Grilled Pork Loin / #FromOurDinnerTable

Tweet

• 
  

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!

                                 

grilled food, pork loin, sandwiches, onions, lunch,

lunch, dinner, snacks, holiday food, summer food, picnics, backyard bbq,

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

Did you make this recipe?

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

Created using The Recipes Generator

 

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops / #SundaySupper

Tweet

Today we are talking about and cooking with pork! Pork chops that is! I am excited because pork has been my favorite meat for a long time. It is easy to cook, bursting with flavor, and it won't break your grocery budget! 
These Prosciutto Wrapped Brie and Onion Stuffed Pork Chops fit that description perfectly. They are easy to cook. We will cook these on the stove top, using just one frying pan. Add in the prosciutto wrapped brie and onion, top it  with a pineapple glaze and the flavors are unforgettable! And talk about budget! These boneless pork chops were cut from a larger boneless pork loin, making these chops very inexpensive, and giving you more pork for several other meals!

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops
(printable recipe at end of post)

small wheel of Brie Cheese
1 small Onion
4 pieces of thinly sliced Prosciutto
2-2" wide pieces of Boneless Pork Loin
Butter
1 cup Pineapple Juice
2 tablespoon Dark Brown Sugar 
1 tablespoon Cornstarch

Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.

Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.

 

Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.

Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.

The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.

 Use toothpicks to hold the pork chop closed.

Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.

Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.

Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.

While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.

Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful. 

Pour glaze over stuffed pork chop. Enjoy! 

I am so glad you stopped by today! Thank you!

Thank you also to Shelby from Grumpy's Honeybunch for hosting today's tasty event! Scroll down just a bit and check out all the wonderful pork recipes from the Sunday Supper family!

 Pork Chops

• Braised Orange Tomato Pork Chops by Cindy’s Recipes and Writings
• Braised Pork Chops with Country Gravy by Grumpy's Honeybunch
• Breakfast Chops by Palatable Pastime
• Brown Sugar and Balsamic Glazed Pork Chops by My Sweet Savings
• Chili Rubbed Pork Chops with Apricot Ginger Glaze by Life Tastes Good
• Cider Braised Pork Chops with Apple and Rutabaga by Caroline’s Cooking
• Creamy Apple Pork Chops by Savory Experiments
• Easy Bourbon-Brown Sugar Roasted Pork Chops by Gourmet Everyday
• Easy Cilantro Lime Pork Chops by Cooking Chat

Pork Chops

• Easy Creamy Seasoned Pork Chops & Rice by Crazed Mom
• Easy One Pan Oven Roasted Pork Chops by Pies and Plots
• Easy Oven Baked & Breaded Pork Chops by Hardly A Goddess
• Fontina Pork Chops with Mushroom Sauce by Soulfully Made
• Fried Pork Chops by Bottom Left of the Mitten
• Grilled Boneless Pork Chops with Broccoli Rabe by Simple and Savory
• Grilled Pork Chops with a Strawberry Balsamic Glaze by Recipes Food and Cooking
• Indian-Spiced Pork Chop Potato Skillet by Sunday Supper Movement
• Japanese-Style Pork Chops Tonkatsu by Asian In America
• Mom’s Cornflake Pork Chops by A Day in the Life on the Farm
• Mushroom Smothered Pork Chops over Noodles by Hezzi-D’s Books and Cooks

And More Pork Chops

• One Pan Pesto Pork Chops by Cricket’s Confections
• Pork & Peppers Stir Fry by Wholistic Woman
• Pork Chops Caprese by Jersey Girl Cooks
• Pork Chops Dijonnaise by That Skinny Chick Can Bake
• Pork Chops with Dirty Rice by Turnips 2 Tangerines
• Pork Chops, Peperoncini and Potatoes by Tramplingrose
• Prosciutto Wrapped Brie and Onion Stuffed Pork Chops by The Freshman Cook
• Quick Brine Pork Chops with Brown Sugar Glaze by Sew You Think You Can Cook
• Quick Easy Maple Glazed Pork Chops by Sprinkles and Sprouts
• Skillet Tuscan Pork Chops by A Mind “Full” Mom
• Slow Cooker BBQ Pork Chops by Big Bear’s Wife
• Slow Cooker Pork Burritos by Cosmopolitan Cornbread
• Slow Cooker Pork Chops with Mushroom Sauce by A Kitchen Hoor’s Adventures
• Spicy Maple-Glazed Pork Chops with Jalapeno Cheese Grits by The Weekend Gourmet
• Vietnamese Grilled Pork Chop by Brunch-n-Bites

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 Cookprint recipe

Prosciutto Wrapped Brie and Onion Stuffed Pork Chops

INGREDIENTS:

• small wheel of Brie Cheese
• 1 small Onion
• 4 pieces of thinly sliced Prosciutto
• 2-2" wide pieces of Boneless Pork Loin
• Butter
• 1 cup Pineapple Juice
• 2 tablespoon Dark Brown Sugar
• 1 tablespoon Cornstarch

INSTRUCTIONS:

