Pork tenderloins are often sold two to a package, each piece usually weighing 12 to 16 ounces. The cooking times below are for two average 12-ounce tenderloins; if necessary, adjust the times to suit the size of the cuts you are cooking. For maximum time efficiency, while the pork is brining, make the rub and then light the fire. If you opt not to brine, bypass step 1 in the recipe below and sprinkle the tenderloins generously with salt before grilling. Use a rub (see related recipes) whether or not the pork has been brined—it adds flavor and forms a nice crust on the meat.
- granulated sugar
- Table salt and ground black pepper
- olive oil
- Salad
- Table salt and ground black pepper
- minced fresh thyme leaves
- Dijon mustard
- balsamic vinegar
- lemon juice
- olive oil
- Dressing
- Shaved Parmesan cheese for garnish
Don’t waste hours marinating flank steak before cooking it. Coating the grilled steak with a potent sauce adds just as much flavor—and takes just 5 minutes.
- minced fresh parsley leaves
- minced red onion
- red wine vinegar
- extra-virgin olive oil
- hot red pepper flakes
- Table salt and ground black pepper
- flank steak
CALORIES 254(14% from fat); FAT 4g (sat 0.7g,mono 0.8g,poly 1.6g); PROTEIN 35.6g; CHOLESTEROL 259mg; CALCIUM 110mg; SODIUM 514mg; FIBER 1.9g; IRON 4.6mg; CARBOHYDRATE 17.6g
- Sauce:
- low-sodium teriyaki sauce
- Kebabs:
- Cooking spray