Pork 3 Ways on the Grill

The Minnesota Pork Board and the Minnesota Beef Council have teamed up for 12 Days of Grilling!  Chef John Van House grills up some pork.

Grilled Boneless Chops w/ Grilled Potato Salad

Ingredients:

2 each Pork loin chops
2 each Potatoes
¼ cup Green onions shaved
2 Tbsp Olive oil
1 each Lemon Juice
1 each Lemon zest

Method:

  • Begin by washing and cutting the potatoes into 1” thick planks
  • Dry the potatoes slightly and season with olive oil and salt and pepper
  • Place potato planks onto a preheated grill and cook for 2-3 minutes, rotate and cook another 2-3 minutes, flip the potatoes and repeat
  • Remove potatoes from the grill and allow to cool
  • Dice the potatoes and place into a bowl once they are cool
  • Add lemon juice and minced lemon zest as well as the shaved green onions
  • Adjust seasonings with more olive oil and salt and pepper
  • Season the pork chops and cook in the same method as the potatoes for the salad
  • Cook pork to 140 degrees F and remove from heat allowing to rest for 15 minutes before serving
  • Enjoy!

 

Pork Kabobs

Ingredients:

9 each Pork cubes
1 each Red onion
6 each Mushrooms
1 each Red pepper
1 each Yellow pepper
1 each Green pepper
Olive oil, as needed
Salt and pepper, as needed
Glaze (optional), as desired

Method:

  • Cut the onions and peppers into 2” squares
  • Skewer the pork, mushrooms, onions and peppers alternating between pork and vegetables until all ingredients are skewed.
  • Drizzle kabobs with olive oil then season with salt and pepper and place on a preheated grill
  • Cook until pork is 140 degrees F and vegetables have some color on them.
  • Remove from heat and rest until service

 

Whole Pork Loin w/ Caramelized Pineapple

Ingredients:

1 each Pork loin
1 each Pineapple
½ cup Brown sugar
pinch of Cinnamon
Salt and Pepper, as needed

Method:

  • Begin by preheating your grill to high
  • Gently pat dry the pork loin and season with salt and pepper
  • Place pork loin onto the grill and cook to an internal temperature of 140 degrees F
  • Clean and cut the pineapple into disks
  • Rub the pineapple with brown sugar and set aside until just before ready to remove the pork from the grill
  • Place the marinated pineapple onto the grill and cook on high until they start to brown
  • Flip pineapple and cook the second side.
  • Remove pork and pineapple from the grill, allow to rest 15 minutes before serving.
  • Enjoy!
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