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!

                                 

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

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

Created using The Recipes Generator

 

Southwestern Hot Dog / #HotDogDay

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When celebrating summer, hot dogs are sure to make an appearance at backyard picnics, ball games, beach parties or hanging around the fire pit. What could be more American? or more fun?! Today I made some Southwestern Hot Dogs to celebrate summer with you. They are full of flavor, with lots of tasty toppings, stuffed into a fried tortilla "bun". This recipe lets you "make ahead" the fried tortillas, and prep ahead the fillings, so it is an easy party food, along with being a fun meal for family also!

Southwestern Orzo / #SundaySupper

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This Southwestern Orzo is by far the best pasta type salad I have ever had! If you like orzo, you probably already know how tasty it is served hot, but have you ever had it cold? I know you will love it too! It is full of fresh vegetables, like white onion, red pepper, and pan fried corn, seasoned with salsa, lime, chipotle seasoning and cilantro. Add in some black beans, and top it all with Queso Fresco for a tasty, yummy side dish. You will love it and your friends will beg you for the recipe!

Southwestern Orzo

(serves 2-3)
(printable recipe at end of page)

4 cups Chicken Broth
1/4 pound uncooked Orzo

1/4 cup Corn Kernels

2 tablespoon White Onion (chopped small)

1/4 cup Red Pepper (chopped small)

1-2 sprigs of Fresh Cilantro

1/4 cup Black Beans, low sodium (drained and rinsed) 

1/4-1/2 cup Salsa

Sprinkle of Chipotle Seasoning( I used Mrs. Dash)

Juice from 1/2 lime

Queso Fresco

Fresh Avocado

You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 

Pan fry the corn in a little butter until done. Let cool.

Chop onion into small pieces.

Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.

  Chop cilantro. I only used 2-3 leaves.

Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.

 Add cheese and avocado just before serving! 


The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!


I did a few things different in this recipe than I usually do. I like to make everything from scratch, but like you, I don't really have the time. So this time I went with the canned beans, but I chose low sodium. The high amounts of sodium is why I don't like to use canned goods, and I was so happy to see low sodium available. I also used frozen corn. This is usually a no-no for me! Whenever it is available, I like fresh. But I had some left in the freezer, and saw no reason to waste it. Besides, the corn is not the star of this recipe, and the frozen corn made it much quicker to put together! ( plus it tasted really good!) Another plus!!

As always, if you have any questions about this recipe, please email me at thefreshmancook@hotmail.com!

I would love if you would follow The Freshman Cook!

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Scroll down to find more tasty orzo recipes from the Sunday Supper Family! They all look so tasty!

Orzo Pasta Recipes

• Beef with Onion Gravy Orzo by Cindy’s Recipes and Writings
• Greek Orzo Pasta Salad with Chicken by Sunday Supper Movement
• One Pot Italian Sausage Orzo with Spinach by A Kitchen Hoor’s Adventures
• Orzo Risotto with Asparagus and Shrimp by Delaware Girl Eats
• Orzo Salad with Watermelon and Feta by Positively Stacey
• Elegant Orzo Shrimp & Vegetable Salad Stuffed Avocados by Kudos Kitchen by Renee
• Orzo with Provencal Pesto by Cooking Chat
• Rice Pilaf Amandine by Palatable Pastime
• Roasted Vegetable Salad with Orzo, Mozzarella and Basil by That Skinny Chick Can Bake
• Southwestern Orzo by The Freshman Cook
• Stovetop Orzo Macaroni and Cheese by Pies and Plots
• Summer Vegetable Orzo Pasta Salad by My Fearless Kitchen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration. 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 CookPin it

ingredients:

4 cups Chicken Broth

1/4 pound uncooked Orzo

1/4 cup Corn Kernels

2 tablespoon White Onion (chopped small)

1/4 cup Red Pepper (chopped small)

1-2 sprigs Fresh Cilantro

1/4 cup Black Beans, low sodium (drained and rinsed) 

1/4-1/2 cup Salsa

Sprinkle of Chipotle Seasoning( I used Mrs. Dash)

Juice from 1/2 lime

Queso Fresco

Fresh Avocado

instructions:

