(Family Features) Something about summer brings out cravings for grilled perfection. Whether it’s the unmistakable flavor of a slow smoked side of ribs or a flame-kissed tenderloin, you can’t go wrong when you pull out the grill.

Barbecue enthusiasts, who only let the best meats grace their grills and smokers, know marbling is one of the best indicators of quality meat. Marbling is the tiny flecks of fat in the meat itself. These melt throughout the grilling process to infuse every bite with tenderness and flavor.

When you’re planning your menu for your next summer cookout, look for an option like Chairman’s Reserve Pork, which has strict standards to ensure marbling is part of every cut. Each cut is hand-selected and hand-trimmed to guarantee tender, juicy and flavorful results.

From savory to sweet to spicy, pork is the hero of each of these recipes, giving you plenty of ways to cure those summertime cravings. Find more grilling tips and recipes at chairmansreservemeats.com/recipes.

Grilled Pork Tenderloin and Vegetables

Recipe courtesy of pitmaster Tuffy Stone
Prep time: 2 hours
Cook time: 35 minutes
Servings: 4

Coriander Rub:

• 1          tablespoon kosher salt
• 1          tablespoon freshly ground black pepper
• 2          teaspoons freshly ground coriander seed
• 1          teaspoon granulated garlic

• 1          Chairman’s Reserve Pork Tenderloin (2 pounds)
• 4          tablespoons extra-virgin olive oil, divided
• 3          tablespoons Coriander Rub, divided
• 12        small carrots with tops, washed and dried
• 8          spring onions, washed and dried
• 12-18   thin asparagus spears, washed and dried
• 1          lemon, halved
• 2          cups watercress, arugula or spring salad greens mix, washed
• 1          tablespoon chives, thinly sliced
• 1          tablespoon tarragon leaves, torn or chopped
• 1          tablespoon Italian parsley, torn or chopped

1. To make coriander rub: In airtight container, mix salt, black pepper, coriander seed and garlic together. Store until ready to use.
2. To make tenderloin and vegetables: Brush tenderloin with 1 tablespoon olive oil. Evenly season both sides of pork with 1 tablespoon coriander rub and refrigerate 2 hours. Coat carrots, spring onions and asparagus with 2 tablespoons olive oil and season with 1 tablespoon coriander rub; refrigerate.
3. Remove tenderloin and vegetables from refrigerator and bring to room temperature.
4. Heat grill to 400 F using direct grilling setup. Place lemon halves, cut sides down, over hot coals and cook approximately 5 minutes, or until lemon halves are charred. Remove to cool.
5. Place seasoned pork tenderloin over hot coals and grill 3-5 minutes. Using tongs, rotate meat every 3-5 minutes and cook until meat thermometer placed in thickest part of tenderloin reads 140 F (about 15 minutes). Remove tenderloin from heat and let rest 10 minutes.
6. Place seasoned carrots, onion and asparagus on hot grill. Cook 3-4 minutes then turn and cook another 3-4 minutes. Transfer to plate.
7. Toss salad greens in remaining olive oil, juice of 1 charred lemon half and 2 teaspoons coriander rub.
8. Slice tenderloin into 1/4-inch medallions. Place grilled vegetables and medallions on platter; garnish with herbs and juice of remaining lemon half. Serve with spring greens salad.

Loin Back Ribs with Peach Jalapeno Glaze

Recipe courtesy of pitmaster Tuffy Stone
Total time: 5 hours
Servings: 4

Cool Smoke Barbecue Rub:

• 1/2       cup turbinado sugar
• 1/4       cup, plus 2 tablespoons, kosher salt
• 1/4       cup chili powder
• 2          tablespoons smoked paprika
• 3          tablespoons ground cumin
• 2          teaspoons ground oregano
• 2          teaspoons cayenne pepper
• 1          tablespoon, plus 1 teaspoon, black pepper
• 1          tablespoon, plus 2 teaspoons, granulated garlic
• 1          tablespoon, plus 2 teaspoons, granulated onion

Pork Ribs:

• 2          racks (1 1/2 pounds) Chairman’s Reserve pork loin baby back ribs
• 1          cup Cool Smoke Barbecue Rub
• 1/2       cup apple juice, in spray bottle

Peach Jalapeno Glaze:

