"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 07-30-2004, 08:13 AM   #1
Cook
 
Join Date: Jun 2004
Posts: 63
Pork filet on the barbie

Hey all :D

Could you guys gimme some yummy recipes for Porc filet on the barbie or gas grill.....Indirect or direct heat....Smoked or not smoked

Thanks :D

__________________

__________________
Bam!! is offline   Reply With Quote
Old 07-30-2004, 08:35 AM   #2
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Haven't heard of that, what is a porc filet?
__________________

__________________
Raine is offline   Reply With Quote
Old 07-30-2004, 09:25 AM   #3
Cook
 
Join Date: Jun 2004
Posts: 63
Quote:
Originally Posted by Rainee
Haven't heard of that, what is a porc filet?
sorry I think that's french :oops:

porc tenderloin :D
__________________
Bam!! is offline   Reply With Quote
Old 07-30-2004, 09:31 AM   #4
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
you mean pork?
__________________
Raine is offline   Reply With Quote
Old 07-30-2004, 09:51 AM   #5
Cook
 
Join Date: Jul 2004
Posts: 62
Do you mean pork tenderloin?

They do not hold up well hot smoked, do good if brined and coldsmoked though.

I would just get a good strong fruity marinade and cook directly on high heat. Cook it to medium rare to medium.
__________________
Jermosh is offline   Reply With Quote
Old 07-30-2004, 09:58 AM   #6
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Citrus Pork Tenderloin

1 package, approximately 2 1/2 pounds,
pork tenderloin (2 loins per package)
1/2 cup olive oil
1/2 cup fresh lime juice
6 ounces frozen orange juice concentrate
1/4 cup water
2 tablespoons crushed garlic
2 tablespoons ground cumin
1 tablespoons kosher salt
1 tablespoons ground black pepper
1 large, sweet onion, sliced
6 to 8 pieces pita bread
1 lime, cut into quarters

In a rectangular, nonreactive container combine the olive oil, lime juice, frozen orange juice concentrate, water, garlic, cumin, salt and pepper. Mix well.

Rinse the pork and add to the marinade. Cover and refrigerate for four to eight hours.

Preheat grill to medium temperature.

Cook the pork on all sides (rotating periodically) until the internal temperature reaches 170 degrees. Liberally brush the citrus marinade on the tenderloins frequently during the grilling and turning.

Remove the pork from the grill and let stand 10 minutes. In the meantime, slice the onion. Heat one or two teaspoons of cooking oil in a pan and sauté over medium heat. After meat has rested slice thin. (Hint: An electric knife works great.) Serve on warm pita bread with sautéed onions. Squeeze fresh lime juice from wedges onto the sandwich.

Serves 6 to 8.
__________________
Raine is offline   Reply With Quote
Old 07-30-2004, 09:59 AM   #7
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Honey-Gingered Pork Tenderloin

2 3/4 pounds pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons brown sugar
1 tablespoon plus 1 teaspoon minced fresh ginger root (can also
use any other form of ginger - works fine, just adjust down to taste)
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon

Place tenderloins in a casserole dish (I use a zip-top bag).

Combine all remaining ingredients in a bowl, mixing well. Pour over tenderloins, cover and marinate in fridge 8 hours or overnight.

Remove tenderloins from marinade, reserving marinade. Grill tenderloins over medium-hot coals or temperature for 25 to 35 minutes, turning often and basting with reserved marinade. Pork is done when meat thermometer inserted into thickest portion of the meat registers 160 degrees F.

To serve, slice thinly and arrange on a serving platter. Garnish with fresh parsley, if desired.
__________________
Raine is offline   Reply With Quote
Old 07-30-2004, 10:00 AM   #8
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Southwestern Grilled Pork Tenderloins

2 whole pork tenderloins (about 1 1/2 pounds total)
5 teaspoons chili powder
1 1/2 teaspoons oregano
3/4 teaspoon ground cumin
2 garlic cloves, crushed

Mix together chili powder, oregano, cumin and garlic and rub over surfaces of tenderloins. Cover and refrigerate 2 to 24 hours.

Grill over medium-hot coals, turning occasionally, for 15 to 20 minutes, until inserted thermometer reads 160 degrees F. Pork is done when there is still a hint of pink in the center.

Slice to serve.
__________________
Raine is offline   Reply With Quote
Old 07-30-2004, 10:02 AM   #9
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Barbecued Pork Tenderloin Sandwiches
Makes 6 servings


Ingredients
1/2 cup ketchup
1/3 cup packed brown sugar
2 tablespoons bourbon or whiskey (optional)
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 clove garlic, minced
2 whole pork tenderloins (about 3/4 pound each), well trimmed of fat
1 large red onion, cut into 6 (1/4-inch-thick) slices
6 hoagie rolls or kaiser rolls, split



1. Prepare barbecue grill for direct cooking.

2. Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, red pepper and garlic in small, heavy saucepan with ovenproof handle; mix well. Set saucepan on one side of grid.*

3. Place tenderloins on center of grid. Grill tenderloins on uncovered grill over medium-hot coals 8 minutes. Simmer sauce 5 minutes or until thickened, stirring occasionally.

4. Turn tenderloins with tongs; continue to grill, uncovered, 5 minutes. Add onion slices to grid. Set aside half of sauce; reserve. Brush tenderloins and onion with remaining sauce.

5. Continue to grill, uncovered, 7 to 10 minutes or until internal temperature reaches 160°F when tested with meat thermometer inserted into thickest part of tenderloins.**

6. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5°F to 10°F during stand time. Carve tenderloins crosswise into thin slices. Separate onion slices into rings. Divide meat and onion rings among rolls; drizzle with reserved sauce.

*If desired, sauce may be prepared on range-top. Combine ketchup, sugar, bourbon, if desired, Worcestershire sauce, mustard, ground red pepper and garlic in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, 5 minutes or until thickened, stirring occasionally.
**If using an instant-read thermometer, do not leave thermometer in tenderloins during grilling since thermometer is not heatproof
__________________
Raine is offline   Reply With Quote
Old 07-30-2004, 10:03 AM   #10
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Ginger Peanut Pork Tenderloin
Makes 6 servings


Ingredients
3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon creamy peanut butter
1 tablespoon minced fresh ginger
2 teaspoons TABASCO® brand Pepper Sauce
1 large clove garlic, minced
1 teaspoon curry powder
1/2 teaspoon salt
1-1/2 pounds pork tenderloins


Combine all ingredients except pork in medium bowl. Set aside 2 tablespoons mixture. Add pork tenderloins to bowl; cover and marinate at least 2 hours or overnight, turning occasionally.

Preheat grill to medium, placing rack 5 to 6 inches above coals. Place tenderloins on rack; grill 20 to 25 minutes or until no longer pink in center, turning occasionally and brushing frequently with marinade during first 10 minutes of grilling. Let stand 10 minutes before slicing. Brush reserved 2 tablespoons soy sauce mixture over cooked meat.
__________________

__________________
Raine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Need Recipe - Marsala Filet jkath Beef 2 02-26-2005 10:40 AM
Searching for the perfect side dish to Filet Mignon Daisy Girl Beef 3 03-17-2004 03:59 PM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:09 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.