Here in the Boston area, it’s been a glorious (albeit hot) summer. Though we’ve had little time to enjoy it — that’s what happens when you’re writing a cookbook and your deadline is August 9 — we’ve each managed to fit in some time for backyard barbecues. On this week’s Cooking with the Moms podcast, we join forces with fellow podcasters for the Summer 2010 Podcast Project. Sponsored by Jerilyn, Amy and Susan from The Because Show, we chose healthy summer grilling as our show theme.
Charged with dishing about any topic related to summer food, our show features healthy ideas for the grill and a recipe for Grilled Pork with Pineapple Pizzazz. Other podcasters who also recorded shows for the Summer Podcast Project are: Musing Mommies, PFD Podcast, Two Fit Chicks and a Microphone, and 2 God Chicks.
Grilled Pork with Pineapple Pizzazz
Makes 4 Servings
They don’t call pork the other white meat for nothing. A three-ounce serving of pork tenderloin, our favorite cut, is comparable to chicken breast with 120 calories, 3 grams fat, and just 1 gram of saturated fat. Pork is rich in the B vitamins, thiamin and B6, important for converting food into energy, and when it comes to grilling, it’s super easy. For this recipe, we pair it with grilled slices of sweet pineapple … but don’t stop there. While you’re at it, fill your grill with an array of veggies — zucchini, bell peppers, Portobello mushrooms, and onion. Your kids will think they’re at a luau.
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon toasted sesame oil
- 1 small clove garlic, minced
- 1 teaspoon curry powder
- 1/2 teaspoon ground ginger
- 1/8 teaspoon black pepper
- One 1 ¼ pounds pork tenderloin
- One 20-ounce can pineapple slices in juice, drained
1. Whisk together the soy sauce, honey, lime juice, sesame oil, garlic, curry powder, ginger, and black pepper in a small bowl until well blended. Pour into a large zip-top bag and add the tenderloin. Place in the refrigerator and marinate at least one hour and up to overnight.
2. Preheat the grill to medium and lightly oil the grate. Grill the tenderloin, turning halfway through, until an instant-read meat thermometer registers 155°F, 20 to 25 minutes. The pork should still be slightly pink in the center. Remove from the grill and let stand before slicing, about 5 minutes.
3. While the pork is resting, spray the pineapple slices lightly with nonstick cooking spray and grill until golden grill marks appear, 1 to 2 minutes per side.
4. Slice the pork and serve with the pineapple slices.
Nutrition Information per Serving: 270 calories, 5g fat (1.5g saturated), 140mg sodium, 25g carbohydrate, 1g fiber, 30g protein, 25% vitamin C, 10% iron
Last summer, we shared a recipe for grilled veggie kebabs. Brushed with extra virgin olive oil and sprinkled with kosher salt, they cook up in under 20 minutes.
If you have a favorite summer-time recipe, feel free to tell us all about it.