Sophisticated, yet rustic—serve slices of this herb-crusted tenderloin over soft polenta (or grits), then drizzle with the sweet-spicy sauce and garnish with raspberries and chopped herbs. …
Recipe by Chef Lou Rook III of Annie Gunn’s restaurant in St. Louis, Mo.
Serve with Chef Rook’s Cranberry Port Wine Relish.…
Celebrate summer’s bounty of wonderful produce by using just-picked corn, tomatoes and bell peppers for a fresh-tasting relish on top of grilled pork. Serve with grilled garlic bread and a tall glass of ice tea.…
Perk up your taste buds with these lemon, peppery pork medallions. Serve with a rice pilaf and grilled fresh asparagus and your meal is complete.…
Guy Fieri creates a take-out experience with this fried rice. Have all the ingredients ready before stir-frying the rice. Serve with hot tea and store bought egg rolls.…
Assemble kabobs before heading out to the tailgate party and you are ready to start grilling as soon as the coals are hot. Serve with your favorite baked beans and grilled corn on the cob. Recipe courtesy of Bob Sloan …
Cheer on your favorite team after having a tailgate party featuring grilled tacos. Do most of the preparation at home so you can enjoy the pregame party. Recipe courtesy of Bob Sloan and adapted from The Tailgating Cookbook …
The marinated and grilled pork tenderloin turns this simple Mediterranean potato salad into dinner. To roast tenderloin, place in shallow pan in a 450 degrees F. oven for 20 minutes. Serve with sliced oranges and toasted Italian bread to complete …
This tasty pork tenderloin entrée can be roasted or grilled. To grill, prepare banked medium-hot fire in covered kettle-style grill. Grill whole tenderloins over indirect heat for 15-20 minutes. Serve with noodles tossed with Thai peanut sauce, and buttered broccoli …
