Grilled Pork Loin / #FromOurDinnerTable

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One of my favorite ways to cook in the summer, and occasionally in the winter, is on the grill. Even with the excessive heat, I love to BBQ several times a week. The  aroma of the food on the grill is both comforting and enticing. So, I am excited to be participating with a group of food bloggers to showcase foods that are great for grilling!

Today I made a simple Southwestern Grilled Pork Loin. It is rubbed with a couple spices and a store bought marinade, placed on the grill, and let the grill do it's job! You are going to love it!

Grilled Southwestern Pork Loin Sandwiches

(makes approx 7-8 sandwiches)

(printable recipe at end of page)

4 Pork Tenderloins (approx, 2 lbs each)

Black Pepper-sprinkled liberally 

1 tablespoon Garlic Powder

1/4 cup Carne Asada Marinade

Frozen Corn Niblets

Onion Slices

Buns

Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.

Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.

I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.

Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees. 

Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.

Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches. 

Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!

Thank you for joining me today! I am so happy that you stopped by. For more ideas for grilled foods, please check out the recipes below from my blogging friends. They all sound amazing!

Get More Great Grilling Recipes:

• Bacon and Swiss Grilled Chicken Sandwich from Family Around the Table
• Grilled Chicken White Pizza from That Recipe
• Grilled Cilantro Lime Paneer from Magical Ingredients
• Grilled Garlic Parmesan Potato Packets from Hezzi-D’s Books and Cooks
• Grilled Pork Loin from The Freshman Cook
• No Marinade Shish Kabobs from Art of Natural Living
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, follow our Pinterest board, too!

                                 

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BBQ

Yield: 1-100

Author: The Freshman Cook

Grilled Pork Loin Sandwich

This Grilled Pork Loin Sandwich is easy to make using pork loin and cooking it on the grill. The flavors are amazing, and it comes together quickly.

Ingredients

Grilled Pork Loin Sandwich

• 4 Pork Tenderloins (approx, 2 lbs each)
• Black Pepper-sprinkled liberally
• 1 tablespoon Garlic Powder
• 1/4 cup Carne Asada Marinade
• Frozen Corn Niblets
• Onion Slices
• Buns

Instructions

1. Preheat the grill on medium high. Place the pork loins in a bowl. Sprinkle them with garlic powder, black pepper, and marinade. Rub the mix on the pork until they are covered.
2. Wrap each piece of pork in aluminum foil. Place on the grill. I cooked the pork at 350 degrees, for 7 minutes with the foil left on the pork.
3. I added a small pouch of frozen corn and some onion slices to the grill. I love onions on almost everything, and I think they always improve the flavor of pork. Drop a medium slice of butter on top.
4. Close the packet up and add the pouch of corn to the grill. Bring the internal temperature of the pork up to 140 degrees.
5. Once the temperature gets to 140 degrees, remove the foil and place the loins back on the grill and continue to cook until they reach 145 degrees.
6. Remove pork from the grill. You want your pork to be juicy and tender. Let the pork rest on a cutting board or plate for about 15 minutes. The residual heat will continue to cook the loin, helping the juices to settle and creating an amazing, incredible flavor. Slice the pork into thin slices for your sandwiches.
7. Drizzle some marinade over the pork slices, and add some onions from your veggie pack. Enjoy this incredibly tasty pork tenderloin sandwich!

https://www.thefreshmancook.com/2021/07/grilled-pork-loin-fromourdinnertable.html

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Tag @thefreshmancook on instagram and hashtag it #Grilled Pork Loin Sandwich

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Southwestern Mini Grilled Pork Sandwiches /#BBQ Week

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Hi everyone, and welcome to #BBQ WEEK! This week is dedicated to one of my favorite ways to spend summer evenings~barbecuing! But this week is not just about what's on the grill. #BBQWEEK bloggers will be sharing creative, mouthwatering dishes ranging from appetizers to desserts and everything in between! I am starting the week with a mouthwatering entree, adding a twist to a traditional picnic favorite on Wednesday, and celebrating the last day of #BBQ Week with a fun way to enjoy a campfire treat that we all love!
Today's recipe is my Southwestern Mini Grilled Pork Sandwiches! 
I hope you love them as much as I do!

