My Quick Dinner Recipes » grilled pork recipe

Grilled Spicy Pork Strips

admin — Sat, 29 Aug 2009 14:12:04 +0000

What You Need:

2 TBSP apple cider vinegar
1 jalapeno pepper, minced
1 tsp garlic, minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
2 bone in 1 inch thick pork steaks
2 1/2 C fresh peaches, peeled and diced
2 plum tomatoes, chopped fine
2 green onions, remove green and slice thin
2 TBSP cilantro, chopped fine
2 TBSP lime juice

How to Make It:

In a small bowl stir the vinegar, jalapeno pepper, garlic, oregano, salt and pepper together well.

Place the mixture into a shallow container with a lid.

Add the pork steaks and cover.

Marinate in the refrigerator 4 hours.

Place the peaches, tomatoes, green onion and cilantro in a mixing bowl.

Add the lime juice and toss to cover.

Cover with plastic wrap and place in the refrigerator until ready to serve.

Remove the steaks from the marinade and discard the marinade.

Allow the steaks to sit at room temperature about 20 minutes.

Heat grill to medium temperature.

Cook steaks 10 minutes, turning once, until juices run clear.

Remove steaks and cover with aluminum foil.

Allow steaks to stand in the foil 5 minutes.

After 5 minutes unwrap the steaks and cut into strips.

Remove the peach salsa from the refrigerator.

Serve the steak strips over the salsa.

The combination of the spicy marinade and the sweet taste of the peach salsa make this a great meal for any taste bud. Oranges, pineapple or even apricots will work with this salsa as long as they are sweet to act in combination of the spices.

Grilled Sunday Brunch Delight

admin — Tue, 25 Aug 2009 14:09:02 +0000

What You Need:

1 TBSP chili powder
1 tsp. oregano
1 tsp. light brown sugar
1/2 tsp cayenne
1/4 tsp pepper
1 2 1/2 lb center cut ham steak about 1 1/2 inches thick
1 TBSP unsalted butter, melted

How to Make It:

In a small bowl blend together the chili powder, oregano, brown sugar, cayenne and pepper.

Brush both sides of the ham steak with the melted butter.

Sprinkle both sides with the chili powder mixture being sure to press into the meat.

Heat grill to medium temperature.

Grill 13 minutes turning once during cooking time.

Add some scrambled eggs and fried potatoes for the perfect Sunday morning brunch.

Always be sure when grilling a ham steak that it’s a least 1 inch thick. This will insure that the outside becomes crispy without drying out the center of the meat.

South of the Border Grilled Burritos

admin — Fri, 21 Aug 2009 13:06:00 +0000

What You Need:

2 TBSP red wine vinegar
2 TBSP chili powder
1 TBSP garlic powder
1 tsp black pepper
2 tsp ground cumin
2 tsp oregano
2 tsp marjoram
1 tsp salt
1 (2 1/2 lb) boneless pork roast, rolled and tied
2 C green chili salsa
2 (16 oz) cans refried beans
1 TBSP extra virgin olive oil + extra to rub on the roast before grilling
6 (10 in) flour tortillas
1 C Monterey Jack cheese, shredded
1 C lettuce, shredded
1 C sour cream

How to Make It:

Blend together the red wine vinegar, chili powder, garlic powder, pepper, cumin, oregano, marjoram and salt in a small mixing bowl.

Rub the spice mixture all over the roast making sure to cover the entire roast well.

The brush the roast with the oil and allow the roast to stand 30 minutes.

Heat grill to medium high heat.

Place the roast on grill grate away from the direct heat.

Roast the meat for 3 ½ hours or until the internal temperature reaches 185 degrees.

Remove the roast and allow to cool slightly.

Once cooled enough to work with cut the roast into 1 inch chunks.

Place the chunks into a saucepan, add the salsa and bring to a rapid boil.

Reduce the heat to low, cover and cook 10 minutes.

Place the remaining olive oil in a separate saucepan, add the beans and heat.

Place the tortillas on the grill over the direct heat and toast 10 seconds per side.

Place the beans on each grilled tortilla.

Add cheese and the pork mixture.

Top with the lettuce and sour cream.

Roll into a burrito.

By placing the roast over indirect heat the roast will cook slowly. This will insure that the roast stays moist. It also allows the roast to cook evenly on all sides by reflecting the heat off of the lid of the grill.