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Stogie's Grilled Pork Recipes

FM Former Member
OK, you just had to insist didn't you??? Well, I hope you enjoy them all!
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Apple Glazed Pork Loin

3 pounds Boneless Pork Loin
Cajun seasoning
GLAZE
1/2 cup Brown sugar, light
1/4 cup Honey
1 cup Brandy
4 cups Apple juice or cider
1 cup Cider vinegar
1/4 cup Butter, melted
1 teaspoon Cinnamon
1/4 teaspoon Allspice
1/4 teaspoon Mace
1/4 teaspoon Cardamon, ground
2 tablespoons Cornstarch
2 tablespoons Water

PREPARATION:
Season pork with Cajun seasoning.

Combine the GLAZE ingredients, except the cornstarch and water, in a sauce pan and bring to simmer and cook for 1 minute.

Whisk together the cornstarch and water. Add to the hot glaze mix and continue cooking for another minute.

Let this cool COMPLETELY.

Place the pork in a large Zip-loc bag and add marinade and let sit overnight.

Remove pork, reserving the marinade, and allow to come to room temp.

Pre-heat your grill to 450 degrees.

Place the pork on the grill and sear for 5 minutes. Turn over and sear for another 5 minutes.

Turn the heat down to 400 and cook for another 30-40 minutes or until the internal temp reaches 145-155 degrees, basting every 15 minutes using the reserved marinade.

Let rest for 10 minutes before slicing.

You can use any remaining marinade to serve with the meat. If you do this, boil the marinade first!
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Bronzed Pork Chops

4 Pork chop(s)
6 tablespoon(s) Teriyaki sauce
2 tablespoon(s) Molasses

PREPARATION:
Mix together and baste chops.
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Garlic Roasted Pork Loin

3-4 pound(s) Pork Loin
10 Garlic clove(s)
2 tablespoon(s) Tiger Sauce
2 tablespoon(s) Worcestershire sauce
2 tablespoon(s) A1 Steak Sauce
2 1/2 tablespoon(s) Yellow mustard
3/4 cup Orange juice

PREPARATION:
Cut 10 slits into the loin in various places. Stick your finger in the holes to make them slightly bigger and stuff a clove of garlic in each.

Combine the reminaing ingredients and pour over loin.

Marinate over night.

Heat grill to 450�.

Remove loin from marinade and let come to room temp. Do NOT remove garlic cloves.

Brush loin with oil and sear each side for 5 minutes.

Turn heat back to 400� and cook another 30-40 minutes until internal temp is 145�-155�.

Let rest for 10 minutes and slice thin to serve.
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Herbed Dijonnaise Chops

6 Pork chop(s)
2 tablespoon(s) Dijon mustard
1 teaspoon Dry mustard
1 teaspoon Salt
1/2 teaspoon Black pepper, coarsely ground
3 tablespoon(s) Butter, softened
HERB BUTTER
2 tablespoon(s) Butter, softened
1 tablespoon Parsley
1 tablespoon Chives
1/2 teaspoon Lemon juice
Salt and pepper to taste

PREPARATION:
Make a paste of the mustards, salt, and pepper and 3 tablespoons butter.

Rub this paste into the chops.

Grill the chops over a very hot fire for 4 to 6 minutes on each side.

Place each chop in tin foil and brush with the herb butter.

Wrap each chop and place on grill for 10 minutes. Brush chops with herb butter and serve.
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Hoisin Pork Tenderloin sandwiches

1 pound Pork tenderloin(s)
1 cup Hoisin sauce
2 tablespoon(s) Sambal
2 tablespoon(s) Garlic, finely minced
2 tablespoon(s) Ginger, fresh, chopped
1/2 cup Red wine
1/4 cup Scalllion(s), minced
4 large Sesame seed buns

PREPARATION:
Combine hoisin, sambal, ginger, garlic, wine and scallions.

Add pork and marinate for 3 hours in fridge.

Start grill/oven and get to 350�. Season pork with salt and pepper.

Brown each side of pork for 5 minutes then roast for 12-15 minute. Internal temp should be 145-155�.

Let rest for 5 minutes and slice very thin....1/4".

To the bottom of the buns add coleslaw. Top that with 6-8 slices of pork and add more coleslaw on top of that.
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Jerk Pork

2 Jalapeno pepper
3 Green onions
4 tablespoon(s) Allspice
1 teaspoon Salt
1 teaspoon Ginger, fresh
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 teaspoon Black pepper
2 Garlic clove(s)
4 Bay leaf(s)
2 tablespoon(s) Oil
2 pound(s) Pork chop(s)

PREPARATION:
Put everything except oil in food processor and chop fine.

Add oil slowly until smooth.

Coat both sides of chops and let sit for 30 minutes.

