Pork over greens
For the second installment of our Dinner Together mini-series on super-easy family grilling, we're departing from usual practice and using a bottled marinade. Sometimes you just gotta go there. In this case, we used half the bottle of marinade as a marinade, and the half that hadn't touched uncooked pork became a sort of salad dressing.
The kids were not interested in the greens, but they liked the pork. (The marinade sounds spicy, but by the time it had cooked with the pork, it was mild enough for them.)
Here's how you make it:
Grilled Pork Over Greens
Serves 4 to 6
1 1/2-2 pounds pork tenderloin
1/2 bottle of KC Masterpiece Spiced Caribbean Jerk Marinade
3-4 cups arugula, stemmed and roughly chopped
Place pork in a baking pan and cover with the marinade. Refrigerate for about 30 minutes. Meanwhile, prepare a charcoal grill for indirect cooking, heaping the coals on one side of the grill.
Place pork on the cool side of the grill, brushing with a bit of the marinade. Cover the grill, leaving vents open, and cook until pork reaches 165 degrees on a meat thermometer. Remove from grill, cover with foil, and rest meat about 10 minutes. Discard any marinade that was in the pan with the pork.
Slice pork into medallions and serve over arugula. If you like, use the rest of the bottle of marinade (the part which has not touched uncooked pork) as a sauce for the salad on the side.
Per serving (based on 6 servings, not including sauce on side): 230 calories, 25 grams protein, 11 grams fat, 2 grams saturated fat, 3 grams carbohydrate, 0 grams fiber, 75 milligrams cholesterol, 352 milligrams sodium. Analysis by registered dietitian Jodie Shield.
(Photo by me)
Categories: Dinner Together, Food and Recipes
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