great recipe
Hi people. Been a long time eh?
Anyhow, i found this great recipe that Melanie and I cooked the other night and it was so good and so healthy i thought I'd share it with y'all. It's great for summer time when you get those barbecues going.
As you can see in the nutritional info it's low cal and low carb but you could still replace the sugar with splenda (or leave it out altogether) and make it even more so.. It was DELICIOUS, easy and involved one of my favorite things... bbq'ing fruit.
Grilled Peaches and Pork
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)
Nutritional Information
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
Anyhow, i found this great recipe that Melanie and I cooked the other night and it was so good and so healthy i thought I'd share it with y'all. It's great for summer time when you get those barbecues going.
As you can see in the nutritional info it's low cal and low carb but you could still replace the sugar with splenda (or leave it out altogether) and make it even more so.. It was DELICIOUS, easy and involved one of my favorite things... bbq'ing fruit.
Grilled Peaches and Pork
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)
Nutritional Information
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
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"See God, Kai"
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