Southwestern Mini Grilled Pork Sandwiches
(makes 8 sandwiches)

3 lb. Pork Loin 
Mrs. Dash Southwest Chipotle Seasoning
Orange, Red, and Yellow Pepper-1 each
Onion-1 medium
Mushrooms 
Butter pats
Lettuce
Tomato slices
Avocado
Mini Buns
Corn on the cob

Other items you will need:
Aluminum Foil

I absolutely love eating pork, and it is one of my favorite meats to grill with. I purchased a 3 pound loin for this recipe. I sprinkled the pork with Southwest Chipotle Seasoning from Mrs. Dash. It has a great flavor, with no salt, and it enhances the flavor of the pork without overwhelming it.

Cook on the grill on medium heat until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.

Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.

Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.

Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.

Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for appro. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.

Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.

Build your sandwich. I love the mini buns, so I used those. They are cute and fun!

Bring everything together and enjoy your BBQ! Don't forget that we are celebrating BBQ all week long! Stop by on Wednesday for my recipe for Southwestern Deviled Eggs!

I hope you enjoyed my Southwestern Mini Grilled Pork Sandwiches! Keep scrolling down the page to find a printable recipe of the pork sandwich, and links to all my blogging friends who also joined in to share their #BBQWEEK  recipes. Be sure to check them out! They all look amazing!

Monday #BBQWeek Recipes

• Amazing Foil Packets On The Grill With Steak And Potatoes by Our Crafty Mom
• Bacon-Wrapped Brussels Sprouts by Sweet Beginnings
• Cherry Lime Margarita by Family Around the Table
• DIY Marzetti's Slaw Dressing by Palatable Pastime
• Easy Crock Pot Pork Butt Pulled Pork by Intelligent Domestications
• Hawaiian Chicken Sandwiches by Cheese Curd In Paradise
• Loaded Baked Potato Salad by A Kitchen Hoor's Adventures
• Pulled Pork by A Day in the Life on the Farm
• Slow Cooker Calico Baked Beans by Blogghetti
• Smoked BBQ Brisket by The Spiffy Cookie
• Smoked Pork Butt Tacos by Our Good Life
• Southwestern Mini Grilled Pork Sandwiches by The Freshman Cook
• Sweet Chili-Lime Grilled Chicken by Making Miracles
• Winey Burgers by Hezzi-D's Books and Cooks

Southwestern Mini Grilled Pork Sandwiches

Yield: Makes 15-20 Mini Sandwiches

Author: The Freshman Cook

Ingredients:

• 3 lb. Pork Loin
• Mrs. Dash Southwest Chipotle Seasoning
• Orange, Red, and Yellow Pepper-1 each
• Onion-1 medium
• Mushrooms
• Butter pats
• Lettuce
• Tomato slices
• Avocado
• Mini Buns
• Corn on the cob
• Other items you will need:
• Aluminum Foil

Instructions:

