Tenderloin Wrapped in Pancetta

Servings: 4 to 6 | Preparation time: 20 minutes | Grilling time: 25 to 30 minutes | Special equipment:  butcher’s twine, instant-read thermometer

Ingredients

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  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin;
  • ¼ pound thinly sliced pancetta;

Rub

  • 2 teaspoons minced fresh rosemary leaves;
  • 1 tablespoon minced garlic;
  • 2 teaspoons kosher salt;
  • ¼ teaspoon freshly ground black pepper;

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Instructions

  1. In a small bowl combine the rub ingredients. Season the tenderloins evenly with the rub, pressing the spices into the meat. Cut six 12-inch pieces of butcher’s twine, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the twine. (The tenderloins do not need to be completely covered.) Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  3. Brush the cooking grates clean. Grill the tenderloins over indirect medium heat, with the lid closed as much as possible, until the meat is barely pink in the center and the internal temperature reaches 155ºF, 25 to 30 minutes, turning once. Move the tenderloins over direct medium heat for the last 3 minutes if you want to crisp the pancetta. Remove from the grill and let rest for 3 to 5 minutes. Cut the tenderloins in thin slices on the bias and serve warm.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™  by Jamie Purviance]

Cedar-Smoked Pork Loin with Pineapple Salsa

Servings: 6 | Preparation time: 30 minutes | Grilling Time: about 1 hour | Special equipment: 1 untreated cedar plank, 12 to 15 inches long and ½ to ¾ inch thick

Ingredients

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  • 1 pork loin roast, 3 to 3½ pounds, trimmed of excess fat and silver skin

Salsa

  • 4 cups finely diced fresh pineapple;
  • ½ cup granulated sugar;
  • ¼ cup white wine vinegar;
  • 2 tablespoons fresh lime juice;
  • 1 teaspoon minced jalapeño chile pepper;
  • ½ teaspoon ground cumin;
  • ½ teaspoon kosher salt;
  • ⅛ teaspoon freshly ground black pepper;
  • 4 scallions (white part only), finely sliced;
  • ⅓ cup finely chopped fresh basil leaves;
  • Kosher salt;

Rub

  • 1 tablespoon finely chopped fresh sage leaves;
  • 2 teaspoons finely chopped fresh thyme leaves;
  • 2 teaspoons paprika;
  • 1 teaspoon kosher salt;
  • ½ teaspoon freshly ground black pepper;

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Instructions

  1. Soak the cedar plank in water for at least 1 hour.
  2. In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil, and cook over medium-high heat for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the pan, remove the pineapple with a slotted spoon and transfer it to a serving bowl. Continue to cook the remaining liquid in the pan over high heat for another 5 minutes, or until the liquid has reduced and thickened. Pour the liquid over the pineapple. Add the scallions and basil, and adjust the seasoning with salt. Mix well.
  3. In a small bowl combine the rub ingredients. Season the rub evenly onto all surfaces of the roast. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  5. Place the roast on the soaked cedar plank. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed, until the internal temperature reaches 155°F, about 1 hour. Carefully remove the roast and plank from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the salsa.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae]

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

Servings: 4 | Preparation time: 20 minutes | Grilling time: 19 to 26 minutes

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  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin;
  • Extra-virgin olive oil;
  • Kosher salt;
  • Ground black pepper;

Sauce

  • 8 plum tomatoes, stems removed;
  • ⅓ cup roughly chopped red onion;
  • ½ cup tightly packed fresh basil leaves;
  • 1 jalapeño chile pepper, stem and seeds removed;
  • ¼ cup tightly packed fresh cilantro leaves;
  • 2 teaspoons minced garlic;
  • 1 tablespoon fresh lime juice;

Rub

  • 1 teaspoon paprika;
  • ½ teaspoon pure chile powder;
  • 1 teaspoon packed dark brown sugar;
  • ½ teaspoon freshly ground black pepper;
  • 1 teaspoon kosher salt;
  • ¼ teaspoon ground allspice;

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Instructions

  1. Prepare the grill for direct cooking over high heat (450° to 550°F).
  2. Brush the cooking grates clean. Grill the tomatoes and jalapeño over direct high heat, with the lid closed as much as possible, until blackened and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeño will take 2 to 3 minutes. Put the tomatoes and jalapeño in a food processor along with the remaining sauce ingredients, and process until smooth. Season with salt and pepper. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.
  3. In a small bowl mix the rub ingredients.
  4. Lightly brush the tenderloins on all sides with oil and season evenly with the rub, pressing the spices into the meat. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling. Reduce the temperature of the grill to medium heat (350° to 450°F).
  5. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the pork is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the sauce.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

Pork Tenderloin with Silky Chile Sauce

Servings: 4 | Preparation time: 25 minutes | Marinating time: 6 to 8 hours | Grilling time:  15 to 20 minutes

Ingredients

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  • 2 pork tenderloins, each about 1 pound, trimmed of excess fat and silver skin;
  • canola oil;
  • kosher salt;
  • 1/4 cup ketchup;
  • freshly ground black pepper;

Marinade

  • 4 dried pasilla chile peppers, about 1 ounce total;
  • 2 tablespoons canola oil;
  • 1/4 cup white wine vinegar;
  • 1.5 cups hot water;
  • 2 tablespoons granulated sugar;
  • 2 medium garlic cloves, crushed;
  • 1/2 teaspoon dried oregano;
  • 1/2 teaspoon ground cumin;

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Instructions

  1. Remove the stems and seeds from the chiles and cut them into sections about 2 inches long. In a medium skillet over high heat, warm the oil. Add the chiles carefully (the oil might splatter) and toast them until fragrant, 3 to 5 seconds per side. Transfer the chiles and oil to a small bowl. Cover with 1½ cups of hot water. Use a smaller bowl or plate to submerge the chiles. Allow to rehydrate for 20 minutes. Pour the mixture, chiles and water and all, into a blender or food processor. Add the remaining marinade ingredients and process until smooth. Press the mixture through a medium-mesh strainer set over a bowl. Discard the solids left in the strainer.
  2. Place the tenderloins in a large, plastic resealable bag and pour in 1 cup of the marinade, reserving the rest. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.
  3. In a medium saucepan whisk the reserved marinade with the ketchup and cream. Bring the mixture to a simmer and cook until it reaches a sauce-like consistency, 3 to 5 minutes. Season with salt and pepper.
  4. Remove the tenderloins from the bag and discard the marinade. Lightly brush all sides with oil and season generously with salt and pepper. Allow the tenderloins to stand at room temperature for 15 to 30 minutes before grilling.
  5. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  6. Brush the cooking grates clean. Grill the tenderloins over direct medium heat, with the lid closed as much as possible, until the meat is barely pink in the center, 15 to 20 minutes, turning every 5 minutes. Remove from the grill, loosely cover with foil, and let rest for 3 to 5 minutes before cutting into slices. Reheat the sauce over medium heat and serve warm with the pork.

Bon appetit!

 

[Recipe source: weber.com]