Great Summer Grilling Menus: Apricot Ginger Glazed Pork Tenderloin
Now that you know how to grill , we bet you’re looking for all kinds of things to throw on the BBQ. So, we asked a couple of grilling masters to send us their picks for delicious summer menus you can make almost entirely outdoors.
Robyn Medlin Lindars, also known as “ Grill Grrrl ,” is a BBQing mastermind who encourages other women not to be intimidated by the grill. And today, she shows us how to whip up a delicious start-to-finish menu: Apricot Ginger Glazed Pork Tenderloin, Grilled Romaine, and Texas Toast with an amazing basil compound butter.
Have a few friends over and make it on the weekend, or just whip it up for yourself (believe us, you probably won’t want to share).
Apricot Ginger Glazed Pork Tenderloin
Combine the spice rub ingredients in a jar or Tupperware container and shake until the mixture is uniform.
Rub the spice mixture onto the pork tenderloins and let the tenderloins marinate in the rub mixture for at least 2 hours (or up to 24).
Before Grilling: Apricot Glaze
Melt the preserves in a saucepan over medium heat. Remove from heat and add the remaining ingredients. Reserve half of the glaze in a bowl to use later. The remaining glaze in the pot will be used to glaze the pork.
Prepare the grill to medium high heat (375+ degrees). Grill the pork for 15-20 minutes. During the last few minutes of cooking (11-16 minutes after you put it on), put the glaze on the pork and grill 2 minutes on each side. Using an instant-read thermometer, check to ensure that the internal temperature has reached 160 degrees. Take the meat off the grill and let it sit for 5 minutes before serving. Serve with remaining glaze.
Grilled Romaine Hearts
Grilling romaine lettuce is a great way to add a ton of flavor without a lot of ingredients. The grill adds a nice smoky char to the hearts, while helping them wilt and caramelize. They’re the perfect addition to your favorite meat on the grill—and all you have to do is put them on during the last 7-10 minutes of the pork tenderloin’s grilling time.
Prepare the grill for direct heat, medium temperature, about 350 degrees.
Rinse romaine hearts and pat dry with a paper towel. Drizzle in olive oil. Add generous amounts of salt and pepper.
Grill the romaine hearts for 3-5 minutes per side, or until char marks form and the lettuce begins to wilt.
Serve with a generous amount of fresh grated parmesan or hard cheese.
Basil Butter Texas Toast
Making Texas Toast on the grill is so easy, and it’s a huge crowd pleaser. Put the bread on the grill near the end of the grilling time for the tenderloin and romaine, and you’ll have a full meal ready to go.
Take a loaf of your favorite bread (baguettes work well) and slice it into 2” inch pieces. Spread them generously with the compound butter.
While grilling the tenderloin and romaine, put your toast slices on the top shelf of the grill, where they’ll be toasted by the heat of the grill. If your grill doesn’t have a top shelf, you can just put the bread on the edge of the grill, where it’ll get indirect heat.
Your Texas Toast is done when the bread starts to get slight grill marks and the butter turns golden brown. Watch your slices so they don’t burn!
Basil Compound Butter
A compound butter is simply butter whipped together with your favorite herbs and spices. Try this recipe, or get creative and use your own herb ingredient combination to complement your meal.
Let butter come to room temperature. Do not melt it in the microwave, as it will change the texture of the butter.
Combine butter and the rest of the ingredients in a food processor and pulse to puree the ingredients. Put in an easy-to-access container and store in the refrigerator.
"Grill Girl" Robyn Lindars shows the ladies that grilling is not just for the guys anymore. She creates healthy, creative recipes on the grill and documents them on her blog and YouTube channel to inspire more women to grill. Look for Robyn "duking it out" against the guys on Food Network's Chopped Grilling edition premiering August 5 at 9 PM EST.More from this Author