pork tenderloin and summer squash

Stuffed Pork Tenderloin and Marinated, grilled summer squash. Instead of butterflying the tenderloin, create a pocket by cutting through the tenderloin and expanding the opening so you can stuff it. Be careful not to stretch it too much or the tenderloin will tear. If you use a Pork loin this technique is much easier because a loin is much larger than the tenderloin. To aid in the stuffing process; oil the inside of the loin to make the stuffing slide easier.



http://www.youtube.com/watch?v=3m53fPDKD8I&hl=en

4 Tasty Grilled Pork Chop Recipes For Summer Barbecues

When it comes to summertime barbecues, one of our favorite meats to grill is pork chops.

We purchase ours in big family value packs and then repackage them into smaller packages to save money. You can freeze them uncooked for up to 12 months.

Grilling Tips

1. If you are concerned about sticking, spray a clean grill grate with non-stick cooking spray.
2. The longer you marinate your meats, the stronger the flavor will be. I recommend no less than 2 hours marinating time.
3. Use one platter for raw meat and a clean platter for cooked meats. Never reuse the same platter.
4. Use long handled grilling tongs for flipping meats.

Here are 4 of our favorite recipes.

Peach Chops

4 pork chops
1/4 cup peach preserves
1/3 cup honey mustard
2 tsp. lemon juice

Stir together preserves, mustard and lemon juice in a small bowl. Grill over a medium heat, turning occasionally and basting with the sauce until done.

Teriyaki Style

4 pork chops
6 tbsp. teriyaki sauce
2 tbsp. molasses
salt and pepper to taste

Season meat with salt and pepper to taste. In a small bowl, combine teriyaki sauce and molasses. Grill over medium heat basting with the sauce until done.

Italian Style

4 pork chops
3/4 cup Italian dressing
1 Tbsp. Worcestershire Sauce

In a container, mix together the Italian dressing and Worcestershire sauce. Add the meat. Seal container and refrigerate for 2-4 hours. Grill over a medium heat until done.

Zesty Style

4-6 pork chops
1/4 cup onion, finely chopped
1/4 cup vegetable oil
2 Tbsp. Worcestershire Sauce
1/2 tsp. salt
3/4 tsp. basil
1/4 tsp. pepper
1/8 tsp. hot pepper sauce

In a large bowl, combine all of the above ingredients together except for the meat. In a marinating container, pour 1/3 of the mixture into the bottom. Lay chops on top and finish pouring the remaining 2/3 of mixture on top. Seal container and refrigerate for 4-6 hours. Grill on medium high heat until done.

Summer BBQ Pork Chop Recipe With a Special Secret Sauce

Barbecuing is one of America's most popular thing to do during the summer. Laying out in the sun, smelling that delicious meat being grilled and having a cold margarita can't get anymore relaxing. When you have hungry friends that come over and want to feed them, you want to be ready to fill their stomach up with your specialty barbecue dish. I'm going to tell you a simple and easy way to make my favorite pork chop recipe which you can share with your friends and family. There are times where I crave it so much that I turn my grill on during the winter and make them even when it snows.

Here are the Ingredients you'll need to start making this fantastic barbecue pork chop.

Ingredients

6 pork loin chops (center cut)

1/4 cup of sugar (brown)

1/4 cup of dijon mustard

1/8 cup of soy sauce

1 carrot (finely chopped)

1 celery (finely chopped)

1/2 medium onion (finely chopped)

1 tablespoon of ginger (finely grated)

1 tablespoon of shallots (minced)

1 tablespoon of garlic (minced)

1 pound of fresh cherries

3 cups of chicken stock

2 tablespoons of cornstarch

1 tablespoon of water

3 black peppercorns

3/4 cup of port wine

8 ounces of butter

2 sprigs of thyme

1 bay leaf

salt and pepper to taste

Directions

Start by mixing the sugar, soy sauce and mustard in a bowl then spread the mix over the chops to marinate. Cover it and put it in the fridge for 5 hours. When your ready to cook, put 1 ounce of unsalted butter in a pan. Once It's melted add the carrot, celery, onion, ginger, shallots, garlic, fresh thyme, bay leaves and black peppercorn. Cook them until it turns light brown then add the port wine. This will bring all the flavors together. Keep the heat on until the liquid is thick.

Next add the cherries and cook them until all the liquid is extracted. Add the chicken stock and bring it to a boil then reduce the temperature to simmer for about 40 minutes. Take if off the heat and strain it so you get all the juice. Pour the juice in a pan over low heat and add the rest of the butter an ounce each time. Dissolve the cornstarch in the water then add it to the sauce. Stir in over the heat until the sauce is thick enough to coat the back of the spoon. Season the sauce with sea salt and fresh ground black pepper for flavor.

Get your grill going with some woodchips and charcoal. Grill the pork chops on the grill to the desired doneness. When serving you want to put the sauce on top of them. It can't get any more simple than that!