Grilled Pork Tenderloin
RUB:
1 tsp paprika
1 tsp dark brown sugar
1 tsp kosher salt
1/2 tsp chile powder
1/2 tsp black pepper
1/4 tsp ground allspice
DIRECTIONS:
1. Trim excess fat. Allow to stand at room temp for 20-30 min before grilling. Lightly brush or spray with oil and spread the rub all over, pressing the spices into the meat.
2. Grill over direct medium heat until the pork is barely pink in the center, 15 to 20 min, turning every 5 min. Remove from grill and let rest for 3 to 5 min.
(My sister Callie's recipe)
Cut up (or leave whole and break it up before you eat) pork tenderloin and put it in a crock pot with sweet and sour sauce and pineapple chunks.
Pork Burritos
Season the pork with salt, pepper, and garlic powder. Sprinkle all sides. Cook in the crock pot for 8 hours on low. Shred the pork meat and add sauce made with 1/2 cup green enchilada sauce mixed with 1/2 cup brown sugar. Let the sauce heat through. This is so good. You could also use it in a pork salad like Cafe Rio. I've found you can use the whole can of enchilada sauce and it tastes good and you don't have to waste any of the sauce.
(My friend Mitzi's recipe)
Marinated Pork Roast
INGREDIENTS:
- 1/4 cup vegetable oil
- 2 Tablespoons unsulphured molasses
- 1 Tablespoon ground ginger
- 2 teaspoons dry mustard
- 6 garlic cloves, minced
- 1/2 cup soy sauce
- 1 (4 to 5 pound) pork loin
TO PREPARE:
In a jar with a tight-fitting lid, combine all ingredients except pork and shake well. Set aside for about 15 minutes, shaking occasionally to blend flavors. Pour marinade over pork, cover, and refrigerate overnight. Turn pork several times. Remove from refrigerator about an hour before roasting. Place meat fat side up on rack in a greased shallow roasting pan; reserve marinade. Roast in a preheated 325 degree oven for about 3 hours or until meat thermometer registers done. Baste pork with marinade 4 to 5 times while roasting. Marinade forms very dark crust on roast.
SERVES: 8
(My mother-in-law Lori's recipe)
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