatillo,* husked 2 teaspoons coarsely chopped seeded jalapeño chili 1 1/2 cups fresh cilantro leaves 1 1/2 cups torn romaine leaves 1 1/4 cups low-salt chicken broth 3 radishes, trimmed, chopped DIRECTIONS Place pork between 2 sheets of waxed paper. Pound to 1/4- to 1/2-inch thickness. (Can be made 4 hours ahead. Cover; chill.) Heat 2 tablespoons oil in heavy large skillet over medium heat. Add next 5 ingredients. Sauté until seeds are lightly browned, about 4 minutes. Set aside. Place 4 cups water, tomatillos, and jalapeño in small saucepan. Simmer over medium heat until tomatillos are soft and olive-green color, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer tomatillos, jalapeño...

INGREDIENTS 2 boneless pork chops 1/2 cup white wine 3 tablespoons olive oil 1 tablespoon lemon juice 1 clove garlic, crushed 1/2 teaspoon dried sage 2 teaspoons dried parsley Pepper, to taste Hickory wood chips DIRECTIONS Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes. ...

INGREDIENTS 3 slabs pork back ribs 1/2 cup sugar 1/4 cup paprika 3 tablespoons seasoned salt 2 tablespoons chili powder 2 tablespoons ground black pepper 1 tablespoon celery salt 1 tablespoon onion powder 1 tablespoon garlic powder 2 teaspoons ground sage 1 teaspoon dry mustard 1 cup your favorite barbecue sauce 1/2 cup honey DIRECTIONS In pint-jar with tight-fitting lid, combine sugar, paprika, seasoned salt, chili powder, black pepper, celery salt, onion powder, garlic powder, ground sage and dry mustard. Place lid on jar and shake jar to combine thoroughly....

INGREDIENTS 6 pounds pork spareribs 1/2 cup packed brown sugar 2 tablespoons chili powder 1 tablespoon paprika 1 tablespoon freshly ground black pepper 2 tablespoons garlic powder 2 teaspoons onion powder 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon cayenne 1 teaspoon jalapeno seasoning salt (optional) 1 teaspoon ground cinnamon Mop Sauce: 1 cup apple cider 3/4 cup apple cider vinegar 1 tablespoon onion powder 1 tablespoon garlic powder 2 tablespoons lemon juice 1 jalapeno pepper, finely chopped (optional) 3 tablespoons hot pepper sauce kosher salt and ground black pepper to taste 2 cups wood chips, soaked ...

INGREDIENTS 2 boneless pork chops, cut into 3/4-inch cubes 1 tablespoon Caribbean-style rub 1 (10 ounce) package couscous 1/2 cup dried cheries 2 cups boiling water 1/2 teaspoon salt 4 tablespoons olive oil 4 green onions, sliced 2 oranges, peeled and sliced 1 medium cucumber, sliced 2 tablespoons orange juice Zest of 1 orange 2 tablespoons chopped pecans 1 1/2 teaspoons brown sugar Salt and pepper, to taste DIRECTIONS In plastic bag, shake together the pork cubes and Caribbean rub to evenly coat the pork. Skewer pork and grill over medium-hot fire for 8 minutes, turning occasionally to brown evenly. Meanwhile, in large bowl combine couscous and boiling water and 1/2 teaspoon salt; let sit 5 minutes. Stir cherries and gre...

INGREDIENTS 5 pounds pork spareribs, cut into serving size pieces 1/2 cup butter 1 medium onion, chopped 1 tablespoon minced garlic 1/2 cup distilled white vinegar 1 cup water 1 cup ketchup 1 cup hickory smoke flavored barbeque sauce 1 lemon, juiced salt and pepper to taste DIRECTIONS Place ribs in large skillet or roasting pan. Cover with lightly salted water, and bring to a boil. Reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. Remove from heat, and drain. Place the boiled ribs in a roasting pan, and cover with sauce. Cover, and refrigerate for at least 2 hours. Melt butter in a saucepan over medium heat. Cook the onion and garlic in butter until the onion is tende...