Here in Miami, grilling happens all year long.  We got it like that! Grilling is cooking technique that many men are comfortable with, so this recipe is a perfect addition to anyone’s grill recipe collection.  It’s delicious and very easy, and with only 2 ingredients…it’s a no-brainer!  I hope you enjoy it as much as I do.

 

Dale’s never fails…Grilled Pork Loins

4 Center Cut Pork Loins (about an inch in thickness)

1/2 to 3/4 Cup of Dale’s Low Sodium Steak Seasoning*, plus some extra for grilling.

Place the piece of pork in a (new) gallon size zipper type food storage bag – or you can also use a bowl with a lid.  Pour the Dale’s season over the pork to coat them well.  Place the coated pork in the refrigerator and let the it marinate for at least 30 minutes or overnight.

Preheat the the grill to medium – high heat.  Grill the pork on each side for about 8-10 minutes on each side.  The pork should feel firm when you fork the center of it.  Then brush or spoon some extra Dale’s Seasoning to coat the pork and grill each side one last time for the finishing touch.  Let the meat sit for a few minutes before serving, to allow the juices to thicken some.  Serve with hot rice, and grilled veggies skewers, recipe below.

*Dale’s can be found in condiments aisle of your grocery store, next to the other steaks sauces and marinades.

 

Grilled Veggie Skewers
These grilled veggies are a perfect compliment to the Dale’s recipe – the peppers have a wonderful sweet taste and the red onions are not overpowering at all.  Combo of the peppers and the onion is perfect.

  • 1 medium red onion
  • Fresh peppers* (variety of colors – green, red, yellow, orange)
  • Wooden Skewers (6” medium sized is recommended, but large size will also do)
  • Olive oil
  • Salt and Fresh Pepper

Soak the skewers in water for about 10 minutes.  This prevents them from catching on fire when you grill.

Wash the peppers, and cut them into 1 1/2 inch pieces.  First cut off the stem, then cut them in half – remove the seeds, and then cut it into thick one inch slices, and then cut the slices into inch or so pieces.

Cut the onion into similar size pieces.  This is done easily by first cutting the end off the onion, then remove the dry outer skin.  Then cut the onion into (an inch or so) thick slices.  Take those slices, and cut them into quarters.  then break the onion apart along the natural layers.  I normally break them into 3-4 layered – thick pieces.  The very center rings of the onion can be discarded.

You build these by poking the pointy end of the skewer into the middle of a pepper, then in the middle of the onion.  Mix up the onion with the different varieties of peppers.   Place the skewers on a plate and drizzles them with some olive oil (about 1-2 tablespoons) and then sprinkle with salt and pepper.

Below are the prepared skewers ready for the grill.

Place the skewers on a medium high heat, turning every couple minutes, so they don’t burn and that they are cooked evenly. Then serve!

*Mini sweet peppers also work great with this recipe – the package is sold with red, orange, and yellow peppers.

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