What’s Cooking in Gail’s Kitchen? After the Holidays: Grill Pan Pork Loins! My latest kitchen essential is an enameled cast iron skinny grill that just happens to fit perfectly across two burners on my newly installed glass stovetop. As you can see, the vibrant red handles not only allow for attractive table service, but also make it easy to manage while cooking. Now I get that unique grilled taste all year long, no matter what the weather. The cast iron feature is the secret to even cooking. Plus, the nonstick finish makes cleanup a flash, in addition to enhanced seasoning qualities. I like the idea that foods, once grilled, show the little black grill marks. After all, it’s about the presentation, isn’t it? In addition, vegetables work out quite nicely. No more frustrating pieces falling through the grill grates. I can see you agree with me.
GRILL PAN PORK LOINS
4 pork loins, boneless, and one-inch thick
1 tablespoon olive oil
1/8 teaspoon sea salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/4 red onion, sliced
1 cup broccoli florets
1/3 cup pineapple chunks
4 fingerling potatoes, halved
Preheat the stovetop grill pan on medium heat setting. Brush lightly with olive oil. Sprinkle the pork loins with sea salt, black pepper, and garlic powder. Arrange on grill pan. Add red onion slices, broccoli florets, and pineapple chunks in a single layer. Pierce fingerling potatoes with a fork. Microwave on High setting for two minutes. Cut in half and add to grill pan. Cook pork loins until golden brown, about 7 minutes per side. Turn vegetables as needed to prevent scorching. When pork reaches 145° on a meat thermometer, transfer loins to a cutting board; tent with foil for 5 minutes. Turn stovetop setting to Off. Divide food into four portions. Serve warm.
What’s Cooking in Gail’s Kitchen? Talking Points: Exotic Pineapple Pork Loin! If you’re not a fan of pineapple, allow me to offer some reasons to give it another try. You know that bloated feeling you can get after a meal…even three hours later? Well, pineapple is actually your friend in speeding up the natural digestion of foods. It helps to break down proteins, which in turn eases that uncomfortable feeling that may keep you up at night. By pairing pineapple with pork, which is high in protein, your increased metabolism will thank you. With that being said, let’s “Dig In” for an appetizing main course.
EXOTIC PINEAPPLE PORK LOIN
2.5 pounds pork loin
1 can pineapple rings, cut in half, juices reserved
2 cups prepared barbecue sauce
1 green pepper, chopped
1 jalapeño, seeds removed, minced
3 cloves garlic, minced
1/4 cup red onion, finely chopped
Preheat oven to 450°. Place pork loin on a cutting board. Make parallel incisions along the length of the meat without cutting all the way through. Carefully transfer the pork loin to a baking pan. Fill each slot with a pineapple ring half. Combine barbecue sauce and reserved pineapple juice in a bowl. Add chopped green pepper, minced jalapeño, minced garlic, and chopped red onions. Stir to combine. Pour sauce over pork loin. Bake for 10 minutes, then reduce oven temperature to 350°. Bake 50 minutes longer, or until done. Test the internal temperature with a meat thermometer. It should read 160° when done. Remove from oven and serve immediately.
What’s Cooking in Gail’s Kitchen? Timeless Classics: Quickly-Grilled Pork Loin Chops! Uncover the grill for another mouth-watering main course that is sure to please. Imagine the sound of a sizzle soon followed by an aroma-filled cloud of char-grilled pork that is enough to make your stomach growl. Within minutes, a tender moist slice is tested and savored before anything else.
QUICKLY-GRILLED PORK LOIN CHOPS
4 bone-in pork loin chops, center cut 3/4″ thick
3-4 tablespoons olive oil
1 teaspoon Mrs. Dash Herb and Garlic seasoning*
1 teaspoon seasoned salt
1 tablespoon butter, unsalted
Rosemary sprigs to garnish
Place 2 tablespoons olive oil in a shallow dish. Sprinkle with half the Mrs. Dash Herb and Garlic seasoning plus the seasoned salt. Place pork loin chops in a single layer, pressing down slightly to absorb the spices. Pour remaining olive oil over top; sprinkle with seasonings. Cover with plastic wrap and refrigerate one hour. Remove dish from refrigerator 15 minutes before grilling. Preheat grill on medium-high heat, about 375°. Cook pork loins for 6 minutes per side for 3/4″ chops. Turn only once. Cut time in half for thinner chops. Discard marinade. Do not over cook. The internal color of cooked pork is white fading to light pink in the center. Transfer pork loin chops to a serving platter; let rest for 10 minutes before serving. This results in juicier meat. Garnish with a dab of butter and rosemary sprigs.