Porktastic Flavor Grilling Recipes

Some of my best memories are camping with family and friends.

Memorial weekend is usually the first opportunity for us to pull out the grill.

When we lived in Alaska, it was our first campout of the year as well.

Now that we are in Oregon, it’s our first big get-together with the family.

With summer just around the corner, I thought I’d share with you some of our favorite grilled pork recipes.

  • Grilled Pork Tenderloins
  • BBQ Teriyaki Pork Kabobs
  • Potluck Spare Ribs
  • Grilled Pork with Avocado Salsa

And of course you can’t forget a little dessert!

  • Blueberry Grunt

Let us know what you think! I’d love try some of your favorite grilling recipes.


yield:  8 SERVINGS  prep time: 10 MINUTES  grill  time: 20 MINUTES   total time: 30 MIN + MARINATING


  • 1/3 cup honey
  • 1/3 cup reduced-sodium soy sauce
  • 1/3 cup teriyaki sauce
  • 3 tablespoons brown sugar
  • 1 tablespoon minced fresh gingerroot
  • 3 garlic cloves, minced
  • 4 teaspoons ketchup
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 Rural Roots Ranch pork tenderloins (about 1 pound each)
  • Hot cooked rice


  1. In a large bowl, combine the first 10 ingredients.
  2. Pour half of the marinade into a bowl or shallow dish; add tenderloins and turn to coat.
  3. Cover and refrigerate 8 hours or overnight, turning pork occasionally. Cover and refrigerate remaining marinade.
  4. Drain pork, discarding marinade.
  5. Grill, covered, over indirect medium-hot heat for 20-35 minutes or until a thermometer reads 145°, turning occasionally and basting with reserved marinade.
  6. Let stand 5 minutes before slicing.
  7. Serve with rice.

Can you freeze Grilled Pork Tenderloins?

Freeze uncooked pork in a freezer container with marinade. Transfer reserved marinade to a freezer container; freeze. To use, completely thaw tenderloins and marinade in refrigerator. Grill as directed.


How long do you grill pork loin per pound?

Most pork tenderloins are around 1 to 1-1/2 pounds and take about 15 minutes to cook. This recipe calls for two tenderloins, which means the cooking time will be anywhere from 20 to 35 minutes. Use a meat thermometer to test for doneness—the meat’s internal temperature should be 145° when fully cooked. 

What is the difference between a pork loin and a pork tenderloin?

The loin refers to a large portion of back meat that can be sold in a large, flat slab. The tenderloin is a small, tender, cylindrical portion within the loin

How do you keep pork loin from drying out?

Keep in mind that for pork, pink does not mean raw, so avoid the impulse to overcook it. Once the meat’s internal temperature hits 145°, you can stop cooking.

Adapted from Taste of Home


yield:  6 SERVINGS  prep time: 30 MINUTES  grill time: 20 MINUTES   total time: 3 HRS 30 MIN (includes marinating)

A simple way to make kabobs for summer grilling, and easily adaptable to add your favorite veggies. Great with rice and a nice salad!


  • 3 tablespoons soy sauce 
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • ½ teaspoon crushed red pepper flakes
  • salt and pepper to taste
  • 1 pound Rural Roots Ranch boneless pork loin, cut into 1 inch cubes
  • 1 (14.5 ounce) can low-sodium beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons soy
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • ¼ teaspoon ground ginger
  • 3 portobello mushrooms, cut into quarters
  • 1 large red onion, cut into 12
  • 12 cherry tomatoes
  • 12 bite-size chunks fresh pineapple


  1. In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper.
  2. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
  3. In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger.
  4. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
  5. Preheat an outdoor grill for high heat and lightly oil grate.
  6. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
  7. Cook on grill for 15 minutes, or until meat is cooked through.
  8. Turn skewers, and baste often with sauce during cooking.

