quick grill

Quick and easy bar­be­cued pork and potato salad make an all-Amer­i­can meal.

The Star Malaysia - Star2 - - ENVIRONMENT - by LINDA GASSENHEIMER

QUICK and easy bar­be­cued pork and potato salad make an All-Amer­i­can meal. I use pork ten­der­loin for this recipe. It cooks quickly and has very lit­tle fat. Bar­be­cue sauce can burn on the grill. To pre­vent a charred dish, brush the pork with a lit­tle bit of sauce a few min­utes be­fore it has fin­ished cook­ing. Warm the re­main­ing sauce and serve it over or along­side the sliced meat. Potato salad: Jazz up 350g plain potato salad by stir­ring in 2 tbsp sweet pickle rel­ish, 2 thinly sliced scal­lions and, salt and freshly ground pep­per to taste. Wine sug­ges­tion: Nice spicy bar­be­cued pork goes well with a nice spicy red shi­raz. If us­ing a char­coal grill, let the coals burn down for 20 min­utes. A gas grill should be lit about 10 min­utes be­fore it is needed.

Bar­be­cued Pork Ten­der­loin

350g pork ten­der­loin ½ cup bar­be­cue sauce 1 gar­lic clove, crushed ½ tsp hot pep­per sauce Pre­pare a medium fire in grill. Re­move fat from pork and but­ter­fly it (slice al­most in half length-wise and open like a book). Com­bine bar­be­cue sauce, gar­lic and hot sauce. Grill pork 5 min­utes. Turn and cook an­other 5 min­utes. Brush 2 tbsp sauce over pork and grill 2 more min­utes. Re­move from grill. Heat re­main­ing sauce. Slice pork at an an­gle. Spoon on warm sauce or serve it on the side. Makes 2 serv­ings. – The Mi­ami Her­ald/ McClatchy-Tribune In­for­ma­tion Ser­vices

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