• By gb0iL-admin
• In Grilling, Recipes
• Tags grilling, Grills, recipes

May 2025 Grilling Recipes

PORK TENDERLOIN MARINADE RECIPES

Ingredients:

• 2 garlic cloves
• 2 large sprigs fresh rosemary
• ¼ cup packed light brown sugar
• ¼ cup soy sauce
• ¼ cup olive oil
• 2 Tbsp Dijon mustard
• 1 Tbsp apple cider vinegar
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp Worcestershire sauce
• ½ tsp regular or smoked paprika
• 2 (1 – 1 ½ pound) pork tenderloins
• 1 Tbsp vegetable oil, if roasting
• Chopped fresh parsley leaves, for garnish (optional)

Instructions:

1. Prepare the following, adding each to the same medium bowl as you complete it. Coarsely chop 2 garlic cloves; pick the leaves from 2 large fresh rosemary sprigs, then finely chop (about 1 tablespoon).
2. Add ¼ cup packed light brown sugar, ¼ cup soy sauce, ¼ cup olive oil, 2 Tbsp Dijon mustard, 1 Tbsp apple cider vinegar, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp Worcestershire sauce, and ½ tsp of regular or smoked paprika. Whisk to combine.
3. Pour into a large zip-top bag. Oat 2 (1 -1 ½ lbs) pork tenderloin dry with paper towels. Add to the bag, seal and massage to coat the pork tenderloins evenly with the marinade. Refrigerate, flipping the bag halfway through, for at least 4 hours or up to overnight.

Option 1 (Grilling):

1. Prepare an outdoor grill for zone cooking. For a gas grill, heat one half to medium-high heat (about 450-500°F.) and leave the other half unlit. For a charcoal grill, light a chimney of coals, pile the coals on one side of the grill and leave the other side empty. Scrape the grill grates clean if needed.
2. Remove the pork tenderloins from the marinade and let any excess drip off. Place the pork tenderloins over direct heat. Cover and cook, turning the tenderloins every 2 minutes, until well-browned on all sides, about 8 minutes total. Move to indirect heat and continue to grill until the internal temperature registers 140°F to 145°F in the thickest part 12 to 17 minutes more.
3. Transfer the pork tenderloins to a clean cutting board and tent loosely with aluminum foil. Let rest for 10 minutes before slicing crosswise. Garnish with chopped fresh parsley leaves if desired.

Option 2 (Roasting):

1. Twenty minutes before you plan to cook, place a 12 inch cast iron skillet or ovenproof skillet on the middle rack in the oven and heat the oven to 450°F.
2. Using oven mitts, carefully remove the hot skillet from the oven. Add 1 tablespoon of vegetable oil and swirl to coat the bottom of the skillet. Remove the pork tenderloins from the marinade and pat dry with paper towels. Place them in the skillet.
3. Return the pan to the oven and roast for 10 minutes. Flip the pork and roast until the internal temperature registers 140-145°F in the thickest part, 10-15 minutes more.
4. Transfer the pork tenderloins to a clean cutting board and tent loosely with aluminum foil. Let rest for 10 minutes before slicing crosswise. Garnish with chopped fresh parsley leaves if desired.

Notes:

The pork tenderloin can be marinated and refrigerated up to 1 day ahead. Leftovers can be refrigerated in an airtight container for up to 4 days.

Recipe adapted from The Kitchn

CHICKEN STIR FRY RECIPE

Ingredients:

• 4 chicken breasts, cubed
• 2 bell peppers, sliced
• 1 onion, sliced
• 8 oz mushrooms, sliced
• 12 oz broccoli
• 2 carrots, shredded
• 2 cups snow peas
• ½ cup Japanese BBQ sauce
• 8 oz. stir fry noodles
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground ginger

Instructions

1. If using dry stir fry noodles, precook before heading out to the griddle.
2. Preheat your griddle to medium heat.
3. Add oil to your griddle and add chicken to one half of the griddle and peppers, onions, mushrooms, broccoli and carrots to the other side of the griddle. Season the chicken and vegetables with salt, garlic powder, onion powder, and ground ginger.
4. Cook until the chicken is no longer pink.
5. Combine the chicken and vegetables. Add sauce to the chicken mixture.
6. Add noodles to the empty portion of the griddle. Cook until warm.
7. Remove chicken, vegetables, and noodles from the griddle and enjoy!