1. You can follow the directions on your package of orzo for cooking. I substituted chicken broth for the water when I cooked this recipe. The difference in taste was awesome. Since this recipe is only for two people, I used 32 ounces of chicken broth, and a 1/4 pound of orzo. Once the broth is boiling, add the pasta, and wait for it to reboil. Start your timer now for 8 minutes. Stir it frequently while cooking. Remove and drain. I let it cool completely, then put it in the fridge until I was ready to put it together the next morning. 
2. Pan fry the corn in a little butter until done. Let cool.
3. Chop onion into small pieces.
4. Chop red pepper into small pieces. If you like red peppers a little softer than raw, then pan fry them in a little butter until they reach the level of softness you want. Let cool.
5.  Chop cilantro. I only used 2-3 leaves.
6. Start putting the dish together by pouring the orzo into a large bowl. Add the corn, chopped onions and red peppers. Then add the black beans, salsa, chipotle seasoning, lime and cilantro. Mix together.
7.  Add cheese and avocado just before serving.

1. The true beauty of this recipe is that you can change the ingredients to suit your taste preferences. If you don't like black beans, add the beans you like. If you prefer red onions, use them instead! If you don't like cilantro, use Italian parsley. Substitute what you like!

https://www.thefreshmancook.com/2018/04/southwestern-orzo-sundaysupper.html

Created using The Recipes Generator

Southwest Santa Fe Pizza

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My love of Las Vegas is no secret. It is where I spent most of my adult life. It is where I  graduated college, and got engaged. It is where my son was born, and my husband and I went into business. We picnicked at Mt. Charleston, hiked Red Rock and skied Lake Mead. Needless to say, Las Vegas is such an important part of me, and close to my heart. I've teamed up with Vegas.com and I am excited! The Annual International Pizza Expo that is held in Las Vegas every year is coming up in March, and I am taking part in a fun challenge to create a unique pizza that is inspired by one of the hotels. I created a pizza that is southwestern in style, inspired by the Santa Fe Hotel and Casino.

Southwest Santa Fe Pizza

Southwest Deviled Eggs

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As you are making plans to celebrate Labor Day weekend, I thought I would share these easy Southwest Deviled Eggs! These deviled eggs are more than just an add-on or an after thought side dish. They are more of a mini meal. They are stuffed full of diced chicken and piled high with avocado and salsa. Serve these to your family and friends for a unique take on an old favorite!

Southwest Deviled Eggs 

Southwest 'Po Boy

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What's a Southwest 'Po Boy, you ask? Well, it is a sandwich created to satisfy all my cravings for a 'Po Boy. I keep seeing them advertised, and they look amazing! You see, I am a shrimp lover, but only cold shrimp, so a fried shrimp sandwich is not for me. Therefore, I came up with my Southwest 'Po Boy sandwich. It is stuffed full of pan fried chicken, deep fried onion straws, chipotle sauce, avocados, and sour cream, and a little more.I used a wheat hoagie roll that is definitely not 'Po Boy, but it tastes good!

Southwest 'Po Boy 

Southwestern Patty Melt

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I love Patty Melts! There is just something so wonderful about the taste of the grilled onions peeking out from under a slice of swiss creaminess, the burger grilled to perfection, sandwiched between two slices of grilled rye, with only mustard between them. Oh, my! How I love a patty melt!! But hey, I love southwestern food also. So I decided there was no reason not to combine the two, and this is what I came up with: Southwestern Patty Melt!

Simple Pico de Gallo

1 Roma Tomato

1 clove Garlic

1/4 of a small Onion

Cilantro

(ignore pic of garlic powder) :)

Chop your Roma Tomato into small bite size pieces.

Mince your garlic, add tomatoes to the bowl.

Chop your onion and cilantro. Add to the bowl.

Mix well.

Make Seasoning

1 teaspoon McCormick Perfect Pinch Savory Salt Free Seasoning

(the one with peppers, cinnamon, lemon peel, and rosemary on the label)

1/2 teaspoon Garlic Powder

1/2teaspoon Spanish Smoked Sweet Paprika

1/4 teaspoon Ground White Pepper

Mix all ingredients together in a bowl.

Putting it all together

Hamburger

Baby Swiss Cheese Slices

Marbled Rye Bread

Avocado

Mustard

Patty your burgers, and get your swiss cheese ready.

Cut onion, red pepper and orange pepper into thin slices.

