Grilling season provides ample opportunities to put flavorful fare on the table, but it doesn’t have to be a lengthy cooking process. By planning ahead, having the right equipment on-hand and using ready-to-go ingredients, home cooks can quickly put family meals together.
With an option like Smithfield Marinated Fresh Pork, which is perfectly seasoned and ready to throw on the grill, you can have a delicious meal ready in 30 minutes or less. Available in a variety of flavors and quality cuts, it’s ideal for grilling, roasting or sauteing any night of the week. To get ready for your next grilling occasion, try something new like Grilled Pork Kebabs with Tzatziki Sauce or Grilled Pork and Potato Planks.
To help make this a successful grilling season, visit SmithfieldGetGrilling.com for more grilling tips and a chance to win $5,000.
Grilled Pork Kebabs with Tzatziki Sauce
Prep time: 25 minutes
Cook time: 10 minutes
- 1 Smithfield Roasted Garlic & Herb Pork Loin Filet, cut into 1 1/4-inch cubes
- 3 small zucchini squash, cut into 1/2-inch thick slices
- 2 large red bell peppers, cut into 1 1/4-inch pieces
- 1 large red onion, cut into 1 1/4-inch wedges
- bamboo skewers, soaked in water 30 minutes
- olive oil
- 2 medium cucumbers, peeled
- 1 clove garlic, minced
- 1 1/2 cups whole milk Greek yogurt
- 1/2 lemon juice
- 2 teaspoons chopped fresh dill weed
- 1/2 teaspoon sea salt
- freshly ground black pepper
- chopped fresh parsley
- Heat grill to 375° F. Alternately thread fresh pork cubes, zucchini, peppers and onions onto bamboo skewers. Brush kebabs lightly with olive oil.
- In food processor, process cucumbers and garlic until finely chopped. Drain liquid from cucumbers. Stir cucumbers with yogurt, lemon juice, dill, sea salt and pepper. Refrigerate until ready to use.
- Grill fresh pork skewers approximately 10 minutes, turning occasionally, until char marks form and pork is cooked through.
- Garnish skewers with parsley and serve with tzatziki sauce for dipping.
Grilled Pork and Potato Planks
Prep time: 5 minutes
Cook time: 22 minutes
- Nonstick cooking spray
- 2 Smithfield Roasted Garlic and Cracked Black Pepper Pork Tenderloins
- 2 pounds Yukon Gold or red potatoes, cut lengthwise into 3/4-inch-thick slices
- 2 tablespoons canola oil
- 3/4 cup shredded reduced-fat or regular sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup finely chopped green onions
- Heat charcoal or gas grill to medium; spray grates with nonstick cooking spray. Grill tenderloins until internal temperature reaches 150° F, turning occasionally, about 20 minutes.
- Brush both sides of potato slices with oil; grill 15-20 minutes until just tender, turning occasionally. Remove potatoes and pork from grill.
- Top potatoes with cheese, sour cream and onions. Serve with tenderloins cut into 1/4-inch thick slices. (Family Features)
When people think of barbecues, many think of foods loaded with fat, salt and sugar, which can seem challenging if you are trying to eat healthy. However, it is possible – and easier than you think – to host a balanced cookout with nutritious options, without sacrificing flavor or quality.
Smithfield nutritionist Erin Thacker, MA, RDN, recommends these tips for hosting a backyard barbecue that will leave your guests healthy and happy:
- Stick to lean protein: fresh pork cuts such as sirloins, tenderloins, boneless loins and chops are packed with protein and contain key nutrients like vitamin B6, thiamin, phosphorus, niacin, potassium, riboflavin and zinc. Smithfield fresh pork tenderloins and boneless sirloin roasts are even certified by the American Heart Association* as heart-healthy foods.
- Layer on fruits and veggies: grilled vegetables make for a quick and delicious side dish, and grilled fruits are a health-conscious way to end the meal on a lighter note.
- Lighten up: swap mayonnaise and heavy creams for Greek yogurt and vinegars, and opt for homemade dressings or sauces instead of store-bought condiments, which often have high sugar contents.
Try these simple, dietitian-approved recipes for Grilled Fresh Pork and Veggies with Lemon or Sweet and Spicy Fresh Pork Mini Kebabs. For more healthy and great-tasting recipe ideas, visit Smithfield.com.
Grilled Fresh Pork and Veggies with Lemon
Prep time: 8 minutes
Cook time: 22 minutes
- 1 Smithfield Fresh Pork Tenderloin, cut into four thick slices
- 2 teaspoons garlic pepper
- 1 zucchini squash, cut in half lengthwise
- 1 yellow summer squash, cut in half lengthwise
- 1 large portobello mushroom
- 1/2 large red bell pepper, cut in half lengthwise and flattened
- 1/2 large red onion, cut into slices
- 1 lemon, cut in half
- 1 tablespoon olive oil
- Heat charcoal or gas grill to medium-high. Season fresh pork slices with garlic pepper; grill about 5 minutes per side until internal temperature reaches 145-160° F.
- Brush both sides of zucchini squash, yellow squash, mushroom, pepper and onion, plus cut sides of lemon, with oil.
