Build flavor with seasonings, herbs, and marinades
This week I am returning to the 2013 Epcot® International Flower & Garden Festival for my Grill Live! appearances for the final weekend in May. The past two months I had a fantastic time sharing tips & tricks with the passionate crowds at Epcot that came to see me heat-up up my new Kenmore Elite Grill—so follow me at shopyourway.com/GeorgeHirsch—for dates/times, fun pics, what’s happening as I am grilling from the great outdoors!
What goes well with Q, spicy food and anything grilled? A frosty pint of IPA. What’s IPA? An India pale ale. Glad you asked. IPAs were brewed to survive the voyage from England to India prior to the invention of refrigeration. The temperature extremes and rolling of the seas resulted in a highly attenuated (fermented) beer upon arrival. English pale ales were derived from India Pale Ales. American IPA can be a much different brew from the reincarnated English IPA. Generally more flavorful than English IPA; color can range from very pale gold to reddish amber. Hops are typically American, with an assertive herbal and citric character; bitterness can be quite high as well.
Grilled IPA Pork Fillet
Makes four grilled flatbread sandwiches
Adapted from George Hirsch Adventures in Grilling Cookbook
- 1 1/2 pound pork tenderloin, trimmed and cut crosswise into 3-inch-long pieces
- 8 ounces of good quality IPA
- 2 Tablespoons olive oil
- 2 Tablespoons honey
- 6 cloves caramelized garlic
- 2 teaspoons sweet paprika
- 1 teaspoon each chili powder, dried rosemary, dried thyme, sea salt
- Fresh ground pepper to taste
- 4 pitas, naan or other flatbread
For the Grilled Vegetables:
- 1 each sweet white onion, sliced
- 4 each: mini red, yellow & green peppers, split, deseeded––grilled then sliced
- 2 portobello mushrooms, grilled then sliced
- 2 Tablespoons olive oil
- 1 teaspoon fresh flat leaf Italian parsley, chopped
- Pinch sea salt
- Freshly ground pepper to taste
Grill vegetables 2-3 minutes on each side. Brush with olive oil and top with sea salt, and pepper.
Place the cut pork between two sheets of plastic wrap and pound thin with a meat pounder or the bottom of a heavy skillet. Thread pork onto each of four skewers.
Combine the IPA, olive oil, honey, caramelized garlic, paprika, chili powder, rosemary, thyme, sea salt and pepper in a small bowl and mix well.
Reserve 1/3 cup of marinade in a small bowl. Pour remaining marinade over both sides of pork. Cover pork, refrigerate for one hour.
Preheat grill to high heat.
Grill pork until cooked through, two-four minutes per side. Brush pork with reserved marinade.
Remove the meat from the marinade and grill for 2 to 3 minutes on each side, basting occasionally with the remaining marinade. Remove meat from the grill and allow meat to rest 2-3 minutes. Serve on pita, naan or other flatbread.
Top with grilled vegetables & Chive Sauce, and arugula.
For the Chive Sauce:
Mix 1/2 cup mayonnaise, 1/2 cup plain yogurt, 2 Tablespoons Dijon mustard, juice from one fresh lemon, 1/4 cup fresh chopped fresh chives, 1/2 teaspoon hot sauce, and freshly ground black pepper.
