OMG it’s BBQ time.
Silly, but true.
Whip up a batch of this super good tangy, salty and sweet marinade and use it to grill up some pork. The Bean And Corn Salsa is the perfect side and full of crunch and spice. I also had some leftover roasted asparagus and tomatoes from this recipe which I served cold, tossed with mixed greens.
Barbecued Pork Loin
1 Tbs oil
1 small onion, chopped
1 cup ketchup
1/3 cup vinegar
2 Tbs brown sugar
1/2 cup Worcestershire sauce
1 Tbs prepared mustard
1/2 cup soy sauce
8 slices pork loin, boneless, cut 1/2 inch thick
1. In a small saucepan, heat the oil. Add the onion and cook over moderately low heat until soft, 5 or 6 minutes. Add the ketchup, vinegar, brown sugar, Worcestershire, mustard, soy sauce, and pepper to taste. Bring to the boil over medium heat. Turn off the heat and cool to room temperature. This keeps several weeks in the refrigerator in a tightly
2. Place the pork slices in a shallow pan and cover with the marinade. Marinate at least 1 to 2 hours and as long as 2 days.
3. Preheat the grill or broiler. Remove the pork from the sauce and place on the hot grill or on a greased pan under the broiler. Cook approximately 4 to 5 minutes per side, or until just done. Serve hot or at room temperature.
Black Bean And Corn Salsa
15 ounces canned black beans, drained and rinsed
2 ears corn, cooked, kernels cut off cob
1 tomato, seeded and chopped
1/4 cup onion, finely chopped
1 jalapeño pepper, seeded and chopped
1/4 cup lemon juice or lime juice
2 Tbs cilantro, chopped
Makes 2 1/2 cups
Recipes from Nathalie Dupree Cooks Great Meals for Busy Days
Here’s a Grillin’ and Chillin’ song.
Light and poppy. Totally fun. Does anyone else hear strains of Pure Imagination from Willie Wonka & The Chocolate Factory?
“Is it my imagination?”
The Martial Arts-Frost