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December Grilling Recipes

Grilled Pork Tenderloin with Beer & Mustard Glaze

Ingredients

• 2- 1.5 pound pork tenderloins, silverskin and excess fat removed

Marinade Ingredients

• ¼ cup whole grain mustard
• ⅓ cup apple cider vinegar
• ¼ cup honey
• 2 cloves garlic, minced
• ¼ cup shallot, minced
• ½ cup brown sugar
• 12 oz beer, darker for stronger flavor

Glaze Ingredients

• 2 Tbsp butter
• 2 Tbsp flour

Instructions

1. Make the marinade. Combine all ingredients for the marinade and whisk well. Place the two pork tenderloins in a gallon zip-top bag and then pour in the marinade. Press out any extra air and seal tightly. Refrigerate for at least an hour, or up to 8 hours.
2. Preheat. Turn on your grill and preheat to 400°F. Remove the tenderloin from the marinade and shake o any excess shallot or garlic pieces. Reserve the marinade and set it aside.
3. Grill the tenderloin. Place the tenderloin on the grill. Grill for 2-3 minutes per side before rotating. Continue cooking and rotating on the grill until the internal temperature of the tenderloin reads 145°F. Remove from the grill and allow to rest for 5-10 minutes.
4. Make the glaze. While the tenderloin is resting, melt the butter in a large skillet over medium high heat. Whisk in the our and cook until well combined (1-2 minutes). Pour 2 cups of the reserved marinade into the skillet and whisk. Bring the sauce up to a boil and reduce the heat. Allow the sauce to simmer for 3-5 minutes.
5. Slice and serve. Slice the pork tenderloin against the grain into ½ inch thick medallions. Top with a spoonful of the beer and mustard glaze before serving.

Recipe adapted from Hey Grill Hey

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Roasted Sweet Potato Au Gratin

Ingredients

• 3 lbs. of sweet potatoes
• Oil
• 1 ½ cup heavy cream
• ⅓ cup maple syrup
• ½ cup pecans, chopped
• Salt & pepper, to taste
• 1 ½ cup marshmallows

Instructions

1. Preheat grill to 325°F.
2. Coat the whole potatoes/yams with oil evenly, then place on the upper rack of your grill. Rotate them every 10 minutes to ensure even cooking.
3. Once the yams are soft enough to stick a skewer all the way through without resistance (about 20 minutes), remove from the grill and allow to sit 15-20 minutes.
4. Using a paring knife, gently remove the skins from the yams, then slice into 1/2″ thick coins and place into a shallow baking dish, laying in a single layer.
5. Pour cream and maple syrup over the top of the potatoes, and sprinkle with salt, pepper and chopped pecans.
6. Place back on the upper rack of your grill and bake for about 15 minutes or until the cream thickens. Then, top with marshmallows and bake for an additional 10 minutes or until the marshmallows turn golden brown.
7. Serve immediately.

Recipe adapted from Pit Boss Grills

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Roasted Butternut Squash Soup

Ingredients

• 1 butternut squash
• 1 acorn squash
• 1 head garlic
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp BBQ rub
• ¼ cup onion, diced
• 3 cups chicken or vegetable broth
• ¼ cup heavy cream
• pinch cayenne
• pinch nutmeg
• 1 tsp fresh thyme or mint, garnish

Instructions

1. Heat the grill to 350°-375°F, setting up an indirect cooking zone. If you do not have a grill, you can heat up your oven to 350°F.
2. Slice the squash in half vertically and spoon out the seeds. Chop the top off the head of garlic. Drizzle the squash and garlic with one tablespoon of olive oil and sprinkle with salt, pepper and BBQ rub.
3. Grill over indirect heat for 1 hour and 20 minutes, or until the squash is fork tender. If roasting in the oven, place the squash and garlic on a sheet pan, cut side up.
4. Place a skillet on the grill over direct medium heat (or on a stove). Heat the remaining tablespoon of olive oil. Sauté the onions. Squeeze the garlic from the head and add it into the pan. Spoon out the squash from the skins and add it to the skillet, as well.
5. Add 2 cups of chicken or vegetable broth to the skillet and stir. Use an immersion blender to break down the squash.
6. Spoon the squash into a mesh strainer and press into a bowl, leaving behind the chunky bits.
7. Place the strained squash back in the skillet. Add another cup of broth and the heavy cream. Season to taste with salt, BBQ rub, cayenne and nutmeg. Serve in a bowl with fresh herbs and more pork rub.

Notes

1. If you do not have an immersion blender, you can also pour the squash into a regular blender or food processor. Just be careful; because the ingredients are hot, the steam can force the lid to pop off . Hold the top down with a towel and burp out the hot air occasionally as you blend.
2. To make the squash easier to cut in half, microwave it for 1-2 minutes.
3. For a vegetarian soup, substitute the chicken broth for vegetable broth or vegetable stock and the heavy cream for coconut cream or coconut milk.

Recipe adapted from Girls Can Grill

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Grilled Pears with Brie & Pistachios

Ingredients

• 2 Tbsp. honey mustard
• 1 Tbsp. extra-virgin olive oil
• 1 tsp lemon juice
• ¼ tsp salt
• ½ tsp freshly ground pepper
• 2 ripe pears, preferably Bosc
• 2 oz. Brie cheese, cut into four slices
• 4 tsp chopped pistachios, toasted

Instructions

1. Turn burners to low and preheat grill to 350-400°F.
2. Whisk mustard, oil, lemon juice, salt and pepper in a small bowl.
3. Cut pears in half lengthwise, leave stems for presentation, hollow out the core, and slice a small piece off the other side so they will lay fl at when served. Brush with the mustard glaze and place cored-side down at an angle on the oiled grill grate.
4. Cook pears on a covered grill for 15 minutes and check to see if the pears have softened and have a solid grill mark. If they do not, continue cooking, covering, and checking every 5-10 minutes. Turn pears on an angel to create another grill mark (for a crisscross pattern), baste again with mustard glaze, and cook for 10-15 minutes.
5. Gently turn them over, baste again, and place a piece of brie in the hollow of each pear. Bake until the pears are tender, and the Brie is slightly softened, about 3-5 minutes. Sprinkle each pear half with one teaspoon of pistachios.

Notes

To toast seeds and chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, constantly stirring, until fragrant and lightly browned, 2 to 4 minutes.

Recipe adapted from Summerset Grills