Here’s one of our favorite marinade recipes adapted from “The Weber Big Book of Grilling” (Chronicle Books, 2001, p. 181). It is versatile, tasty and easy-how could you go wrong? My intent was to cook pork tenderloin but, as sometimes happens here on Maui, “the shipment didn’t come in”, and so I subbed boneless pork chops which worked fine. I just sliced them up for serving (and forgot to take a photo of them coming off the grill!).
I have marinated for a few short hours or overnight, both with good results. The longer the meat marinates the more tender and flavorful.
Makes 6 servings, each approximately 302 calories, 12.4 grams fat, 0 grams carbs, 3.5 grams fiber, 44 grams protein, 7 WW Points+
2 lbs pork (boneless chops or tenderloin), trimmed of fat and/or silver skin
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP sesame oil (I used toasted)
2 TBSP rice vinegar
2 TBSP finely chopped fresh ginger (I grated on a microplane grater)
1 TBSP minced garlic
1 TBSP soy sauce (I used low salt)
½ tsp freshly ground black pepper
Combine all ingredients in a ziplock bag or covered container and refrigerate for 2-12 hours.
Remove meat from marinade 30 minutes prior to cooking and discard marinade.
Grill over direct medium heat for 15 minutes or until desired degree of doneness (I like little to no pink in mine so Mr. ELEB grills until reaching 150 degrees on the thermometer, before resting the meat).
Cover loosely and rest 10 minutes before slicing. The meat will release some juice which is lovely drizzled over the meat.
I serve this alot when we have company for dinner. What's your favorite marinade for grilling meat?