Honey-Bourbon Grilled Pork Tenderloin

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Honey-Bourbon Grilled Pork Tenderloin

Servings 9
Calories 200 kcal
Author Cooking Light, May 1995, page 58

Ingredients

  • 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

Instructions

  1. Trim fat from pork.
  2. 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.
  3. Prepare grill.
  4. 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.
  5. 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

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Hoisin-Marinated Pork Chops

Servings 8
Calories 217 kcal
Author Cooking Light , AUGUST 2002

Ingredients

  • 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

Instructions

  1. Combine first 5 ingredients in a large zip-top plastic bag; add pork chops. Seal and marinate in refrigerator 8 hours or overnight.
  2. Prepare grill.
  3. Remove pork from bag; discard marinade. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
  4. Note: Store cooked pork in refrigerator for up to 2 days.

Almond-Crusted Salmon

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Almond-Crusted Salmon

Servings 4
Calories 480 kcal
Author Andrew Schloss, 2,500 Recipes: Everyday to Extraordinary, Almost from Scratch, Homemade in a Hurry, Cooking Light OCTOBER 2007

Ingredients

  • 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

Instructions

  1. Preheat oven to 500°.
  2. Combine first 4 ingredients in a shallow dish; set aside.
  3. 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.