Make Your Summer Sizzle with Pork On the Grill

Chops, burgers, kabobs, tenderloin - pork offers so many options for grilling. We have three delicious, simple options for you to try. We hope you enjoy them all this summer!

Honey Pork Kabobs

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

2 tbsp minced garlic

1/4 teaspoon ground black pepper

1 lb pork loin - cut into 1 inch cubes

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

skewers

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding pork, reserve a small amount of marinade to brush onto kabobs while cooking. Place the pork, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

Preheat the grill for high heat.

Drain marinade from the pork and vegetables, and discard marinade. Thread pork and vegetables alternately onto the skewers.

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Pork Burger with Pineapple

1.25 lbs ground pork

2 tbsp minced garlic

2 tbsp minced onion

Salt and pepper to taste

1/2 tsp rubbed sage

Pineapple slices 

Mix all ingredients together well. Form into 4 balls then form into 1 inch thick patties. Press an indentation into the middle of each patty to prevent burgers from shrinking. 

Grill on medium-high heat until internal temperature reaches 160 degrees. Serve with slice of grilled pineapple. 

Cuban Pork Tenderloin

1 1/2 pounds pork tenderloin (trimmed)

1/4 cup orange juice (fresh)

1/4 cup grapefruit juice (fresh)

2 tablespoons cilantro (chopped)

1 teaspoon cumin

1 teaspoon dried oregano

2 cloves garlic (finely chopped)

1/2 teaspoon kosher salt

1/2 teaspoon red pepper flakes

Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours. Meanwhile, make Rice and Black Bean Salad.

Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.

Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees Fahrenheit, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.