Fantastic Grilled Pork Recipes You Have to Cook
It’s grilling season, and pork performs exceptionally well on the grates. The protein is flavorful and delicious on its own, and when you marinade the meat or give it a spicy rub, you have a supremely tasty summer meal on your hands. We’re highlighting six different pork recipes that utilize the grill, so you can take advantage of outdoor cooking season as long as possible. The other white meat never tasted so good.
1. Jamaican Jerk Pork Tenderloin
Up first is a Jamaican-inspired tenderloin from Cooking Light. The jerk marinade is pungent and flavorful, and the pork can sit in it anywhere from 3 to 24 hours before you throw it on the grill. The longer the meat marinates, the more spicy it becomes, so aim for a longer time period if you like things spicy. The pork will cook on the grill for just 8 minutes per side, so it’s also pretty speedy.
- 2 cups coarsely chopped green onions
- ½ cup coarsely chopped onion
- 2 tablespoons white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 2 teaspoons kosher salt
- 2 teaspoons fresh thyme
- 2 teaspoons brown sugar
- 2 teaspoons chopped peeled fresh ginger
- 1 teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- 1/8 teaspoon ground cinnamon
- 2 garlic cloves, minced
- 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
- 1 (1 ½-pound) pork tenderloin, trimmed
- Cooking spray
Directions: Place first 15 ingredients in a blender or food processor, and process until smooth.
Slice pork lengthwise, cutting to, but not through, the other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator for 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
Prepare grill. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees Fahrenheit.
2. Grilled Pork Chops
These grilled pork chops from Food Network are as easy as they come. The combined prep and cooking time is only 15 minutes, and the pork will sit in the marinade for one hour. Even a short time in the flavorful marinade, which features honey, vinegar, and cumin, will yield delicious results. Grill the chops for about 4 minutes per side for a delicious, healthy, and easy meal.
- ¼ cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 8 (½-inch-thick, 3-ounce) bone-in pork chops
- Salt and freshly ground black pepper
Directions: Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes.
Sprinkle both sides of the pork chops with salt and pepper and place in a resealable plastic bag with the marinade. Let rest on the counter for 1 hour.
Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes.
3. Pork and Onion Kebabs
Another delicious way to enjoy pork is by pairing it with onions for kebabs. These pork and onion kebabs from Taste of Home feature a sweet and savory marinade that brings out the natural flavors of pork. This recipe feeds 6.
- ½ cup reduced-sodium soy sauce
- ¼ cup chili sauce
- ¼ cup honey
- 2 tablespoons olive oil
- 2 tablespoons finely chopped onion
- 2 teaspoons curry powder
- 2 pounds boneless pork, cut into 1-inch cubes
- 3 medium onions, cut into 1-inch wedges
Directions: In a small bowl, combine the first six ingredients. Remove half for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add the pork; seal bag and turn to coat. Cover and refrigerate for 3 hours or overnight.
Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread pork and onions. Grill, uncovered, over medium heat for 5 minutes; turn. Baste with reserved marinade. Continue turning and basting for 10-15 minutes or until meat is tender.
4. Grilled Pork Burgers
These pork burgers, which are featured on Food Network, are a tasty way to change things up. They’re made from ground pork, salt, pepper, sage, bacon, and garlic. Forget about beef and turkey patties, these pork burgers prove you shouldn’t forget about the other white meat when you’re craving a substantial sandwich.
- 5 slices bacon
- 1 clove garlic, minced
- 1 pound ground pork
- Kosher salt and freshly ground pepper
- ¼ teaspoon dried rubbed sage
- Freshly ground pepper
- 4 potato buns, split
- Unsalted butter, softened, for spreading
- Coleslaw, for topping
Directions: Pulse the bacon and garlic in a food processor until coarsely ground.
Combine the ground pork, 1 teaspoon salt, ¼ teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into four balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.
5. Grilled Pork Tenderloin with Cherry Salsa
Pork tenderloin is good on its own, but when it’s dressed with this homemade cherry salsa from Bon Appétit, the dinner is especially good. The salsa is made with cilantro, shallots, lime juice, cherries, chiles, and olive oil, and it’s as delicious as it is beautiful. It’s sure to impress your lucky guests.
- 1 cup coarsely chopped fresh cilantro, divided
- ½ cup minced shallots, divided
- 6 tablespoons fresh lime juice, divided
- ¼ cup vegetable oil
- 2 pork tenderloins (about 2 ½ pounds total)
- ½ pound fresh cherries, stemmed, pitted, halved
- 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions: Preheat a grill to medium-high heat. Combine ½ cup cilantro, ¼ cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
Meanwhile, combine remaining ½ cup cilantro, ¼ cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.
Remove tenderloins from marinade and season generously with salt and pepper. Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145 degrees Fahrenheit, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.
6. Spice-Rubbed Pork Chops with Grilled Zucchini
Thanks to a bold rub made with coriander, brown sugar, and cumin, these chops from Martha Stewart are flavorful and speedy. This recipe also includes a side of zucchini, making for a healthy dinner. It you can’t find good zucchini, substitute any other produce that looks good at the store.
- 1 tablespoon ground coriander
- 1 tablespoon light-brown sugar
- 1 ½ teaspoons ground cumin
- Coarse salt and pepper
- 4 bone-in pork loin chops (3 pounds total)
- 3 tablespoons olive oil, divided, plus more for grilling
- 6 medium zucchini, thinly sliced lengthwise
- 2 limes
- ½ cup crumbled feta cheese
Directions: In a large zip-top bag, combine coriander, brown sugar, cumin, and 1 teaspoon each salt and pepper. Add pork and 1 tablespoon oil and toss to coat. Refrigerate at least 8 hours or up to 1 day.
Heat a grill or grill pan to medium high; clean and lightly oil hot grill. Grill pork, covered, about 5 minutes per side for medium. Let rest for 10 minutes.
Clean and lightly oil hot grill. Toss zucchini with 2 tablespoons oil; season with salt and pepper.
Grill until tender, 2 to 3 minutes per side. Grate 1 tablespoon lime zest, then cut limes into wedges. Transfer half the zucchini to a serving plate and sprinkle with zest and feta. Reserve any remaining zucchini for another use. Serve pork with lime wedges and zucchini salad.