Best 2 Grilled Pork Tenderloin With Black Rice Recipes

Succulent and tender, grilled pork tenderloin is elevated to new heights with the accompaniment of earthy black rice and a medley of vibrant vegetables. This dish tantalizes the taste buds with its harmonious blend of flavors and textures. The pork tenderloin, marinated in a savory mixture of herbs and spices, boasts a juicy interior and a beautifully charred exterior. Complemented by the nutty flavor of black rice and the freshness of crisp vegetables, this grilled pork tenderloin with black rice is a culinary masterpiece that will impress even the most discerning palate. Alongside the main recipe, this article also includes variations for grilled pork tenderloin with coconut rice and grilled pork tenderloin with wild rice, offering a range of options to suit your preferences. Embark on a culinary journey and discover the delectable flavors that await in this delightful dish.

Here are our top 2 tried and tested recipes!

GRILLED PORK TENDERLOIN

Grilled Pork Tenderloin image

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Provided by Cathy Christensen

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 55m

Yield 6

Number Of Ingredients 5

Ingredients

2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Steps:

Prepare grill for indirect heat.
Season meat with garlic powder, salt, and pepper.
Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.
Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Nutrition Facts : Calories 196.7 calories, Carbohydrate 15.7 g, Cholesterol 65.5 mg, Fat 3.7 g, Fiber 0.4 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 905.2 mg, Sugar 11 g

MARINATED GRILLED PORK TENDERLOIN WITH SPICY ORANGE VINAIGRETTE AND BLACK BEANS AND RICE

Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice image

Provided by Bobby Flay

Categories main-dish

Time 6h45m

Yield 8 servings

Number Of Ingredients 27

Ingredients

1 pound dried black beans, picked over and soaked overnight, drained
1 ham hock
1 (12-ounce) bottle beer or ale
1/4 cup olive oil
1 Spanish onion finely chopped
1 1/2 cups converted rice
3 1/2 cups water
Salt
2 cups fresh basil leaves
1 tablespoons pine nuts
4 cloves garlic
1 cup olive oil
1/2 cup Grana Padano cheese
Pepper
Parsley
3 cups fresh orange juice
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
2 teaspoons ancho chile powder
1 cup olive oil
2/3 cup fresh lime juice
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 teaspoons cayenne
1 cup olive oil
1 teaspoons salt
2 (2 pound) pork tenderloins

Steps:

Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste.
Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho chile powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper.
Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing.
Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette.

Tips:

Choose the right pork tenderloin: Look for a tenderloin that is firm and evenly colored. Avoid any tenderloins that are bruised or have a slimy texture.
Marinate the pork tenderloin: Marinating the pork tenderloin helps to tenderize it and add flavor. You can use a variety of marinades, but a simple olive oil, garlic, and herb marinade is a good option.
Cook the pork tenderloin over medium-high heat: This will help to create a nice sear on the outside of the tenderloin while cooking it evenly on the inside.
Use a meat thermometer to ensure that the pork tenderloin is cooked to the desired doneness: The internal temperature of the tenderloin should reach 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
Let the pork tenderloin rest before slicing: This will help to keep the juices in the tenderloin and prevent it from drying out.
Serve the pork tenderloin with your favorite sides: Some good options include grilled vegetables, roasted potatoes, or a simple salad.

Conclusion:

Grilled pork tenderloin is a delicious and versatile dish that can be served for any occasion. It's easy to make and can be cooked in a variety of ways. Whether you're grilling it over charcoal or using a gas grill, following these tips will help you create a flavorful and juicy pork tenderloin that your family and friends will love.