Recipe adapted from The Farmstyle by Kayla Zenner

BEEF SLIDERS WITH SUN-DRIED TOMATO MAYO AND SPICY PICKLES

Ingredients (for the beef patties):

• 1 pound 80/20 ground beef
• 2 garlic cloves
• 3 ounces blue cheese, crumbled
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Dijon mustard
• 1 tsp sea salt
• 2 tsp freshly cracked black pepper
• 3 Tbsp extra virgin olive oil

Ingredients (for the tomato mayo):

• 1 cup mayonnaise
• 1 Tbsp lemon zest
• 1 Tbsp lemon juice
• ½ cup oil packed sun-dried tomatoes, drained, roughly chopped
• 2 Tbsp finely chopped chives
• 2 garlic cloves, minced
• ½ tsp freshly cracked black pepper

Ingredients (for serving):

• 10 mini brioche buns
• Sweet and spicy pickles (or store bought)
• Arugula
• Toothpicks, optional

Instructions:

1. Make the sun-dried tomato mayo. In a small bowl stir together the mayonnaise, lemon zest, lemon juice, chives, garlic and pepper until combined. Can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.
2. Make the beef patties. In a large bowl, combine the beef, garlic, blue cheese, Worcestershire, Dijon, salt and pepper. Using your hands form 10 patties 2-inches in diameter and ½ inch thick. Using your thumb make a small indentation in the middle of each patty.
3. Heat the 2 Tbsp of olive oil in a large cast iron skillet over medium-high heat. Once the oil is smoking, arrange half of the patties in the skillet. Cook undisturbed until browned, about 3 minutes. Flip the patties over and cook until browned, 2 more minutes. Continue flipping until desired doneness is achieved. Transfer the patties to a paper towel lined plate. Repeat with remaining patties.
4. Meanwhile toast the buns. Place the buns cut side up on a baking sheet and broil 2-3 minutes until golden brown.
5. Serve the beef patties on the buns alongside spicy pickles, arugula, and sun-dried tomato mayo. Use a toothpick to hold together, if desired.

Notes:

• Rare 120-125°F
• Medium Rare 130-135°F
• Medium 140-145°F
• Medium Well 150-155°F
• Well Done 160-165°F

Recipe adapted from The Modern Proper

ARRACHERA (MEXICAN SKIRT STEAK)

Ingredients 

• 4 green onions, trimmed, white and green parts roughly chopped
• 4 cloves garlic, peeled
• ¼ cup cilantro, stem and seeds removed
• 1 serrano pepper, stem and seeds removed
• ¾ cup pineapple juice
• ½ cup blonde Mexican lager
• ⅓ cup lime juice (from 3-4 limes)
• 1 Tbsp neutral cooking oil (vegetable or avocado)
• 1 Tbsp kosher salt or 1 ½ tsp fine sea salt
• 2 lbs skirt steak

Instructions

1. Make the marinade. Add the onions, garlic cloves, cilantro leaves, and serrano pepper to a blender or small food processor. Pour in the pineapple juice, beer, and lime juice. Add in the oil and salt; then blend until completely smooth.
2. Marinate the steak. Place the skirt steak inside a gallon size resealable plastic bag, then pour in the marinade. Gently press out the air and seal. Make sure to massage the bag to ensure all of the steak is covered in the marinate. Let the skirt steak marinate in the fridge for 3 – 4 hours.
3. Grill the steak. Once you’re ready to grill, preheat the grill to high heat. If needed, clean and oil the grates. Remove the steak from the marinade and place flat on the grill, cooking for 4-5 minutes. Once the steak releases from the grill, flip and grill for 2 to 5 more minutes for a medium doneness, depending on the thickness of the steak and the temperature of your grill. The internal temperature should be 140-145°F.
4. Rest and slice. Let rest for 5 minutes, then cut the steak crossways into 3-4 inch pieces. Slice the pieces lengthwise into thin strips, against the grain. Alternatively, dice for tacos. Refrigerate leftover arrachera in an airtight container for up to 4 days. Reheat in the microwave for 1-2 minutes until warmed through, or on a skillet over medium-low heat for 3 to 4 until warmed through.

Recipe adapted from Simply Recipes