Summery Pork Recipes

“I love to cook tenderloins. They are all meat and so tender and good. Marinating them in bourbon, molasses, and coffee just makes them better.” – Marsha

“Since I am the only one in my house that eats squash of any type I made this for lunch and just created it! I made this for just me but I had enough left over to eat the next day. I only had small zucchini that I had purchased to use in another recipe but it was in dire need to use. You will have to adjust this recipe if using more squash. It turned out really good.” – Janice

“Here is one of my family’s favorite grilled meals. I serve up some potato salad along with this and sometimes we pull the pork off the skewers and serve inside pocket/pita bread. Hope you enjoy it!” – Shelley

“I used the zesty Italian dressing mix and omitted the red pepper flakes. These have a very nice flavor. You can also use sliced pork tenderloin.” – Carla

“I wow people all the time with this pork tenderloin. People come back, not for seconds, but for thirds and fourths. It is just so savory, tender, and juicy. I frequently grill these loins for large parties, such as my Mom’s retirement party or large family gatherings.” – Gina

“These ribs fall off the bone. I have been making my ribs this way for years. This is my recipe for my own sauce for baby back ribs and chicken. It is a sweet honey brown sugar sauce infused with garlic. My family loves it. I know you will as well.” – Nor

“I used to get up early in the morning to put this in the oven. Then thought, why don’t I just put it in before I go to bed? I tried it and it worked great. Although when you wake up during the night you wonder what you are smelling! I love the crispiness of the pork on top and the tenderness underneath that. I love to make pulled pork sandwiches on good buns or bread with extra sauce and yummy coleslaw. Leftovers make great tacos, burritos, or pulled pork nachos. It also freezes great for later use.” – Mary

“A BLAST FROM THE PAST – Tender pork tenderloin pounded thin and breaded in Corn Flake crumbs and fried to a golden brown. If any of you know anything about Indiana this is one of the state’s signature sandwiches. This is how my mom used to make them.” – Julia

“I had a different taste for pork chops so I came up with this recipe. It’s simple, quick, and delicious.” – Claudine

“This is one of my family’s favorites especially when I have the kids put their kabobs together themselves.” – giovannina

“This recipe is one I came up with one day when wanting something different for my BBQ ribs other than BBQ sauce. So if you are wanting to try something different next time you BBQ pork ribs give it a try. You’ll be glad you did! This recipe gives ribs an incredible flavor that you just need to try. Use it on any pork you wish to BBQ. Pork steaks, baby back ribs, spare ribs, short ribs country-style ribs, or St Louis-style ribs. All of my family and friends that have tried this recipe, ask for it every time I BBQ. Enjoy! And as always, Bon Appetite!” – David

“Once I’m done with the sauce – I let it cool and purée it in a bullet or blender – ummm, delicious! I just like experimenting. These pork chops became an alternative to frying for me. If you don’t have a smoker just grill them with some applewood flavoring of some kind – Bon Appetit.” – Marion

“This is an unusual but attractive pork tenderloin recipe.” – Joan

“A recipe for Raspberry Balsamic Chipotle Grilled Pork Chops : Grilled pork chops in a tasty balsamic raspberry chipotle bbq sauce!” – Kevin

“If someone told me they didn’t like tacos my first thought would be ‘Who the heck doesn’t like tacos?’ my next thought would be ‘I don’t think we can be friends anymore’ #sorrynotsorry lol! If I had to eat one thing the rest of my life it would probably be tacos. They are versatile and can be made from any kind of meat or even with veggies.” – Debbie