Oh, Summer! You are right around the corner and it feels SO GOOD!
In other exciting news, it’s official! We had our first real outdoor BBQ of the season this last Sunday and it was oh. so. wonderful! I made another winner of a dish from The Scramble* (gasp!). My sister was in town from San Francisco so we invited the family over to share in the food, and fun, and yum!
Suffice it to say that the meat alone was a huge hit. I will definitely be making this pork again this summer!
Ingredients for Pork Dish
1 1/2 – 2 lbs. pork tenderloins, or use boneless, skinless chicken breasts
1 lime, (use 3 Tbsp. juice and 1/2 tsp. lime zest)
2 Tbsp. fresh cilantro, chopped (optional)
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. canola or vegetable oil
2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. black pepper
Because we were having a large gathering for our BBQ I doubled the pork serving to just over 3 lbs. and consequently doubled the marinade, so if you’re making a six serving dish, you may not have nearly this much meat!
Place the pork loins into a shallow baking dish with sides. Juice the lime, zest the lime, chop the cilantro, and mix these with the oil, brown sugar, curry powder, salt and pepper in a small bowl. You can marinate your pork for as little as 30 minutes and up to 24 hours. I think I marinated mine for 12 hours and the flavor was magnificent!
Once your meat has marinated to your liking. Grill the pork for 20-25 minutes, flipping once. Once you flip, I would recommend watching the meat closely. Pork is super dry when overdone.
If you are making a side salad, you can throw it together while your meat is grilling. I chose to use harvest grains instead of rice for a side, either option is delicious!
The Scramble suggests a savory side of grilled artichokes to compliment your pork tenderloins. However, the artichoke selection in our little town wasn’t to my liking, and I didn’t have time to run to the “big city” to grab the artichokes. Next time we head outside for a BBQ I will DEFINITELY be doing up these grilled artichokes. Don’t they sound absolutely yum!
To add the artichokes to your meal, prep the meat as instructed above. About 10 minutes before you are ready to begin grilling your pork stem the artichokes and start them steaming in about two inches of water. Steam artichokes for 20 minutes. Pull them out of the water and let cool (alternatively, you can run them under cool water to speed up your process).
Mix 2 Tbsp. of the oil, all of the salt, and 1 tsp. of the garlic in a small bowl. Your pork should have hit the grill about 10 minutes prior to this step.
Slice the artichokes in half from top to bottom. Remove the fuzzy choke near the bottom with a spoon. Baste with oil, salt, garlic mixture. (The Scramble recommends doing this in a bowl so you can use the leftover oil for basting mid-grill.)
Grill the artichokes for 5 minutes each side until it begins to show spots of char. Remove from grill and squeeze juice of 1/2 lemon over all.
Lastly, as your pork and artichokes are finishing their time on the grill. Mix together the aioli sauce with 1 tsp. of the remaining oil, 1 tsp. garlic, 1/4 cup mayo, and juice of 1/4 of the lemon.
Grilled Artichokes with Aioli Sauce
4 baby or small artichokes
3 Tbsp. extra virgin olive oil
1 tsp. kosher salt
2 tsp. minced garlic, (about 4 cloves)
3/4 lemon, juice only, about 3 Tbsp.
1/4 cup reduced-fat mayonnaise
*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 5 weekly meals which means 5 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts. PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.