Tag Archives: Grill

Aside

Chicken on Grill – is there anything better? Its one of our families favorites.  Here are our top 5 ways/hints to make Chicken on the Grill even better. Barbecue Chicken – use a good (or make your own) barbecue sauce. … Continue reading

Get some Pork on your Fork!


Looking for an elegant but easy  – dinner on the grill?   One that’s quick enough for a weekday – but nice enough for company?  Try this  one (another go to for us!).
Fairly often Pork Tenderloin goes on sale around here, whenever it does I grab a few and keep them in the freezer, on hand for a quick meal.

One of our families fave’s is Crispy Grilled Pork Tenderloin, crispy on the outside but tender & juicy on the inside.

Crispy Pork Tenderloin

Ingredients:

  • 1-2 Pork Tenderloin**
  • Sesame Oil or Extra Virgin Olive Oil (or your choice)
  • 1-2 TB minced garlic.
  • 1/2 -1 tsp dried parsley
  • dash or 2 pepper
  • 1/2-1 tsp dried rosemary
  • or whatever other herbs you prefer ( Italian blend of spices is nice, or tried & true Salt & Pepper)

Sorry about the recycled pic – I realized after writing the post that my camera died and I couldn’t take a pic…

Mix all ingredients except pork into paste.  Rub into tenderloin.  Cook on bottom grill on high flame for 1 min per side (to crispen), reduce the flame and keep temperature at 400 degrees F move to top rack, close cover and roast until internal temperature is 160-165 degrees.   Dependent on how big your tenderloin is this may be anywhere from 25min-45min so keep an eye on it.  Occasionally base with more of the oil mixture.  Remove from heat, loosely cover in tinfoil and let sit for 10 min before slicing.

Serve with rice or quinoa, and fresh tomato salad.  Or make the entire meal on the grill!  Bake some cored apples (fill the core with butter and brown sugar for a treat) sprinkled with cinnamon and wrap in tinfoil and bake in the 400 degree BBQ with pork. At the same time, in a disposable tinfoil container, add some Extra Virgin Olive Oil, to some (preferably  local) new  potatoes  (cut up into smaller bite sized pieces), an onion (chopped), local peppers & mushrooms  (if desired) sprinkled with a little (Gluten Free) onion soup mix or onion & garlic powder & salt & pepper to taste, (cover with tinfoil), (or use market fresh sweet potatoes, carrots black beans, corn, and cumin & cinnamon), grilled asparagus (or peppers if not using in the potatoes), green garden or cabbage salad and dinner is served!  enJOY!

Optional sauce to serve with this on the side:  mix some fresh salsa, dijon mustard, minced garlic and sliced apples together and cook in disposable dish on top rack while pork is cooking.  The sharpness of the dijon makes a lovely contrast to the sweet apple and succulent pork.

Love to hear your comment s and feedback!.

** (dependent of number of people we feed 2 adult and 2 small kids with 1, if we cook 2, my husband gets a lunch for work and I get some to top a salad the next day)

It’s Olive about the Grill


(Yup, you read that right – Olives on the grill… )

With this heat wave hitting us and everyone trying to stay cool I’ve been taking the cooking outside lately.  Here is a family favorite – get ready for grilling!

Shrimp, Olives & Tomato Skewers

Our entire family loves fish but the kids, love Love LOVE shrimp..and olives…and tomatoes.  I buy frozen easy peel raw shrimp and use the shells to make fish/shrimp stock to freeze for later.  If its in season, try picking up your tomatoes at your local farmers market – they are so much sweeter  – don’t forget your garlic too! There are endless possibilities of veggies to add to your skewers (mushrooms, peppers, onions, zucchini, asparagus, etc, try picking up some fresh basil and add a handful, chopped up in with tomato & EVOO mixture!)


Ingredients
(adjust quantities to suit)

  • garlic stuffed jumbo olives *
  • grape or cherry tomatoes
  •  raw med shrimp
  • minced garlic
  • lemon or lime juice
  • Extra Virgin Olive Oil (or Oil of choice try SafflowerEquipment: A grill (duh!), a flipper or tongs,  skewers (we have reusable metal ones, but you can use disposable wooden ones  tip:  if using wooden skewers, soak them in water for 10 min before using to stop them burning. 

Method

  1. Preheat grill (if things tend to stick, prior to turning on the grill, wipe grill with a paper towel saturated in a bit of oil. Then turn on grill).
  2. While grill is preheating, pour lemon/lime juice over shrimp, toss with garlic to taste (add chili flakes if you wish!).  Toss tomatoes in a touch of oil.  Place shrimp, tomatoes and olives alternately on skewers.
  3. Place on (400 degree) grill lid up for 1-2 mins, turn, shrimp will be cooked quickly, the olives & tomatoes will take longer, if you don’t want the shrimp to cook that much, omit shrimp from those skewers and put them on there own (zucchini or onion is nice with them or just on there own to cook).  The skin on the tomatoes will split when the tomatoes are cooked, and you will see the salt on the outside of the olives.
  4. Serve by themselves or with a side like rice or quinoa or make it a lighter for one of those really stinky hot days and serve skewers over a  spinach salad drizzled in an aged balsamic vinegar.
  5. enJOY.  Hope you love it like we do!

Love to hear your comments! Want to hear more of something? Let me know!

* we get our olives in a the large jars from Costco – I’m not sure where else carries them