1. Sprinkle the pork with Chipotle Seasoning. I used Mrs. Dash.
2. Cook on the grill over medium heat, until it reaches 145 degrees. This will take approx. 40 minutes. Turn it a few times as it is grilling. You want to make sure that the pork is completely cooked.
3. Once the pork is on the grill, slice the peppers, mushrooms, and onions into thin slices.
4. Place the veggies onto a medium sized piece of foil. Sprinkle them with the Southwest Chipotle Seasoning, and add a pat of butter. Wrap the foil around the veggies, creating a foil bundle.
5. I knew that not everyone that was going to join me for this BBQ liked the same veggies, so I made each bundle differently, catering to their tastes. If they don't like mushrooms for example, I added more peppers and onions and left the mushrooms out.
6. Place the veggie packs on the grill and let them cook while the pork is cooking. Check them after approx. 20-30 minutes by sticking a fork into the peppers. If they are soft, they are done. Keep them wrapped up and hot until serving time. I also wrapped corn on the cob in foil. Just wrap the corn with a pat of butter on it and let it cook away. Don't forget to clean it first and remove the silt.
7. Use a meat thermometer to insure that the pork does not over or under cook. You want the meat to reach 145 degrees so it will be safe to eat. Once it has been reached, remove the pork from the grill, and let it rest, still covered for approx. 20 minutes. This will seal in the flavor keeping the meat deliciously juicy. After the time is up, slice the pork into thin or thick pieces, depending on your preference.
8. Before the pork is finished grilling, put together a little veggie plate to have your lettuce, tomato and avocado ready to use. Change the condiments up, using your favorites if you so desire.
9. Build your sandwich. I love the mini buns, so I used those. They are cute and fun! Enjoy!

https://www.thefreshmancook.com/2020/05/southwestern-mini-grilled-pork.html

Pork loin, southwestern flavor, BBQ Week, grilling, veggie bundles, outdoor dining, sweet peppers, mushrooms, onions, fun to make for friends, weekend gourmet, home grilling, grilling for a crowd, yummy food to grill

outdoor dining, al fresco cooking, BBQWEEK, grilling outside, dinner, picnic food, pork, white meat, grilling white meat, cooking for friends

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All American Hot Dog / #SundaySupper

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If you are a hot dog lover, today's blog post is for you! I put together my All American Hot Dog, which is full of my favorite foods from some of the places I have lived. I hope you will give my dog a try! It is full of midwest chili, southwest salsa and avocado, and southern BBQ, baked beans, and slaw!

All American Hot Dog 
(printable recipes)
Hot Dog Bun
Yellow Mustard
2 oz. Hebrew National Beef Frank
Vidalia Onion, chopped small
2 oz. Skyline Chili
1 oz. 4-Cheese, shredded
1 oz. Rib Meat, shredded
1/2 oz. BBQ Sauce
1 oz. Cole Slaw
1/2 oz. Salsa
Avocado Chunks

Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.

Cook hot dogs on grill.

Start by placing mustard on bun. Top with hot dogs, onions, and chili.

Top with rib meat/sauce.

Finish with slaw, avocado chunks, and salsa!

Thanks for stopping by today! If you scroll down just a bit, you will find lots of tasty Hot Dog recipes and ideas from the #SundaySupper family!
Thank you to our co hosts today, Stacy, who blogs at Food Lust People Love  and Mary Ellen, who blogs at Recipes Food and Cooking! 

Sunday Supper Creative Hot Dog Recipes

Cheesy Dogs

• Cheesy Pretzel Dogs by A Mind “Full” Mom
• Jalapeno Popper Hot Dogs by Life Tastes Good

Meaty Dogs

• Bacon Wrapped Hot Dogs with Fruit Salsa by That Skinny Chick Can Bake
• Honey BBQ Hot Dogs by Home Sweet Homestead
• Hot Dog & Hamburger Cowboy Beans by Soulfully Made

Regional Dogs

• All American Hot Dog by The Freshman Cook
• Banh Mi Hot Dog by Cricket’s Confections
• Buffalo Hot Dogs by The Crumby Kitchen
• Copy Cat Detroit Coney Dogs by A Day in the Life on the Farm
• Matcha Ochazuke Hot Dog Rice by NinjaBaker.com
• Memphis Hot Dog by Bottom Left of the Mitten
• Philly Mushroom Swiss Dog (Low Carb) by My Life Cookbook
• Sauerkraut Stuffed Dogs by Gourmet Everyday
• South of the Border Hot Dogs by My Blissful Mess