• 1          cup peach preserves
• 1/2       cup chicken or pork stock
• 1/4       cup minced jalapeno (about 1 large jalapeno)
• 3          teaspoons Cool Smoke Barbecue Rub
• 2          teaspoon lemon juice

1. To make cool smoke barbecue rub: In medium bowl, mix turbinado sugar, kosher salt, chili powder, smoked paprika, cumin, oregano, cayenne pepper, black pepper, garlic and onion thoroughly. Store in airtight container until ready to use.
2. To make ribs: One hour before cooking ribs, use shaker to dust each rack evenly on both sides with 1/4 cup Cool Smoke Barbecue Rub per side.
3. Heat smoker to 275 F.
4. Place ribs meat-side up in smoker; cook 1 hour. Spray ribs with apple juice. Cook 1 hour more, spraying every 30 minutes and at end of cook time.
5. Cut two 18-by-24-inch lengths of extra-heavy foil; set aside. When ribs turn reddish-brown, transfer from grill and place each rack meat-side down on foil. Wrap tightly, being careful not to puncture foil. Place foil-wrapped ribs, meat-side down, in smoker and cook 1 1/2-2 hours until tender. Open foil package and use skewer or toothpick to check tenderness.
6. To make peach jalapeno glaze: In saucepan over low heat, stir peach preserves, stock, jalapeno, Cool Smoke Barbecue Rub and lemon juice. Cover and keep warm until ready to use.
7. Remove ribs from foil, brush each rack with Peach Jalapeno Glaze (1/4 cup per side) and return to smoker meat-side up, 5-10 minutes to set sauce. Watch carefully to avoid burning sauce.
8. Serve warm with extra Peach Jalapeno Glaze.

Oak Smoked Brown Sugar Chili Rubbed Ribs

Prep time: 40 minutes
Cook time: 4 hours, 50 minutes
Servings: 6

• Oak wood chips
• 1          can (6 ounces) tomato paste
• 2          tablespoons brown sugar
• 2          teaspoons chili powder
• 1          teaspoon cumin
• 1          teaspoon garlic powder
• 1          teaspoon onion powder
• 2          teaspoons kosher salt
• 2          racks Chairman’s Reserve pork loin baby back ribs

1. Heat outdoor grill or smoker on low. Using charcoal, heat coals until white. Soak oak wood chips in water 15-30 minutes. Spread wood chips over coals or use smoke box.
2. In mixing bowl, combine tomato paste, brown sugar, chili powder, cumin, garlic powder, onion powder and salt.
3. Rub tomato mixture over ribs and grill 1 1/2 hours on direct heat. Wrap ribs using heavy duty foil and move to indirect heat about 3 hours until tender.

Source: Tyson Chairman’s Reserve

Main dish options for outdoor entertaining

(Family Features) Serving up an outdoor meal is a summertime staple for gatherings of all kinds – barbecues, celebrations, picnics and more. However, with so many options available and different styles for preparing the dishes, it can be a challenge for home chefs to decide what guests will go for.

Instead of racking your brain or spending hours searching for the right main course, consider these versatile options – one dish focused on chicken, one for beef and one for pork – that can send partygoers back for seconds.

Find more recipes perfect for outdoor gatherings at Culinary.net.

Serve Up Skewers

Ideal for simple family meals or full-blown summertime parties, these Honey-Lime Chicken Skewers are an ideal handheld food for outdoor meals. With just a handful of ingredients and an easy grilling method involved, they’re tasty and tantalizing without taking your focus off all the fun and festivities. More honey-infused recipes are available at Honey.com.

Honey-Lime Chicken Skewers

Recipe courtesy of The National Honey Board
Servings: 8

• 2          tablespoons honey
• 3          tablespoons soy sauce
• 1          tablespoon olive oil
• 1          lime, juiced
• 1          pound chicken breast strips, skinless and boneless
• bamboo skewers

1. In small bowl, whisk honey, soy sauce, olive oil and lime juice until completely blended. Pour mixture into re-sealable freezer bag and add chicken strips. Seal bag and gently shake to cover chicken strips. Allow to marinate 2 hours.
2. Heat grill to medium-high heat.
3. Soak bamboo skewers in water 15 minutes. Remove chicken strips from marinade and skewer onto bamboo sticks. Grill 8 minutes, or until juices are clear and chicken is fully cooked.

