Pork Tenderloins With Spicy Mustard Another Great Grill Recipe
As the weeks continue to roll by this summer, we're going to try another grilling recipe this week. Pork tenderloin is a favorite of mine, no matter how it is prepared.
When cooked on the grill, the tenderloin takes on a crispy outside, yet the inside is still tender and juicy. Prepare the tenderloin with a mustard rub, and that crisp will become even more flavorful.
Add in some grilled peaches and you've got yourself another perfect summer meal.
Grilled Pork Tenderloins with Spicy Mustard
1 Pork Tenderloin
2 Ripe Peaches
1 Tbsp Dijon Mustard
1 Tbsp Horseradish
1 Tbsp Brown Sugar
Rosemary Leaves
Salt
Black Pepper
First, slice open your peaches and remove the pit. Trim them up and set the slices aside. Next, lay out the tenderloin and pat it dry with a paper towel, then season it with salt and pepper.
In a small bowl, mix together the mustards. Finely chop the rosemary and then add that to the bowl as well. Mix the mustard well, then set aside.
Heat a small pan of water over medium heat and mix in the brown sugar. Place your peach slices in the water and cover.
Heat your grill up to medium-high heat, then place the tenderloin on the grill. Cook for about 15 minutes, turning so that each side has been marked. At this point, remove your peaches from the water and set aside.
After the 15 minutes, begin to brush on the mustard mix. Cook for another 15 minutes, or until cooked all the way through.
With about 5 minutes remaining, place the peaches on the grill as well. Remove all the food from the grill, and you're ready to serve.
Feel free to adjust the amount of horseradish that you use. The same goes for the rosemary. Also, remember to be careful with the peaches when you grill them. They aren't as firm as other fruits like pineapple. Don't forget to oil your grate before you grill!
As always, enjoy, and see you next week.
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Instead, her "friend" Adrian submarined her in the pork challenge. Adrian won the right to choose which cut of pork the rest of his competitors would cook with. He gave Alejandra pork loin -- arguably the easiest of the cuts, underscoring perhaps that
Pork tenderloin is a favorite of mine, no matter how it is prepared. When cooked on the grill, the tenderloin takes on a crispy outside, yet the inside is still tender and juicy. Prepare the tenderloin with a mustard rub, and that crisp will become
Prepare a charcoal grill with a medium-hot area and an empty zone or light the burners on a gas grill to medium. Set the pork over the hotter part of the grill and cook for 3 minutes or until it gets grill marks and releases easily from the rack when
She followed suit approximately two years later. But despite her personal lifestyle, she emphasizes that she can and does prepare meat. A favorite is a pork loin she marinates for 30 hours and serves Cuban style. She calls it her Little Havana pork
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Charcoal Roasted Pork Loin
There are certain people (and we’re eagerly awaiting comments from you all) who think that cooking meat on a gas grill isn’t “real” grilling. Personally, we’re a little more lenient and admit there are times when the instant and easily controlled heat of a gas grill suites us just fine. We do agree, however, that if you always cook on a gas grill you haven’t truly experienced what separates grilling from all other cooking methods.
Meat cooked over charcoal (or regular wood) has a smoky flavor that simply cannot be achieved by cooking over a gas flame or in an oven. It’s not that gas grilled meat doesn’t taste good, it just doesn’t have that subtle but addictive smokiness that complements pretty much any type of meat so well. People who claim that meat cooked on a gas grill has a smoky flavor are often mistaking “burnt” for “smoky” – a blackened exterior is not ideal for your health or for the flavor of your food. Meat cooked over charcoal, in our experience, also cooks more evenly and is less likely to become dry and stringy.
So if charcoal-grilled meat really does have a more complex and tender flavor, then why do so many people use gas grills? One word: convenience. Light a match, turn a valve, wait five minutes for the grill to heat up and you’re good to go. Preparing to grill over charcoal does take longer, but not as long as you might think. In 15-20 minutes your grill will be ready, which gives you just enough time to mix together a spice rub and season your meat.
Before lighting up your charcoal grill, choose your heat source wisely. Avoid briquettes made from wood by-products (i.e. industrial waste) and additives that guarantee that your food will taste like it’s been doused in chemicals. Instead, choose charcoal that is made from 100% wood with no chemical additives or fillers. For a more pronounced smoky flavor, soak a few 3-5 inch chunks of wood in water for an hour then place directly on top of the briquettes before you begin to cook.
To light the grill, use a chimney-style charcoal starter, which is the fastest and easiest way to get charcoal good and hot quickly without lighter fluid. Turn the chimney upside-down and stuff two or three sheets of crushed newspaper in the bottom. Flip the chimney back over and fill with charcoal. Place the chimney on the lower grill grate and light the newspaper on fire. Smoke will begin to billow out – don’t panic, just wait a few minutes and the smoke will mostly clear except for a little bit coming out of the top. In 15-20 minutes small flames will be coming out of the top of the chimney and the edges of the coals will have turned white. Dump the coals out into your grill and have your meat nearby, because you’re ready to grill.
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