Shared by Connie
Dijon Chops
4 pork chops 1/2 to 3/4" thick
1 c white wine or chicken broth
1 c dijon mustard
1 c oil
1 t basil
1 t rosemary
1 t pepper
1 clove garlic, minced
1 t oregano
Arrange pork chops in a 13x9" baking pan. Combine remaining ingredients & pour over chops.Turn chops to coat. Cover and refrigerate 8 hours or overnight. Remove chops. Grill about 6" above medium coals for 15 to 20 minutes on each side or until done.Servings: 4
Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts
Monday, October 12, 2009
Saturday, June 27, 2009
Braided Pork Tenderloins
Braided Pork Tenderloins
(Shared by Dawn)
TIME: Prep: 30 min. + marinating Grill: 10 min.
Ingredients:
2 pork tenderloins (1 pound each)
1/2 cup mango nectar
1/4 cup plus 1 tablespoon spiced rum or additional mango nectar, divided
2 tablespoons olive oil
2 tablespoons Caribbean jerk seasoning, divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 tablespoon heavy whipping cream
Directions:Cut tenderloins in half lengthwise; cut each half into three strips towithin 1-in. of one end. In a large resealable plastic bag, combine themango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic;add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle withremaining jerk seasoning.
Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.
Meanwhile, place the chopped mango, cream and remaining rum in a foodprocessor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.
Yield: 8 servings (3/4 cup sauce).
Nutrition Facts
One serving:about 3 ounces cooked pork with 4-1/2 teaspoons sauce
Calories: 203,
Fat:8 g,
Saturated Fat:2 g,
Cholesterol: 66 mg,
Sodium:257mg,
Carbohydrate: 6 g,
Fiber:0 g,
Protein:23 gD
iabetic Exchange:3 lean meat, 1 fat.
(Shared by Dawn)
TIME: Prep: 30 min. + marinating Grill: 10 min.
Ingredients:
2 pork tenderloins (1 pound each)
1/2 cup mango nectar
1/4 cup plus 1 tablespoon spiced rum or additional mango nectar, divided
2 tablespoons olive oil
2 tablespoons Caribbean jerk seasoning, divided
2 garlic cloves, minced
1 cup chopped peeled mango
1 tablespoon heavy whipping cream
Directions:Cut tenderloins in half lengthwise; cut each half into three strips towithin 1-in. of one end. In a large resealable plastic bag, combine themango nectar, 1/4 cup rum, oil, 1 tablespoon jerk seasoning and garlic;add the pork. Seal bag and turn to coat; refrigerate for up to 4 hours. Drain and discard marinade. Place tenderloin halves on a clean cutting board and braid; secure loose ends with toothpicks. Sprinkle withremaining jerk seasoning.
Grill braids, covered, over medium heat for 8-10 minutes or until a meat thermometer reads 160°, turning once. Discard toothpicks. Let stand for 5 minutes before slicing.
Meanwhile, place the chopped mango, cream and remaining rum in a foodprocessor. Cover and process until smooth. Transfer to a small saucepan; heat through. Serve with pork.
Yield: 8 servings (3/4 cup sauce).
Nutrition Facts
One serving:about 3 ounces cooked pork with 4-1/2 teaspoons sauce
Calories: 203,
Fat:8 g,
Saturated Fat:2 g,
Cholesterol: 66 mg,
Sodium:257mg,
Carbohydrate: 6 g,
Fiber:0 g,
Protein:23 gD
iabetic Exchange:3 lean meat, 1 fat.
Thursday, May 7, 2009
Cleaning the BBQ Grill
Yes I know this isn't a cooking tip or a weight loss tip per se, but since grilling is a healthy way to prepare food I thought I'd pass along this tip for an easy way to clean the BBQ grill:
Cleaning the Barbecue Grill
Use a large heavy-duty plastic garbage bag.
Put in the grill's grate with 1/4 cup of ammonia
and tie it shut.
Let sit overnight and the crud
will have been softened.
Crumple up aluminum foil
and rub off the debris.
Wash grate in soapy dish water, rinse, and you're ready to go!
SOURCE: Hints From Heloise
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