1. Cut a small wedge from the wheel of brie. Cut a small piece of onion in to small slices pieces as shown.
2. Often when prosciutto is cut in the deli, it is not in a full piece, so use two pieces on top of one another to wrap the onion and brie. Set aside.
3. Cut 2" wide pieces of boneless pork chop off of the boneless pork loin.
4. Season with a sprinkle of garlic powder and pepper on each pork chop. Cut a slit in to the center top of the chop. Use a paring knife , or something similar to cut to within a 1/4" of the bottom. Use your knife to open the cut a little more by moving the knife side to side, in all four directions.
5. The opening looks like this. Push the prosciutto wrapped brie and onion into the opening, like above.
6. Use toothpicks to hold the pork chop closed.
7. Begin cooking the pork chops by melting butter in a frying pan set on medium high heat. Sear all the sides of the pork.
8. Turn the heat to medium and continue to cook the pork until the internal temperature reaches 145 degrees. Keep turning the pork so it does not cook too long on one side. Make sure to temp the chop in the thickest part of the meat.
9. Remove pork chops from pan and let rest for approx. 5 minutes. This allows the fiber of the meat to relax, resulting in a more tender and juicer piece of meat.
10. While the meat is resting, put together your glaze. Pour pineapple juice in a skillet. Turn heat to medium high. add dark brown sugar. Stir often, keeping a close eye on it.
11. Make a roux to help the mix thicken by mixing 1 tablespoon of cornstarch into a small bowl. Add 1 tablespoon of cold water and stir together forming a paste. Pour into sauce and continue to stir until it thickens and the glaze become thick and beautiful.
12. Pour glaze over stuffed pork chop. Enjoy!

http://www.thefreshmancook.com/2017/02/prosciutto-wrapped-brie-and-onion.html

Created using The Recipes Generator

Southern Grilled Pork Loin Sandwich and Carolina Blogging

Tweet

I am guest posting on Carolina Blogging today with this favorite sandwich of mine. I hope you will stop by and take a look!

 Southern Grilled Pork Loin Sandwich w/a Creamy Southwestern Pico Sauce

It all starts with this creamy Southwestern Sauce
that is easier than you think to put together.

I added a few tasty toppings!

There you have it. A combination of flavors 
from my two favorite places. What is your
favorite sandwich combo?
Drop by and visit me over at Carolina Blogging 
to get this recipe and check out what
Carolina Blogging is all about!

Thanks for stopping by! See you over there!

Cowboy Pockets

Tweet

This is another appetizer I am trying  in my quest for all new appetizers for some holiday parties I will be hosting. I think it's a winner! I love the taste of the warm wonton with the burst of flavor from the BBQ sauce and the queso fresco. I originally thought these would be tasty served with some guacamole and some pico de gallo, but as I got into the tasting portion of this experiment, sour cream came up the winner as the perfect dipping sauce! The pico de gallo was too chunky and kept falling off of the wonton, but I loved the taste, (maybe a salsa would work) and my avocado, bought 3 days before I was making this recipe was still far from ripe and not usable! I still think the guacamole would be great! What do you think?

Cowboy Pockets

1 package Wontons

1 Egg 

1/4 cup cooked, shredded Pork

1/4 cup Queso Fresco

1/4 cup BBQ Sauce

1/4 cup Cowboy Beans

1/4 cup cooked Corn Niblets

2 Roma Tomatoes

1/4 cup chopped Onion

Fresh Cilantro

1/4 teaspoon Garlic Powder

1 Jalapeno Pepper

This recipe assumes that you have made a recipe of the 

Cowboy Beans. If you haven't you can follow the link to the 

recipe, or use canned beans, if you like. 

This recipe also assumes that you have cooked a

pork loin for this recipe! You can follow the link to a 

pork loin we cooked for Halloween if you would like.

Lets chop our jalapeno pepper for our salsa first.

Cut both ends off of the pepper. 

Wash the seeds and the membrane from the pepper

in cold water and discard.

Remember not to inhale as you are removing the seeds. 

Split the pepper in half.

Cut each half in half.

Finely chop into tiny pieces.

Chop the tomatoes and onion into small pieces.

We did this chopping when we made 

salsa at Halloween.

Mix the tomatoes, onion and jalapeno

in a bowl.

Add some chopped cilantro. I used 5 leaves,

tore them from the stem, rolled them up.

and chopped them. Add 1/4 teaspoon garlic powder.

Mix everything well.

Refrigerate until needed.

Start vegetable oil heating in a pan.

While it is heating, start building the wonton.

Set it at a diagonal. 

Place a couple bits of pork on the bottom.

Add some corn niblets.

Add some BBQ sauce. 

Add just a little of everything because the wonton is really small!

Keep building by adding a little bean,

and some queso fresco.

Use the egg to make an egg wash. Crack the egg into 

a small bowl, add 1/2 tablespoon water and mix.

Using a pastry brush, (your finger will work also!)

brush around the perimeter of the wonton. This will

help it stick together.

 Fold the edges of the wonton together, forming a triangle.

Place in frying pan and cook until golden brown, 

turning to make sure both sides get brown.

Drain on a paper towel.

Serve with the homemade pico de gallo, or.....

sour cream!

Enjoy!

Thanks for stopping by The Freshman Cook today!!

BBQ Pork Sandwiches w/ Slaw

Tweet

BBQ Pork sandwiches is THE Halloween meal to me. When I was a little girl, we would have BBQ sandwiches every Halloween. And so, the tradition lives on.  It just so happens that I love BBQ of any kind, so this is one tradition that I love continuing!!

Spray a baking pan with pan spray.

Place a pork loin in the pan. 

Sprinkle with garlic powder.

Fill the pan with water, to cover 1/4 of the pan.

Cover the pan with plastic wrap.

Then cover the plastic wrap with foil.

Cook at 350 degrees until a thermometer placed in

the pork loin reads 145 degrees.

Take out oven and let pork rest for 30 minutes.

To let the meat rest you are allowing the juices to stop flowing.

Cutting into the pork to soon will make the meat dry.

To make the pork sandwiches,

cut thin slices from the pork loin.

A slicer works great for this, or just cut by hand.

Build your sandwich by toasting the bun, then piling on the 

pork, topped with a taste of BBQ sauce.

Add some cole slaw.

We made some back in May.

Your BBQ sandwich is done!

Happy Halloween!