Grill.
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Maple Mustard Glazed Pork

3 pound(s) Pork Loin
2/3 cup Maple syrup
3 tablespoon(s) Dijon mustard
2 tablespoon(s) Cider vinegar
2 tablespoon(s) Soy sauce, light

PREPARATION:
Combine and stir all ingredients and spread over roast in shallow pan.

Surround with 1 lb. carrots and about 4 - 6 medium red potatoes, halved.

Roast at 350 (meat temp 155 to 160) for about 45 minutes to 1 1/4 hour.

Tip: You may need to add some liquid to your pan while this is roasting.

If grilling:

Marinate overnight. Reserve marinade and boil. Baste often while grilling.
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Sherry Ginger Pork

4 Pork chop(s)
1/3 cup Sherry, dry
2 tablespoon(s) Soy sauce, light
1 tablespoon Oil
1 tablespoon Ginger, fresh, chopped
1 teaspoon Honey
1 Garlic, minced

PREPARATION:
Mix all ingredients.
Marinate for about 2-3 hours.
Grill.
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Spicy Peanut Butter Marinade

1/2 cup Peanut butter, creamy
1/2 cup Sherry, dry
1/4 cup Soy sauce, dark
1/4 cup Red wine vinegar
1/4 cup Honey
1/4 cup Oil
1/4 cup Ginger, crushed
1/4 cup Green onion, minced
1/4 cup Cilantro, chopped
2 tablespoon(s) Sesame oil, dark
2 tablespoon(s) Chinese chili sauce
2 tablespoon(s) Lemon juice
6 Garlic clove(s)

PREPARATION:
Combine everything in food processor and mix.

Marinade pork for up to 8 hours.

Boil and use as mop while grilling.
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This one I have stir fried AND cooked as a whole loin. This recipe is for stir frying, to grill just don't cut into strips.

Vietnamese Pork

2 pound(s) Pork tenderloin(s)
4 Lemongrass, stalks
2 tablespoon(s) Brown sugar, dark
1 tablespoon Peppercorns
2 tablespoon(s) Fish sauce
2 tablespoon(s) Sesame oil
6 Garlic clove(s)
2 tablespoon(s) Vegetable oil
6 tablespoon(s) Oyster Sauce
1 tablespoon Honey
1 tablespoon Soy sauce, dark
2 tablespoon(s) Sake

PREPARATION:
Cut pork into 2 inch slices

Chop lemongrass into 2 inch pieces and crush with mallet. Be sure they stay intact. After marinating you will remove these.

Combine garlic, brown sugar and peppercorns and crush to make a paste.

Add veggie oil, sake, fish sauce and 1 TBS sesame oil. Add the lemongrass.

Pour this marinade over the pork and marinate over night.

Heat 1TBS oil in wok.

Stir fry pork until done.

Prepare the finishing sauce by combining the Oyster sauce, 1 TBS sesame oil, 1 TBS honey and 1 TBS soy sauce.

Add to wok and heat through.

Serve over rice
Original Post

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FM Former Member
Here's my Pork Loin recipe, from the Old Forum.

For me, the problem with pork loin is that it's just that bland pork flavor that you need to do something to enhance it somewhat.

My two keys:



  • Don't overcook
  • Marinade & Baste




1. I try to cook my meats to a particular internal temp. For pork loin, I look for 145 internal. I recommend you cook to something around that temp and decide if that's good for you. It of course will vary, based on your preferences as well as the size of your pork loin. Years ago, pork HAD to be cooked to at least 160, but with the more modern techniques, they say we don't have to worry about the tricanosis like we used to. You could even cook it to 155 or so, but that would tend to be dry.

2. Now, for the marinade. I've like this oriental style because it is a strong flavor to enhance the weak pork flavor.



  • 1 cup soy sauce
  • 1/3 cup sesame oil (yes, this has to be sesame)
  • 6 cloves of garlic, chopped fine (to your taste, more is even better)
    {*]1 tablespoon ginger (ground)



That's it.

Mix the marinade, place in a non-reactive pan and let marinade overnight. I heat the leftover marinade up (to kill off bacteria) and serve with the food as a sauce.

Options: I sometimes add apple juice to get more sauce.

You can smoke it, I only smoke it for about an hour, then finish it on the grill so I get a good crispy outside. Go for that internal 145. I like to smoke this over fruit wood of some sort.

Hope that helps. Comments are mandatory whenever I post a recipe.

Good q'in on 'ya

Smokin
T tomMember
Smokin',I've used your recipe and then injected.I cut your marinade 50/50 with apple juice and inject 1 to 1.5 oz. per lb. all over the loin and let it set overnight.I don't know if it is better,but it seems to give a little more moisture at carving.I also only bring it to 140� internal and hard sear it on the grill.This raises the internal a few degrees and foiling it while resting seems to raise the internal a little.

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Good Q 2 Ya,Tom.

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