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Honey-Bourbon Grilled Pork Tenderloin
- 3 lean pork tenderloins ((3/4-pound))
- 1/2 cup diced onion
- 1/2 cup lemon juice
- 1/2 cup bourbon whiskey
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 Tbs minced peeled gingerroot
- 2 Tbs olive oil
- 4 cloves garlic (minced)
- 1/2 tsp salt
- 1/4 tsp pepper
- Vegetable cooking spray
- 3 Tbs all-purpose flour
- 1 1/4 cups water
- Trim fat from pork.
- Combine onion and the next 7 ingredients (onion through garlic) in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator for 30 minutes. Remove pork from bag, reserving marinade. Sprinkle salt and pepper over pork.
- Prepare grill.
- Place the pork on grill rack coated with cooking spray. Cover and cook for 30 minutes or until meat thermometer registers 160 degrees, turning and basting pork occasionally with 1/2 cup marinade. Cut the pork into 1/4-inch-thick slices; set aside, and keep warm.
- Place flour in a small saucepan. Gradually add remaining marinade and water, stirring with a wire whisk until blended. Bring to a boil over medium heat, and cook 3 minutes or until thickened, stirring constantly. Yield: 9 servings (serving size: 3 ounces pork and 1/4 cup gravy).
Hoisin-Marinated Pork Chops
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 1 teaspoon crushed red pepper
- 2 garlic cloves — minced
- 32 ounces boneless center-cut loin pork chops (about 3/4 inch thick)
- Cooking spray
- Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
- Prepare grill.
- Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
- Note: Store cooked pork in refrigerator for up to 2 days.
Almond-Crusted Salmon
- 1/4 cup almond meal
- 1/4 cup panko
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 24 ounces salmon fillets — about 1-inch thick
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 lemon wedges
- Preheat oven to 500°.
- Combine first 4 ingredients in a shallow dish; set aside.
- Brush tops and sides of fish with juice: sprinkle with salt and pepper. Working with 1 fillet at a time, dredge top and sides in almond mixture; place skin side down on broiler pan coated with cooking spray. Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere. Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon wedges.
Two-Potato Latkes
- 2 Tbs olive oil
- 1/4 cup grated fresh onion
- 1 lb shredded peeled baking potato
- 1/2 lb shredded peeled sweet potato
- 1/2 cup all-purpose flour (about 2 1/4 ounces)
- 1/3 cup finely chopped green onions
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 garlic clove (minced)
- 1 large egg (lightly beaten)
- Cooking spray
- Green onion strips (optional)
- Preheat oven to 425°.
- Drizzle a jelly-roll pan evenly with oil, tilting pan to coat.
- Combine grated onion and potatoes in a sieve; squeeze out excess moisture. Lightly spoon flour into a dry measuring cup; level with a knife. Combine potato mixture, flour, and next 5 ingredients (through egg) in a large bowl. Divide mixture into 8 equal portions, squeezing out excess liquid. Shape each portion into a 1/4-inch-thick patty; place on prepared pan. Lightly coat tops of patties with cooking spray. Bake at 425° for 12 minutes. Carefully turn patties over; cook 30 minutes or until lightly browned, turning every 10 minutes. Garnish with green onion strips, if desired.
