I marinated the pork tenderloins all day. We grilled them last night and they
were very moist and tender. You could cut the slices with a fork! Excellent!
With the pork we had Roasted Potatoes and Artichoke Hearts, corn on the cob and
sliced tomatoes from our garden.

* Exported from MasterCook *

Grilled Hoisan Pork with Pineapple-Green Onion Relish

Recipe By : Bobby Flay
Serving Size : 1 Preparation Time :0:00
Categories : Pork Grilling

Amount Measure Ingredient -- Preparation Method
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***** NONE *****

GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH

1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 cloves garlic, coarsely chopped
1 teaspoon sesame oil
1 (2 pound) boneless pork tenderloin
Salt and freshly frond pepper Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the
tenderloin in a medium shallow baking dish, pour over the marinade and marinate
in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill.
Remove the pork from the marinade, removing any excess. Season with salt and
pepper and grill 10 to 12 minutes for medium doneness.

Yield: 4 servings

PINEAPPLE AND GRILLED ONION RELISH:

2 green onions
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1 small ripe pineapple, peeled and diced
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season
with salt and pepper. Grill the onions until almost cooked though and finely
slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to
combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro.
Serve at room temperature.

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* Exported from MasterCook *

Roasted Potatoes and Artichoke Feta

Recipe By : Cooking Light-9/98
Serving Size : 4 Preparation Time :0:00
Categories : Low Fat Vegetables

Amount Measure Ingredient -- Preparation Method
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2 pounds small re potatoes -- quartered
2 (14oz) cans artichoke hearts -- halved
2 tablespoons chopped fresh or 2 tsp. dried thyme
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
cooking spray
1/2 cup (2oz) crunbled feta

Preheat oven to 425 degrees. Combine the first 6 ingred. in a large bowl,
tossing well to coat. Arrange the potato mixture in a 13x9" baking pan coated
with cooking spray. Bake at 425 degrees for 40 min. or until the potatoes are
tender, stirring occasionally. Combine the potato mixture and the feta, and
toss well. Yield: 4 servings ( serving size:2 cups)

337 cal, 7.1g fat, 14g pro, 60.8g carb, 4.3g fiber, 13mg chol, 5.9mg iron, 656
mg sod.

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