s GRILLED PEACHES AND PORK **** s |
Ingredients
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Instructions *** 1-17-2011 good, no fresh peaches so i tried canned Instructions: *** 7-12-2009 very good, pretty easy *** Pairing peaches with succulent pork is the ultimate summer supper. Balsamic vinegar and turbinado sugar bring out the sweetness of the peaches, while grilling the fruit caramelizes the sugars. 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 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. Yield: 4 servings (serving size: 3 ounces pork, 8 peach slices, 1 1/2 cups arugula, and 1/4 teaspoon sugar) CALORIES 216 (29% from fat); FAT 7g (sat 2.4g,mono 3g,poly 0.6g); IRON 1.5mg; CHOLESTEROL 65mg; CALCIUM 84mg; CARBOHYDRATE 12.7g; SODIUM 234mg; PROTEIN 25.5g; FIBER 0.6g Cooking Light, JUNE 2005 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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