Sweet Summer Refresh

Summer typically brings about both the desire to feel healthier and cravings for sweet, refreshing meals. When you rethink your food and focus on feeling better about your diet and yourself, the two can work hand-in-hand.
Liven up your summer entertaining menu with a delicious touch of reduced-calorie sweetness from Truvia in recipes like this sizzling Java London Broil. Celebrity chef Devin Alexander, featured on “The Biggest Loser,” created this succulent recipe with less sugar by using Truvia Brown Sugar Blend, combining stevia sweetener with brown sugar to maintain the taste and texture of brown sugar with 75 percent fewer calories, for her latest book “You Can Have It!”

For more summertime recipe ideas, visit Truvia.com.

Java London Broil

Recipe courtesy of Devin Alexander from “You Can Have It!,” copyright American Diabetes Association
Servings: 6

• 2          teaspoons freshly ground coffee
• 1/2       tablespoon Truvia Brown Sugar Blend
• 2          teaspoons freshly ground black pepper
• 1          teaspoon ground coriander
• 1/2       teaspoon dried oregano
• 1/4       teaspoon sea salt
• 1          London broil (1 1/2 pounds, preferably grass fed)
• 1          teaspoon extra-virgin olive oil

1. Heat grill to high.
2. In small bowl, add coffee, brown sugar blend, black pepper, coriander, oregano and salt; mix well.
3. Place London broil on cutting board or large plate. Drizzle 1/2 teaspoon of olive oil on each side of meat then rub all over. Sprinkle seasoning mixture over roast and rub in to evenly cover meat.
4.  
5. Grill London broil to desired doneness, about 3-5 minutes per side for medium rare. Tent meat with foil for 5 minutes then slice into thin slices, cutting at an angle against the grain.

Sweet and Savory Ribs

By starting these Grilled Sticky Ribs in the oven before finishing them off on the grill with a sweet chili glaze, home cooks can help make summer festivities stand out without spending hours at the grill or smoker. The Asian-inspired finish of the glaze gives guests a unique taste to savor while soaking in the summer sun. Visit verybestbaking.com for more recipes from Nestlé.

Grilled Sticky Ribs

Recipe courtesy of Nestlé
Prep time: 20 minutes
Total time: 3 hours, 35 minutes
Servings: 5-6

• 2          racks (about 4 pounds) baby back ribs
• garlic salt
• ground black pepper
• 1/2       cup water
• 1          tablespoon vegetable oil
• 1/4       cup finely chopped red onion
• 1          teaspoon finely chopped garlic
• 1          teaspoon grated fresh ginger
• 3/4       cup sweet chili sauce
• 1/2       cup Apple Nestlé Juicy Juice 100% Juice
• 1 tablespoon rice wine (mirin)

1. Heat oven to 300° F. Using knife, remove membrane from bone side of ribs. Pat ribs dry with paper towel; season both sides liberally with garlic salt and pepper. Place ribs in large roasting pan, overlapping as needed. Add water to pan. Cover tightly with aluminum foil.
2. Bake about 3 hours, or until meat is tender but not quite falling off bones.
3. In small saucepan over medium-high heat, heat oil. Add onion; cook, stirring occasionally, 2-3 minutes, or until soft. Stir in garlic and ginger; cook 1 minute. Stir in sweet chili sauce, apple juice and rice wine. Reduce heat to low; cook 8 minutes, or until sauce is reduced to about 1 cup.
4. Heat grill to medium heat.
5. Brush glaze over tops of ribs. Grill 4-5 minutes, or until sauce caramelizes. Serve with remaining glaze.

Photos courtesy of Getty Images (Honey-Lime Chicken Skewers, Java London Broil)

Source: Culinary.net

Strawberry Banana Smoothie Ice Pops

• 1 cup Tree Top Apple Juice
• 1 pint strawberries, hulled, sliced and frozen
• 1 banana, sliced and frozen
• 1 apple, peeled, cored, sliced and frozen
• 6 ounces vanilla yogurt
• 1 teaspoon vanilla

1. Put all ingredients in a blender and process until smooth. Pour into ice pop forms or paper cups. Place ice pop sticks in center and freeze, inverted, for 3 hours or until solid. Keep frozen until ready to serve.

Source: Tree Top