Pork Cooking Recommendation

Ingredients

• 4 (4-ounce) boneless center-cut pork loin chops
• 1/4 cup balsamic vinegar, divided
• 2 tablespoons fresh lime juice
• 3 teaspoons chopped fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 large peaches, peeled, halved, and pitted (about 12 ounces)
• Cooking spray
• 6 cups trimmed arugula
• 1 teaspoon turbinado or granulated sugar

 

Preparation

• Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.
• Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.
• Preheat grill to medium heat.
• Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.
• Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.
• Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.
• Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

Teriyaki Pork Tenderloin

TERIYAKI PORK TENDERLOIN, STEAMED WHITE RICE
Teriyaki Pork Tenderloin:
Makes 6 servings:
Each serving contains:
195 calories
17g protein
19g carbohydrate
5g total fat
Ingredients:
2 garlic cloves, crushed through a press
1 small onion, grated
½ cup low sodium soy sauce
1 Tablespoon sesame oil
2 teaspoons grated peeled fresh ginger
¾ teaspoon ground ginger
1 teaspoon grated lemon zest
1 (1 pound) whole pork tenderloin, silver skin removed
¼ cup dry white wine
¼ cup honey
1 Tablespoon firmly packed dark brown sugar

Directions:
1. The day before serving, combine the garlic, onion, soy sauce, oil, fresh ginger, ground ginger, and zest in a shallow baking dish and mix well. Add the pork and turn to coat evenly. Cover and place in the refrigerator to marinate overnight.
2. The next day, preheat the oven to 375°F. Remove the pork from the marinade and drain well. Combine the wine, honey, and brown sugar in a bowl, mix well, and pour the mixture over the pork, coating all sides.
3. Place in an aluminum foil lined baking dish and bake until the internal temperature reaches 155°F to 160°F on an instant read thermometer, 25 to 30 minutes.
4. Remove the pork from the oven and let rest 5 minutes. Slice and serve with steamed white rice.