On The Beach Grilled Pork Tenders
Ingredients
2 x 1 to 1 1/2 # pork tenders butterflied
3 large garlic cloves (minced)
2 T. fresh squeezed lime juice
2 T. mango nectar
2 T. olive oil
1 lg. shallot (minced)
½ t. ground ginger
½ t. cinnamon
½ t. nutmeg
½ t. salt
½ t. black pepper
¼ c. packed cilantro
¼ c. packed chopped parsley
Directions
- Combine all ingred. in bowl and mix well. Coat pork and let marinade for at least 1 hour.
- Preheat grill for 10 minutes to medium high before ready to grill.
- Grill pork in preheated grill for about 10 minutes on each side. Pull pork off grill and wrap in foil and let stand for 10 minutes, before serving
5 Tips
- Cut your salt intake by not salting foods before or during cooking. Only lightly salt
after food is cooked.
- Chiffonnade: a French work meaning to rumble. When cutting herbs or any leafed vegetables roll leaves up like a cigar. Then when ready to chop, lay on a chopping board and chop into thin strips about 1/8 th. inch thick. When unrolled leaves are in thin strips.
- Rub your herbs slightly before using them in your recipes. By bruising herbs it releases more flavor.
- Perfect soil for herb planting:
- 4 parts high quality topsoil
- 2 parts perlite or fine gravel
- 2 parts peat moss
- 2 parts fine sand
- One cup chopped basil means basil leaves that are chopped first then measured.
One cup basil, chopped means measure the basil first, then chop.
Nutritional Information