Grilled Pork Recipes
A most versatile meat, pork can go in many different directions on the grill.
The mustard glaze does double duty on the pork and potatoes. Jump-start the potatoes in the microwave before putting them on the grill so they’ll be done at the same time as the pork. The taste and aroma of the potatoes, pork, rosemary, and hickory blend together for an unforgettable meal.
Oregano gives this pork dish great flavor. Add a tossed green salad, and you’ve got a meal. Slice the remaining guava paste, and serve it as an appetizer with queso fresco cheese and crackers.
Tender, flavorful pork, complemented by the heat and grilled ingredients of the salsa, creates an outstanding combination. When preparing the tenderloin, remove the silver skin, which is the thin, shiny membrane that runs along the surface of the meat. Leaving the silver skin on can cause the tenderloin to toughen and lose shape during grilling. Stretching the membrane with one hand so it’s tight, use your other hand to slip the tip of the knife underneath the silvery skin. Slowly slice back and forth, angling the sharp edge of the blade up, rather than down, through the meat. Continue this process until all the silver skin is removed, then discard.
The flavors of chopped green onion, minced garlic, and white hominy sautéed in butter create a delicious side dish for the pork chops. Boneless loin pork chops are excellent for stuffing. Use a thin-bladed knife to cut a horizontal slit through the thickest portion of the chop to form a pocket. Cut to, but not through, the other side of the chop. Get a head start by assembling the stuffed pork chops the night before. Placing the prosciutto wrap in the pocket overnight will allow the flavors to permeate throughout the pork chops. Sprinkle them with the fennel mixture just prior to grilling.
Pork tenderloin has a mild flavor and is best if enhanced with a spice rub, marinade, or flavorful sauce. The Jamaican jerk marinade is a perfect fit for this selection of meat. Traditionally, jerk is a dry rub, but you can mix it with liquid to form a paste or marinade as we’ve done with this recipe. Jerk seasoning is pungent―the longer the meat marinates the more flavorful and spicy it becomes.
When basting with sugar-based mixtures like the jalapeño jelly used in this recipe, it’s important to apply it at just the right time. Basting too early can ruin the flavor of great food. Rather than developing a crusty, sweet caramelized flavor, the sugar burns and chars on the meat creating a bitter, unpalatable flavor.
Rhubarb is an ancient plant whose medicinal uses and horticulture have been recorded in history since ancient China. Today, this tart plant can be bought by the bunch in the produce section of your local grocery store.
Grilling the pineapple brings out an unexpected tang that works amazingly with the pork. If you want to tame the spice, seed the jalapeño and chop it, or simply omit it. Serve with fresh lime wedges for a rustic presentation.
Pimenton, used in the marinade, is a Spanish paprika made from peppers that have been slowly smoked and dried over oak fires. If pimenton is not available, use Spanish smoked paprika. Garnish this smoky pork with lime wedges and cilantro leaves, if desired.
Hoisin sauce gives this dish its salty-sweet aromatic flavor. Serve these succulent slices of pork with steamed Chinese buns, or sandwich them in a hot dog bun.
We love this recipe because it is a complete hand-held meal nestled within a grilled corn tortilla—plus, it's budget-friendly. Be sure to zest your lime before you slice and juice it.
Cooks from the American South to Southeast Asia know that when pork hits the grill—often with a sweet or spicy sauce—something magical happens. Serve this grilled pork recipe with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.
Escarole, a variety of chicory, tastes less bitter than its cousins, frisée and endive. You can substitute your favorite red-skinned apple for the pear if you prefer. The grilled pork plays off all the flavors present in the salad and results in one divine meal.
Be prepared—this pulled pork involves about 7 hours of cooktime, although hands-on time is only an hour. The pork and homemade barbecue sauce will be delicious when reheated and served between a whole-wheat hamburger bun.
A simple 8-ingredient marinade, made with mostly pantry staples, brings out the vibrant flavor of these chops. Pair with kimchi-style slaw for a flavorful duo and a quick-cooking dinner solution, ready in about 40 minutes (including a 25-minute marinade).
This elegant pork chop supper calls for just five ingredients, plus salt and pepper. The grilled pineapple salsa complements the grilled pork perfectly.
If you've never eaten slaw on a sandwich, you're in for a treat. You'll need to start the pork and soak the wood chunks a day ahead; you can make the mustard-laced slaw a day in advance as well. If you'd rather not have sandwiches, serve the meat as is or use it to flavor baked beans.
Pairing peaches with succulent pork is the ultimate summer supper. Balsamic vinegar and turbinado sugar bring out the sweetness of the peaches, while grilling the fruit caramelizes the sugars.
Green mangoes are not fully ripe, and they lend sour flavor to Southeast Asian dishes. Their tartness contrasts with sweet carrot, refreshing mint and basil, and fiery peppers. Use an equal amount of unpeeled green apples if you can't find green mangoes.
This delightful dish comes together in a snap, and a little smoke and char make it shine. Serve with grilled zucchini ribbons, cherry tomatoes, and baguette slices.