Tex Mex Dogs

• Chili Cheese Dog Baked Potatoes by Food Lust People Love
• Burrito Dogs by Our Good Life
• Hot Dog with Chili Sauce by Recipes Food and Cooking
• Taco Hot Dog is Nacho Regular Dog by Sunday Supper Movement
• Hot Dog Breakfast Tacos by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Author: The Freshman Cook

All American Hot Dog

INGREDIENTS:

• Hot Dog Bun
• Yellow Mustard
• 2 oz. Hebrew National Beef Frank
• Vidalia Onion, chopped small
• 2 oz. Skyline Chili
• 1 oz. 4-Cheese, shredded
• 1 oz. Rib Meat, shredded
• 1/2 oz. BBQ Sauce
• 1 oz. Cole Slaw
• 1/2 oz. Salsa
• Avocado Chunks

INSTRUCTIONS:

1. Line up ingredients. Warm up chili and beans. Mix BBQ sauce with rib meat, and heat. Cut avocado into small chunks.
2. Cook hot dogs on grill.
3. Start by placing mustard on bun. Top with hot dogs, onions, and chili.
4. Top with rib meat/sauce.
5. Finish with slaw, avocado chunks, and salsa!

http://www.thefreshmancook.com/2017/07/all-american-hot-dog-sundaysupper.html

Created using The Recipes Generator

Grilled Beef Skewers / #SundaySupper

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I am so excited about these Grilled Beef Skewers! It's time for #SundaySupper and we are talking beef. But not just any beef.  Certified Angus Beef® is on the menu today and we are cooking up Cowboy Recipes! These Grilled Beef Skewers are made with a Boneless Beef Sirloin Tip Roast, and they taste incredible! I added onion bites for a really tasty flavor combination, and I paired the beef skewers with veggie skewers to add color and great flavor to the plate!

 Grilled Beef Skewers
(printable recipe at end of page)

Certified Angus Beef® Boneless Beef Sirloin Tip Roast
1/2 Vidalia Onion
1 each Red, Yellow, and Orange Peppers
12 Mushrooms
Black Pepper 

Cut down the veins that you see in the roast. They end up into beautiful steaks. Take the piece of steak and make slices down the length of the cut piece, approx. 1/2" wide. Cut those strips in to cubes.

Cut the onion in half and then the half in quarters. Wash and pat dry the mushrooms. Cut and and chop peppers into small squares.

Load the onions and beef on to the skewers. But before you do, wipe the skewers with a paper towel sprayed with cooking spray. Let the beef and onion have just a bit of room so they cook evenly. Sprinkle with pepper.

Cut the peppers and mushrooms to fit onto the skewers. Add more onions too. Sprinkle with pepper. 

Put the beef and veggies on the grill. Use a timer to turn the skewers every 2 minutes. The beef will be medium rare in about 8 minutes. 

Enjoy your Grilled Beef Skewers! I served them with a small pasta salad and a slice of bread~the beef had a great taste and texture. My family loved these! I bet yours will also! These skewers would also make a great meal for a party. You can build the skewers ahead of time and because they cook so fast you can start them as the party guests arrive!

Thanks for stopping by today!

Thanks so much to Cindy from Cindy's Recipes and Writings for hosting today's fun event!

Scroll down to find many more recipes from #SundaySupper cooks!

More Sunday Supper Cowboy Cooking Recipes

Beefed Up Main Dishes

• BBQ Beef Mac and Cheese by Family Foodie
• Chuckwagon Beef Stew by The Chef Next Door
• Cowboy Chili (Easy Texas Red Chili) by Curious Cuisiniere
• Cowboy Sushi by NinjaBaker.com
• Grilled Beef Skewers by The Freshman Cook
• Healthier Baked Italian Meatballs by Hardly A Goddess
• Hearty Steak and Black Bean Chili on Rice by Confessions of an Overworked Mom
• Steak and Egg Hash by Hezzi-D’s Books and Cooks

