s GRILLED PEACHES AND PORK **** s   



Yields: 0


Ingredients


 
Instructions
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1-17-2011 good, no fresh peaches so i tried canned
Instructions:
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7-12-2009 very good, pretty easy
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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:

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