Cooking pork tenderloin on the grill - Sur le table cooking class
Cooking Pork Tenderloin On The Grill
- pork loin muscle
- The pork tenderloin is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain (not seasoned) and flavored with a marinade.
- The process of preparing food by heating it
- Food that has been prepared in a particular way
- The practice or skill of preparing food
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- South Kona coast, Pu‘uhonua o Honaunau National Historical Park encompasses an ancient Hawaiian area that contains royal grounds and heiau as well as a pu‘uhonua (place of refuge). The ancient heiau and pu‘uhonua have now been reconstructed, along with carved images of ancient gods (ki‘i).
- Standard Work Combination Sheet, automatic machine cycle time is shown with a dashed line to indicate that the machine is running on its own.
- left side of the screen you can see different product categories. When you click on one of them the products contained in it will be displayed on the right side of the screen and you can scroll down the page to see all the products.
- A metal framework used for cooking food over an open fire; a gridiron
- A large griddle
- a framework of metal bars used as a partition or a grate; "he cooked hamburgers on the grill"
- grillroom: a restaurant where food is cooked on a grill
- A portable device for cooking outdoors, consisting of such a framework placed over charcoal or gas fuel
Spicy Pork Chimichurri-Style Casserole Recipe
2 tablespoons olive
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 pork tenderloin (about 1 lb), cut into 3/4-inch cubes
1 large onion, halved, cut into 1/2-inch-thick wedges
1 lb unpeeled small red potatoes, quartered (2 1/2 cups)
3/4 to 1 lb sweet potatoes (about 2 medium), peeled, cut into 1 1/2-inch pieces (3 cups)
1 cup chopped fresh parsley
2 tablespoons chopped fresh oregano leaves
2 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated biscuits (10 biscuits)
1/4 cup finely chopped fresh cilantro
1. Heat oven to 350°F. In 3- or 4-quart ovenproof Dutch oven, heat oil over medium-high heat. In large shallow bowl, mix flour, salt, paprika and black pepper. Stir in pork until evenly coated. Add to hot oil; cook and stir until evenly browned. Add remaining ingredients except biscuits and cilantro, including any unused flour mixture; mix well.
2. If handles of Dutch oven are not ovenproof, wrap them in foil. Cover Dutch oven; bake 40 minutes. Remove Dutch oven from oven; increase oven temperature to 375°F.
3. Separate dough into 10 biscuits; arrange on top of hot pork mixture. Bake uncovered 14 to 18 minutes longer or until biscuits are golden brown. Sprinkle with cilantro before serving.
One pound of boneless pork shoulder can be substituted for the pork tenderloin.
Chimichurri originated in Argentina as a sauce or marinade for grilled meats. It is typically served as an accompaniment, but we’ve used the ingredients to flavor this casserole.
post brewing meal
went to help brew our first batch of wedding beer, a rogue-esque mocha porter. kate treated me to dinner after the steamy hops fun. she had leftover pork tenderloin that we ate cold along with fresh tomato and her homemade mozzarella, basil, avacado, lime and rice jazzed up with spinach and mushrooms.
lemme talk pork as this was the show stopper. as i told kate, this falls in my top 2 grilled pork tenderloin hall of fame. she marinated it over night in cider vinegar then rubbed it with some homemade chili powder before throwing it on the gas grill and cooking it to perfection. see how pink it still is? good job.
the other tenderloin moment of greatness--jeannie. this was eons ago and i remember she had done a similar method of preparing the pork but used a charcoal grill instead and it was so charred and wonderful on the outside but the inside was like butter and had such a good spicy flavor.
mmm, make more for me please!
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