Pork Piccata

Marinade:

1 tsp. minced garlic

3 Tbsp. drained capers

½ c. white wine

1 ½ Tbsp. Dijon mustard

1 tsp. salt

1 tsp. black pepper

1 ½ Tbsp. grated lemon zest

3 Tbsp. fresh lemon juice

Pork:

3-4 lbs. sliced pork tenderloin or pork chops

¼  tsp. course ground salt

¼  tsp. black pepper

1 Tbsp. fresh lemon juice

In a medium bowl, combine all the marinade ingredients and stir until fully incorporated. Add the blade steaks, cover, and marinate for 30 minutes (or up to 3 hours) at room temperature.

Remove meat from marinade, brushing off any large pieces.

Grill meat OR sauté in a pan sprayed with cooking spray.

When cooked through, remove meat from heat and let rest 5 minutes. Sprinkle with salt, pepper, and lemon juice.

This recipe is a modified version of “Pork Blade Steak Piccata” in Guy Fieri’s cookbook Food.

Fruity Grilled Pork Tenderloin

1/4 cup soy sauce

1/3 cup packed brown sugar

1/3 cup plum jam

3/4 cup Cherry Coke

2 pork tenderloins (about 1 lb. each)

In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Combine sauce with soda in a large plastic resealable bag; place meat in bag, and seal. 

Marinate in the refrigerator for at least 4 hours, or overnight.

Grill about 20 minutes on each side or until cooked through.

Allow to rest at least 10 minutes before slicing.

Makes 8 servings.

Weight Watchers PointsPlus value: 5 points per serving

This recipe came from allrecipes.com

Fajitas

Marinade:
¼ c. fresh lime or lemon juice
1/3 c. water
2 Tbsp. vegetable oil
3 tsp. vinegar
2 tsp. soy sauce
½ tsp. liquid smoke
1 tsp. salt
½ tsp chili powder
½ tsp ground black pepper

Meat and Vegetables:
1 lb. boneless, skinless chicken cut into strips OR 1 lb. sirloin cut into strips
1 lg. onion, sliced
1 green bell pepper, cut into strips
1 Tbsp. vegetable oil
1 tsp. soy sauce
2 Tbsp. water
½ tsp. lime or lemon juice
Dash of ground black pepper
Dash of salt

Serve with:
6-8 fajita sized flour tortillas
Sour cream
Salsa
Shredded cheese
Shredded lettuce

Combine all ingredients for marinade in bowl with lid. Soak your choice of meat in the marinade for at least 4 hours for chicken, overnight for steak.
When the meat has marinated, grill it to desired doneness while preparing the vegetables (as directed below).
Preheat a skillet over medium/high heat. Sauté the onion and pepper slices in the Tbsp. of oil for 5 minutes. Combine the soy sauce, water, and lime/lemon juice in a small bowl and pour it over the onions. Add the black pepper and continue to sauté until the onions are translucent and dark on the edges (4-5 minutes more). Salt to taste.
Serve.

This recipe is a modified version of Chili’s Fajitas found in Top Secret Restaurant Recipes by Todd Wilbur.

Sauce for Grilled Onion

¼ c. olive oil
¼ c. prepared mustard
1 tsp. chili powder
2 lg. onions sliced thick, insert toothpicks to hold slices together while on the grill.

Mix all ingredients together and brush over onion slices before placing on a hot charcoal grill. Cook 5 min. on each side or until tender. Baste again when you turn the slices halfway through cooking. Caution: the sauce is very messy, and it will make a mess in your gas grill. If using a gas grill, form a tray with shallow sides out of heavy aluminum foil, separate onions into rings, toss in sauce, and grill in tray, stirring frequently, being careful not to puncture foil. This will keep the sauce from dripping in the grill.

This sauce is also good on grilled yellow or zucchini squash.

Grilled Pork Tenderloin

Grated zest of 1 lemon
3/4 c. freshly squeezed lemon juice (4-6 lemons)
1/2 c. olive oil
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme
2 tsp. Dijon mustard
salt
black pepper
2 lbs of pork tenderloin

Combine zest, lemon juice, olive oil, herbs, mustard, and 2 tsp. salt to make marinade. Add pork and marinate at least 3 hours or overnight.

Remove pork from marinade and sprinkle with salt and and pepper. Grill until meat registers (at least) 137 at thickest part. Transfer to platter and cover tightly with aluminum foil for 10 minutes before carving and serving.

Makes 8 servings.

Weight Watchers PointsPlus Value: 5 points per serving.

This is a slightly modified version of a recipe in Ina Garten’s Barefoot Contessa: Back to Basics cookbook.