You can use green pepper also, if you want.

Start pan frying your burger. Sprinkle some seasoning on

top of the burger, and let the onions and peppers start to grill.

For this patty melt, I used marbled rye, buttered one side,

and grilled it.

When your burger is grilled to your liking, 

place the grilled peppers and onions on top of the burger,

 and place cheese on top. Let cheese melt. 

Place on bread.

 Put patty melt together. Grilled bread topped with

a few squirts of mustard, burger with veggies and cheese,

teaspoon or two of salsa,

several slices of avocado,

Southwest Patty Melt!

Delicious!

Adobo Marinated Pork Tacos w/ Pineapple Salsa

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Our entree this week is a southwestern favorite! Tacos! I know you will like these. There have mega flavor!

We need to marinate our pork for at least 2 hours. Here's the recipe:

Adobo Marinade

(adapted from fox13now.com)

2 cups fresh diced Tomatoes

3 tablespoons Chili Powder

2 teaspoons Chipotle Peppers, pureed

2 tablespoons Honey

2 tablespoons Brown Sugar

3 tablespoons Red Wine Vinegar

1 teaspoon Cayenne Pepper

1/4 cup fresh chopped Garlic

1/4 cup Olive Oil

2-3 lbs Pork Tenderloin or Pork Loin

Slice the roma tomatoes in half.

Slice each half into 4 slices.

Slice the tomato halves the opposite way you 

to create diced tomatoes. Do this until you have 2 cups.

Place the tomatoes and 3 tablespoons of Chili powder

in a bowl.

Puree your chipotle Peppers in the food processor. If you don't 

have one available to you, chop chipotle peppers very fine or tiny.

Add it to the bowl.

Chop the garlic. 

Add the garlic to the bowl along with the honey, 

brown sugar, red wine vinegar, and cayenne pepper, 

and olive oil.

Slice your pork into thin slices.

Then cut the slices into strips.

Turn the pork side ways and cut slices again.

You will end up with these pieces above.

Take all you pork and put it into the bowl of marinade.

(I can't believe I missed this pic, sorry!)

Cover the bowl and set it in the refrigerator for

at least 2 hours, but no more than 24 hours.

Lets make our Pineapple Salsa while the pork is marinating.

(adapted from Dole.com)

2 cups chunked fresh Pineapple

1/4 cup Pineapple Juice

1/2 cup finely chopped Red Bell Peppers

1/4 cup finely chopped Yellow Peppers

1 tablespoon chopped Green Onion

2 teaspoons chopped fresh Cilantro

2 tablespoons chopped Jalapenos Chilies

Chop the top off of the pineapple.

Slice down the side of the pineapple, taking the skin off.

Get as close to the skin as you can, but try to get as

many eyes as can. I left quite a few on my pineapple, 

so I will have to cut them out when I am done taking 

the skin off. DARN!

Slice pieces of pineapple.

Cut centers out of each piece.

Cut slices out of each slice.

Turn the slice and cut the other way.

Now you have your chunks!

Take your yellow pepper and cut off the top.

Cut the usable pieces away from the stem, 

and throw the stem away.

Cut a piece of the pepper off and cut it into strips.

Then cut the other way, creating diced pepper.

Do the same thing to the red pepper. 

 Chop the green onion.

Tear the cilantro off of the stem, bunch it together,

and chop into little pieces.

Cut the top off of the jalapeno pepper.

Cut down the side of the pepper, around the 

center membrane, which we do not want.

Make sure to keep your hands away from your face 

until you have time to wash your hands. The jalapeno 

and the seeds can cause a burning sensation and it really

can hurt your eyes.

 Clean out all the seeds by running the peppers through

cold water.

Slice the jalapeno into strips and cut into diced pieces,

just as we did the red and yellow peppers.

Place everything into a bowl, stir it up, and refrigerate.

Now, back to our tacos:

Get everything ready that you like on your tacos.

 Sizzle the pork with the marinade until the pork is 

cooked through.

 Put your taco together. Add some pineapple salsa.

Dig In & Enjoy!

Thanks for joining me today. Thanks for your 

patience as I catch up with the week. (My new 

computer is working great~crossed fingers)

Later tonight, I will post this weeks side dish,

Southwest Egg Rolls.

I hope you can join me!!