- Grill vegetables for 10 minutes, turning occasionally. Add lemon to grill, cut-side down, and cook additional 2 minutes.
- Place vegetables and lemon on cutting board; coarsely chop vegetables. Serve with fresh pork slices on top; squeeze lemon over meat.
Nutritional information per serving: 200 calories; 6 g total fat; 1 g saturated fat; 75 mg cholesterol; 75 mg sodium; 8 g total carbohydrates; 2 g dietary fiber; 4 g sugars; 30 g protein.
Sweet and Spicy Fresh Pork Mini Kebabs
Prep time: 20 minutes
Cook time: 10 minutes
Servings: 16 kebabs
- 1 Smithfield Roasted Garlic and Cracked Black Pepper Marinated Fresh Pork Sirloin, cut into 1-inch cubes
- 1/2 pineapple, cored and cut into 16 (1-inch) cubes
- 2 red bell peppers, cut into 16 (1-inch) pieces
- 16 bamboo skewers (6 inches), soaked in water and drained
- 2/3 cup honey
- 2 tablespoons balsamic vinegar
- 2 teaspoons Caribbean jerk seasoning
- Heat gas or charcoal grill to medium-high.
- Thread two pieces of fresh pork sirloin, one pineapple cube and one red pepper piece onto each skewer. Wrap exposed end of skewer with foil to discourage scorching.
- Mix honey, vinegar and jerk seasoning together for glaze.
- Grill kebabs approximately 10 minutes, turning occasionally, until fresh pork reaches internal temperature of 145° F and then rest for 3 minutes. Generously brush kebabs with glaze during last 2-3 minutes.
Nutritional information per serving: 80 calories; 1 g total fat; 0 g saturated fat; 20 mg cholesterol; 90 mg sodium; 12 g total carbohydrates; 1 g dietary fiber; 9 g sugars; 8 g protein.
*Information and recipes not provided by the American Heart Association unless expressly stated. (Family Features)
Nothing brings people together like a barbecue. There seems to be something about being outdoors and the sizzle of fresh food on the grill that makes you want to gather with family and friends.
This summer, you can be the hero of your grill with a few simple tips and tricks:
- A great meal starts with great meat. Make sure to use versatile, high-quality and tender cuts like Smithfield Fresh Pork ribs, chops and tenderloins.
- Cut down on time, not flavor. Look for pre-seasoned meats such as pork chops, or slice, dice or cube larger cuts like boneless loin to shorten cook time and increase flavor.
- Grill like a pro. Use direct heat for burgers and chops, and indirect heat for larger cuts like ribs.
Find more summer grilling tips and pitmaster-perfected recipes at SmithfieldGetGrilling.com.
St. Louis Style Pork Spare Ribs with Coffee Cocoa Dry Rub
Recipe courtesy of pitmaster Chris Lilly
Prep time: 10 minutes
Cook time: 3 1/2 hours
- 7 teaspoons salt
- 2 tablespoons dark brown sugar
- 4 teaspoons chili powder
- 1 tablespoon ground coffee
- 2 1/2 teaspoons unsweetened dark cocoa powder
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon ancho chile pepper
- 1/8 teaspoon coriander
- 1/8 teaspoon turmeric
- 2 racks Smithfield St. Louis Style Pork Spareribs, membrane removed
- Build charcoal fire for indirect cooking by situating coals on one side of grill, leaving other side empty. Heat grill to 250° F.
- To make dry rub: In small bowl, combine salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander and turmeric.
- Generously apply dry rub onto front and back of pork ribs. Gently pat to ensure rub adheres.
- Put ribs meat-side up over indirect heat, away from coals, close lid and cook until ribs are tender, about 3 1/2 hours.
- Remove ribs from grill and let rest, uncovered, 5 minutes. Slice ribs between bones and serve.
Pineapple Pork Kebabs
Recipe courtesy of pitmaster Sterling Ball
Prep time: 10 minutes
Cook time: 1 hour
- 1/2 Smithfield Prime Boneless Fresh Pork Loin
- 1 sweet onion, cut into 1-1 1/2-inch square pieces
- 1 red bell pepper, cut into 1-1 1/2-inch square pieces
- 2 cups pineapple chunks
- 3-4 tablespoons barbecue rub
- 2 1/2 cups teriyaki marinade
- 3-4 flexible skewers
- Heat grill or smoker to 250° F. Cut pork loin into 2-inch cubes.
- Season pork loin, sweet onion, red bell pepper and pineapple chunks with rub.
- Thread pork loin, onion, pepper and pineapple on skewer; repeat until length of skewer is almost full. Repeat with additional skewers.
- Put assembled kebabs in large re-sealable bag and add teriyaki marinade. Carefully remove air from marinade bag and refrigerate 20 minutes.
- Remove kebabs from marinade bag and place on grill over indirect heat; cook 12-14 minutes, remove and set aside.
- Increase grill temperature to 400° F. Sear kebabs at high heat, until caramelized. Using meat thermometer, check pork loin cubes for doneness; remove from heat once pork reaches internal temperature of 145° F.