Hearty Sandwiches

• BBQ Beef Brisket Sandwiches by Grumpy’s Honeybunch
• Cowboy Burgers by Home Sweet Homestead
• Grilled Butter Burgers by That Skinny Chick Can Bake
• Open Faced Steak Sandwich by Daily Dish Recipes
• Slow Cooker Steak Sandwiches by Restless Chipotle

Sizzling Sides

• Barbecue Beef Skillet Cornbread by Cindy’s Recipes and Writings
• Beef and Cabbage Bake by Our Good Life
• Cowboy Nachos by Feeding Big
• Slow Cooker Cowboy Baked Beans by Renee’s Kitchen Adventures

Substantial Steaks

• Chicken Fried Ribeye by Life Tastes Good
• Curry Chili Rubbed Sirloin Steak by Food Done Light
• Grilled Porterhouse with Foil Pouch French Onion Green Beans by Sunday Supper Movement
• Paleo Salisbury Steak by Cricket’s Confections
• Ribeye & Scallops with Beer-Butter Sauce by Gourmet Everyday

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Author: The Freshman Cook

Grilled Beef Skewers

INGREDIENTS:

• Certified Angus Beef® Boneless Beef Sirloin Tip Roast
• 1/2 Vidalia Onion
• 1 each Red, Yellow, and Orange Peppers
• 12 Mushrooms
• Black Pepper

INSTRUCTIONS:

1. Cut down the veins that you see in the roast. They end up into beautiful steaks. Take the piece of steak and make slices down the length of the cut piece, approx. 1/2" wide. Cut those strips in to cubes.
2. Cut the onion in half and then the half in quarters. Wash and pat dry the mushrooms. Cut and and chop peppers into small squares.
3. Load the onions and beef on to the skewers. But before you do, wipe the skewers with a paper towel sprayed with cooking spray. Let the beef and onion have just a bit of room so they cook evenly. Sprinkle with pepper.
4. Cut the peppers and mushrooms to fit onto the skewers. Add more onions too. Sprinkle with pepper.
5. Put the beef and veggies on the grill. Use a timer to turn the skewers every 2 minutes. The beef will be medium rare in about 8 minutes.
6. Enjoy your Grilled Beef Skewers! I served them with a small pasta salad and a slice of bread~the beef had a great taste and texture. My family loved these! I bet yours will also! These skewers would also make a great meal for a party. You can build the skewers ahead of time and because they cook so fast you can start them as the party guests arrive!

http://www.thefreshmancook.com/2017/06/grilled-beef-skewers-sundaysupper.html

Created using The Recipes Generator

Vegetable and Chicken Shish Kabobs/#SundaySupper

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     I don't know about you, but I love to grill! So, when I saw that today's #SundaySupper theme was Farmstand Favorites, I knew I wanted to make these Vegetable and Chicken Shish Kabobs. Why? You grill everything but the rice!
      I used large chunks of chicken breast mixed with colorful purple onion, red and orange peppers, and some pineapple chunks. The difference with this recipe is that I grilled the veggies separately from each other. They all need different amounts of time on the grill to bring out their optimum flavor. Then after they were all grilled, I put the shish kabobs together, glazed them with a special homemade tropical sauce, and put them back on the grill. They came out beautifully grilled, with the flavors complementing each other perfectly. I served the kabobs on a bed of whole grain rice, with a drizzle of homemade tropical sauce.

Vegetable and Chicken Shish Kabobs

Cheeseburger in Paradise/#FoodieExtravaganza

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What is a cheeseburger in paradise? Well, for me, it is a cheeseburger that I made myself. It's grilled  outside on the grill and it is topped with tropical goodness. It is eaten on the backyard porch, because that is my paradise! I stuffed my ground chuck burger with little chunks of pineapple and mango. Then I topped it with manchego cheese and fruit sauce. If you are not in paradise, you will be when you eat this!

Paradise Cheeseburger