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Italian Grilled Pork
Grilled Pork Tenderloin Skewers
Grilled Pork Tenderloin Skewers
Grilled Pork Tenderloin Skewers
Orange and Honey-Mustard Grilled Pork Tenderloin
Grilled Pork Chops Oregano
Grilled Pork Chops Stuffed with Feta and Olives
The term "alla griglia" is used to describe foods that are grilled.  Italians are so fond of grilling that
many homes have built-in brick fireplaces where the cook can prepare platters of mixed grilled meats,
grilled roll-ups of meat or fish, and grilled mixed vegetables.
Grilled Pork Tenderloin Skewers
(Makes 8 skewers - Serves about 4)

In a number of Italian skewered recipes, bread cubes are used to divide the
meat or vegetables.   Use a long Italian or French bread cut up, including the
crust, into 1-inch cubes.


16 (10-inch) wooden skewers
1-1/2 to 2 pounds pork tenderloin, cut into 1-inch cubes
Italian bread, cut into 1-inch cubes
4 ounces sliced prosciutto, each slice rolled up and cut into 1-inch wide slices
About 24 fresh sage leaves
Olive oil
Salt and pepper


Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.

Double skewer all your ingredients as follows:
Add a piece of pork, followed by a piece of bread, prosciutto, and a sage leaf.
Repeat until all the ingredients are skewered.
Brush all sides with olive oil and season with salt and pepper.

Place skewers on grill and cook, turning occasionally, until pork and bread are
golden brown, about 15 minutes.
Orange and Honey-Mustard Grilled Pork Tenderloin
(Serves 4)


1/3 cup fresh orange juice
1/3 cup honey
3 tablespoons white wine vinegar
3 tablespoons Dijon mustard
1 (2-pound) pork tenderloin, trimmed
Salt and pepper


In a medium bowl, whisk together the juice, honey, vinegar, and mustard until
smooth.  Pour the marinade into a shallow baking dish and add the pork
tenderloin.  Cover and refrigerate at least 4 and up to 24 hours.

Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Lightly oil the grill rack.

Remove the pork from the marinade and pat dry.  Season the meat with salt and
pepper.  Grill the tenderloin, turning and brushing with the marinade for about 15
minutes.  An instant read thermometer should register about 135 degrees F. for
a slightly pink center.  Remove the meat from the grill and allow to rest for a few

While the pork is resting:
Pour the marinade into a small skillet and bring to a boil.  Reduce the heat and
simmer for 1 to 2 minutes.  The marinade should thicken to a loose, syrupy
consistency.  Slice the pork and drizzle with the sauce to serve.
Grilled Pork Chops Oregano
(Makes 14 to 16 pork chops)

This is a simple Sicilian preparation that easy to prepare and deliciously


1 cup olive oil
4 garlic cloves, finely minced
1 medium onion, finely chopped
1/4 cup fresh oregano, finely chopped
Salt and pepper
14 to 16 pork chops, cut 1/2-inch thick


Combine the olive through salt and pepper in a 9 x 12-inch glass baking dish.
Place the pork chops in the mixture, turning to cost both sides.
Cover and refrigerate for 4 hours, turning the meat several times.
Remove the pork chops from the refrigerator 30 minutes before grilling.

Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Remove the pork chops from the marinade and discard the marinade.
Place the chops on the grill.  Cook, turning once, until golden brown, about 10
Grilled Pork Chops Stuffed with Feta and Olives
(Serves 4)


4 (3/4-inch thick) loin pork chops
1 cup crumbled feta cheese
4 tablespoons chopped black or green olives
2 tablespoons grated lemon zest
4 tablespoons chopped fresh mint
Salt and pepper
2 to 3 tablespoons olive oil
2 to 3 lemons, cut into wedges, for garnish


Prepare a medium-hot charcoal grill or heat a gas grill to medium-high.
Make a slit into the meat to form a pocket.

In a small bowl, combine the feta, olives, zest, and mint.  Use a fork to
mash the ingredients together.  Season the mixture with pepper.

Fill each pork chop with a quarter of the feta mixture.  Seal closed with
toothpicks.  Lightly brush each pork chop with oil; season with salt and
pepper.  Grill the chops for about 7 minutes per side, or until done. 
Remove from the grill and allow to rest for 2 to 3 minutes.  Serve with lemon
wedges to be squeezed over the chops.
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Copyright  2001 - 2016   Sandra Laux
The cooking times in the recipes
should be used with caution because
fires differ so much in heat, depending
on many factors, including the type of
grill being used.  It is best to use the
times as guides, resting your final
judgement about the doneness on the
look, touch, and smell of the food.
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Let this blend of
fresh herbs and
spices give a
flavorful kick to your
next barbeque. Great
with all cuts of pork.
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