Sheilas Grilled Pork Tenderloin Recipes

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SHEILA'S BARBECUED PORK CHOPS

Yet another recipe for barbecued (in the oven) pork chops! Quick and easy to prepare. Recipe source is an old weekend magazine, clipping now brown and tattered. I usually serve it over basmati rice.

Provided by mabers

Categories     Pork

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 8



Sheila's Barbecued Pork Chops image

Steps:

  • Heat oven to 350 degrees.
  • Trim most of fat from chops.
  • Heat some of this fat in a large heavy skillet that can be put in the oven (or cover black handles with foil).
  • Discard pieces of fat when pan is well greased.
  • Note: This recipe is so old it is pre-Pam days, so suit yourself as to which method of greasing the pan you use.
  • Add chops to pan and brown well on both sides, lifting them out as they brown.
  • Add onion to pan and cook gently 3-5 minute.
  • Combine remaining ingredients and add to onions, stirring to blend.
  • Return chops to pan and spoon some sauce over each.
  • Bake uncovered app.
  • 1 1/2 hours or until chops are tender.

Nutrition Facts : Calories 303.9, Fat 14.6, SaturatedFat 5, Cholesterol 75, Sodium 625.4, Carbohydrate 19.8, Fiber 1.1, Sugar 15.5, Protein 23.8

4 thick pork chops
1 large onion, thinly sliced
1 tablespoon Worcestershire sauce
2 tablespoons vinegar
1 tablespoon sugar
2 teaspoons chili powder
3/4 cup water
3/4 cup ketchup

GRILLED PORK TENDERLOINS

We do a lot of outdoor cooking during the summer months, and this grilled pork tenderloin recipe is one my entire family loves. -Betsy Carrington, Lawrenceburg, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12



Grilled Pork Tenderloins image

Steps:

  • In a large bowl, combine the first 10 ingredients. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade., Drain pork, discarding marinade. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade. Let stand 5 minutes before slicing. Serve with rice. Freeze option: Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 671mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges

1/3 cup honey
1/3 cup reduced-sodium soy sauce
1/3 cup teriyaki sauce
3 tablespoons brown sugar
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
4 teaspoons ketchup
1/2 teaspoon onion powder
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 pork tenderloins (about 1 pound each)
Hot cooked rice

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