Adapted from Taste of Home


yield:  12 SERVINGS  prep time: 10 MINUTES  grill  time: 1 HR 45 MINS  total time: 2 HOURS


  • 6 pounds Rural Roots Ranch pork spareribs
  • 1-1/2 cups ketchup
  • 3/4 cup packed brown sugar
  • 1/2 cup white vinegar
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • 3/4 teaspoon ground mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper


  1. Cut ribs into serving-sized pieces; place with the meaty side up on racks. in 2 greased 13×9-in. baking pans.
  2. Cover tightly with foil. Bake at 350° for 1-1/4 hours or until meat is tender.
  3. Remove racks; drain and return ribs to pans.
  4. Combine the remaining ingredients; pour over ribs.
  5. Bake, uncovered, for 30-40 minutes or until sauce coats ribs, basting occasionally.
  6. Ribs can also be grilled over medium-hot heat for the last 30-40 minutes instead of baking.

Adapted from Taste of Home


yield:  6 SERVINGS  prep time: 25 MINUTES grill  time: 25 MINUTES   total time: 50 MINUTES + MARINATING

The cumin, avocado and jalapeno give it southwestern flair. It’s an easy, elegant way to prepare pork.


  • 1/2 cup chopped sweet onion
  • 1/2 cup lime juice
  • 1/4 cup finely chopped seeded jalapeno peppers
  • 2 tablespoons olive oil
  • 4 teaspoons ground cumin
  • 1-1/2 pounds Rural Roots Ranch pork tenderloin, cut into 3/4-inch slices
  • 3 tablespoons jalapeno pepper jelly


  • 2 medium ripe avocados, peeled and chopped
  • 1 small cucumber, seeded and chopped
  • 2 plum tomatoes, seeded and chopped
  • 2 green onions, chopped
  • 2 tablespoons minced fresh cilantro
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. For marinade, mix first 5 ingredients.
  2. In a large bowl, toss pork with 1/2 cup marinade; refrigerate, covered, up to 2 hours.
  3. For glaze, place jelly and 1/3 cup of the remaining marinade in a small saucepan; bring to a boil.
  4. Cook and stir until slightly thickened, 1-2 minutes; remove from heat.
  5. Place salsa ingredients in a large bowl; toss lightly with remaining marinade.
  6. Drain pork, discarding marinade.
  7. Place pork on a lightly oiled grill rack over medium heat.
  8. Grill, covered, until a thermometer reads 145°, 4-5 minutes per side, brushing with glaze during the last 3 minutes.
  9. Serve with salsa.

Adapted from Taste of Home

Have you ever heard of a a grunt? As in a dessert?

I never had.

Well…grunts, also called slumps, are just like cobblers except the grunt’s biscuits are steamed on the stovetop, almost like a dumpling.

They’re called grunts because of the sound the dessert makes as the fruit bubbles up during cooking. Or slumps for the way the biscuits slump down when served.

Grunts are great for cooking over a campfire.


yield:  6 SERVINGS  prep time: 15 MINUTES  grill  time: 20 MINUTES   total time: 35 MINUTES

This is wonderful served with a scoop of ice cream on top!


For the Fruit:

  • 4 cups blueberries
  • 1/4 cup light brown sugar
  • 2 teaspoons lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1 pinch salt

For the Dumplings:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons unsalted butter
  • 1 cup buttermilk
  • Vanilla ice cream, for topping


  1. Add the blueberries, sugar, lemon zest, lemon juice, cinnamon and salt to a large skillet or braiser with a tight-fitting lid.
  2. Stir to combine and cook over low heat for about 5 minutes.
  3. Combine the flour, sugar, baking powder and salt in a large bowl.
  4. Cut in the chilled butter with a pastry cutter or fork. Note that you can also grate the butter on a large box grater.
  5. Gently work the butter into the flour mixture and stir in the buttermilk.
  6. Drop the biscuit dough, using an ice cream scoop, onto the hot blueberry mixture.
  7. Cover and cook on low heat for about 15 minutes until the biscuits are done.
  8. Serve with vanilla ice cream.

Adapted from Spruce Eats by Anita Schecter


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