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Grilling with George

Chef George Duran shared grilling tips using Hormel® Always Tender® meats during a Fourth of July cooking segment.
By
  • Beth Hillson

July 3, 2016

Category
Story

The Hormel®Always Tender® brand was created in in 1993 to bring additional value to this segment of the business. Today, the portfolio has expanded its flavors and cuts of fresh pre-seasoned, pre-marinated meats to pork loin filets, pork tenderloins, and pork roasts. The brand is the No. 1 brand of flavored pork in its category and has recently reformulated its ingredient statements to align with a companywide initiative.

Recently, Chef George Duran, host of TLC’s Ultimate Cake Off and the Food Network’s Ham on the Street, used Hormel®Always Tender® meats during a Fourth of July cooking segment on Fox & Friends.

Try it at Home

Chef Duran’s Skewered Teriyaki Pork with Bacon-Wrapped Prunes

Chef Duran’s Skewered Teriyaki Pork with Bacon-Wrapped Prunes

  • Total Time

    30 minutes
  • Serves

    5 skewers
  • 1 Hormel® Always Tender® Original Pork Tenderloin, fat trimmed and cut into ¾ -inch cubes
  • 5 slices of smoked bacon
  • 10 prunes
  • 1 jar store-bought teriyaki sauce
  • as needed Bamboo skewers, soaked in water for an hour
  • as needed Non-stick spray

Instructions

  1. Heat grill to medium heat.
  2. Cut each slice of bacon in half and wrap each half with one prune.
  3. Divide tenderloin cubes evenly and skewer with two bacon-wrapped prunes on each of the 5 skewers.
  4. Brush teriyaki on both sides of each skewer.
  5. Spray non-stick spray on hot grill and place skewers on grill. Turn frequently and allow to cook slowly on medium heat so that the bacon cooks thoroughly and the sauce doesn’t burn, about 20 minutes total.
  6. Serve immediately with extra teriyaki sauce if desired.
Chef Duran’s Hawaiian Style Pork Kebabs

Chef Duran’s Hawaiian Style Pork Kebabs

  • Total Time

    20 minutes
  • Serves

    5-6 skewers
  • 1 Hormel® Always Tender® Honey Mustard Pork Loin, fat trimmed and cut into ¾ inch cubes
  • 3 rings pineapple, cut into ¾ inch pieces
  • 1 bell pepper, color of your choice, cut into squares pieces
  • 1 medium red onion, peeled and cut into square pieces
  • 1 jar store bought sweet and sour sauce
  • as needed non-stick spray
  • as needed skewers

Instructions

Pre-heat grill to medium-high heat.

Skewer tenderloin cubes, pineapple, pepper and red onion until you have about 5-6 skewers.

Spray non-stick spray on grill and grill skewers until pork is almost cooked, about 5 minutes on each side. Brush generously with sweet and sour sauce and grill for about 1 more minute on each side until lightly caramelized. Remove from grill and brush once more with sauce and serve.

Chef Duran’s Coconut Curry Pork and Tomato Satay

Chef Duran’s Coconut Curry Pork and Tomato Satay

  • Total Time

    2.5 hours
  • Serves

    5-6 skewers
  • 1 Hormel® Always Tender® Original Pork Tenderloin, fat trimmed and cut into thin long slices
  • 1/2 can light coconut milk
  • 4 tablespoons mild curry paste
  • as needed cherry tomatoes
  • as needed salt and pepper
  • as needed skewers
  • as needed non-stick spray
  • if desired chutney

Instructions

In a small bowl whisk coconut milk with curry paste until combined. Mix with pork tenderloin in a re-sealable plastic bag and marinate in refrigerator for 1-2 hours.

Pre-heat grill to medium high heat.

Skewer strips of marinated tenderloin and cherry tomatoes so that they are intertwined. Season with salt and pepper.

Spray grill with non-stick spray and grill skewers until pork is cooked and tomatoes are blistered.

Serve immediately with chutney on the side, if desired.

Chef Duran’s Balsamic Glazed Pork Kebabs with Mini-Portabella Mushroom

Chef Duran’s Balsamic Glazed Pork Kebabs with Mini-Portabella Mushroom

  • Total Time

    2.5 hours
  • Serves

    5-6 skewers
  • 1 Hormel® Always Tender® Peppercorn Pork Tenderloin, fat trimmed and cut into ¾ inch cubes
  • 8 ounces baby portabella mushroom caps, cleaned and stems removed
  • 1 medium red onion, cut into square pieces
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • as needed Salt and pepper
  • as needed Skewers
  • as needed Non-stick spray

Instructions

Marinate tenderloin cubes, mushroom caps and onion pieces in a re-sealable plastic bag with balsamic vinegar and olive oil for 1-2 hours in the refrigerator.

Pre-heat grill to medium-high heat.

Skewer tenderloin, mushrooms and onions together until you have about 5-6 skewers. Remember to “drill” skewer points through the mushroom caps and onion pieces to facilitate piercing to prevent breaking in half.

Season lightly with salt and pepper.

Spray grill with non-stick spray and grill skewers until pork is fully cooked, about 6-7 minutes on each side.

Serve immediately.