Pan Grilled Pork Chop with Asparagus. Make this in no time, quick and easy. Cooking with less oil.
A quick and easy meal to prepare. Pan-grilled pork chop with asparagus cooked with less oil.
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Grilled sea bream with asparagus and wild garlic alioli (Napoleon Grills)
Do you need to make an impression with your grilling skills? This recipe has the wow factor, it’s delicate, it’s elegant and refined, yet all can be made in just 10 minutes!
Hola amigos!
I’ve teamed up with my friend at Napoleon Grills to cook for you some fantastic recipes for this Summer and show you the versatility of their magnific barbecues.
Go to their website to check out their different models and to learn more about their robustness and capabilities.
To find the recipe and ingredients get in here:
If you live in the UK you can order my favorite artisan Spanish Ingredients which I use on the videos from my ONLINE DELI at the best prices and get them delivered to your door. If you want the full recipe go to my website Tapas Revolution Spanish Made Simple If you would like to try my food in the flesh I would be delighted to welcome you to any of my TAPAS REVOLUTION restaurants across the UK, please check out our locations and don’t forget to make a reservation To FOLLOW ME on social media I leave you a few links below: Instagram: Facebook: Twitter:
Grilled Pork Tenderloin with Simple Grilled Asparagus
CLICK DESCRIPTION FOR FULL RECIPE
Grilled Pork Tenderloin with Grilled Asparagus
A simple marinade adds so much flavor to pork tenderloin that’s quickly grilled to create a juicy, tender dinner that’s perfect alongside freshly grilled asparagus!
Prep Time: 10 minutes (+30 minutes marinading)
Cook Time: 20 minutes
Total Time: 60 minutes
Yields: 4 servings
Ingredients:
For the pork tenderloin:
¼ cup avocado oil (or another high smoke point, neutral oil) (Aisle 6)
2 TBSP balsamic vinegar (Aisle 3)
1 TBSP coarse ground mustard (Aisle 3)
1 TBSP minced garlic (Produce)
2 tsp. kosher salt (Aisle 6)
1 tsp. dried rosemary (Aisle 6)
1 tsp. dried oregano (Aisle 6)
½ tsp. garlic powder (Aisle 6)
½ tsp. onion powder (Aisle 6)
1-pound whole pork tenderloin (Meat)
For the grilled asparagus:
2 pounds fresh asparagus, cleaned and trimmed (Produce)
1 TBSP avocado oil (Aisle 6)
1 tsp. kosher salt (Aisle 6)
1 TBSP minced garlic (Produce)
Lemon zest, for serving (Produce)
Directions:
In a small bowl, whisk together the avocado oil, balsamic vinegar, mustard, garlic, kosher salt, rosemary, oregano, garlic powder, and onion powder until smooth.
Place the pork tenderloin in a zip-top plastic bag and pour the marinade over the top of it. Squeeze out all the air from the bag, seal, and give the tenderloin a good massage to make sure it’s coated with the marinade.
Set the sealed tenderloin in the fridge for at least 30 minutes, up to 24 hours.
While the pork marinates, drizzle the cleaned and trimmed asparagus with more avocado oil, a sprinkle of kosher salt, and a generous amount of minced garlic. Set aside.
After 30 minutes, preheat your grill to around 400 degrees, adjusting the charcoal or flame accordingly. Let the pork sit on the counter while the grill preheats, to take some of the initial chill off of it from the refrigerator.
Set the marinaded pork tenderloin on the preheated grill and cook for 7 – 10 minutes on one side before flipping and cooking another 7 – 10 minutes more, or until the thickest part of the tenderloin registers 145 degrees. (If you prefer a more well-done tenderloin, cook the pork for an additional 3 – 5 minutes, per side.)
Remove the tenderloin from the grill and tent with foil to rest. Carryover cooking will continue bringing the pork up in temperature as it rests.
While the pork rests, add the asparagus to the grill, making sure the vegetables are perpendicular to the grill grates so they don’t fall through.
Cook, moving the asparagus back and forth occasionally, for five minutes, or to desired doneness.
Remove cooked asparagus from grill and sprinkle with lemon zest.
Slice and serve the pork tenderloin with the grilled asparagus.
Sunday Dinner - Grilled Pork Chop, Asparagus, and Salad with a Sprite
Happy Sunday, God is so good, my brother blessed me with this meal from the Butcher Shop and I am so appreciative as I did not feel up to cooking. Thank you all for spending some of your time eating and chatting with me. Love you
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