Lean pork on the barbecue … chops or tenderloin - recipes

Sunset, April, 1989

Less intramuscular fat makes today's pork leaner. And, when trimmed of surface fat, certain cuts-like the center loin and tenderloin-are particularly lean and make ideal choices for lighter eating. These cuts are very similar in calories, fat, and cholesterol to skinned chicken thighs.

To capitalize on the lean benefits, here we barbecue boned chops and tenderloins. The chops, seasoned with a Thai-inspired chili paste, are pounded thin for quick cooking. The grilled tenderloin, marinated in raspberry-herb dressing, is sliced to serve with mixed salad greens.

For succulent pork, cook it to an internal temperature of 155[deg]. While the meat may look slightly pink in the center, it will fade right away. The trichina parasite, rarely present, is destroyed at 137[deg].

Thai-seasoned Loin Chops with Cilantro Pesto and Hot Sweet Mustard

8 boneless center-cut pork loin chops, each 1/2 inch thick (about 1-1/2 lb. total)

Thai chili paste (recipe follows)

Cilantro pesto (recipe follows) About 1/2 cup purchased hot sweet mustard

Trim and discard surface fat from chops. Spread 1 teaspoon of chili paste on each side of chops. Place chops, well apart, between sheets of plastic wrap. With a flat mallet, pound evenly and firmly until meat is about 1/4 inch thick. If done ahead,

cover and chill up until next day.

Peel off wrap and place chops on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level only 2 to 3 seconds). Cook, turning once, until meat is still moist and looks faintly pink to white in the center (cut to test), 5 to 7 minutes total. Offer cilantro pesto and mustard to add to taste. Serves 4 to 6.

Per serving : 284 cal; 24 g protein; 19 g fat; 4. 6 g carbo.; 368 mg sodium; 78 mg chol.

Thai chili paste. In a blender or food processor, combine 1 teaspoon grated lemon peel; 4 cloves garlic; 1/4 cup each chopped fresh ginger and shallots; 1 tablespoon chili powder; 1/2 teaspoon each ground coriander, pepper, and crushed dried hot red chilies; 1 teaspoon anchovy paste; and 3 tablespoons water. Whirl until a smooth paste forms; scrape down sides of container often. If made ahead, cover and chill up until next day.

Cilantro pesto. In a blender, purse 3 cups lightly packed fresh cilantro (coriander) leaves, 1 clove garlic, and 3 tablespoons olive oil. Add salt to taste. If made ahead, cover and chill up until next day. Makes about 1/2 cup.

Per tablespoon: 31 cal.; 12 g protein; fat; .20 g carbo.; 1.3 mg sodium; 0 mg chol.

Grilled Pork Tenderloin in

Raspberry-Herb Marinade

2 pork tenderloins (each about 3/4 lb., 1-1/2 lb. total)

Raspberry-herb marinade (recipe follows)

6 tablespoons olive oil

8 to 10 cups washed, crisped, bitesize pieces mixed salad greens, such as purchased mesclun or a combination such as red- or green-leaf lettuce, radicchio, watercress, and escarole

Salt

Trim and discard surface fat and silvery membrane from pork. Set meat aside.

Pour 1/2 cup of the marinade into a heavy plastic bag; add tenderloins, seal bag, and rotate to coat meat with marinade. Set bag in a pan and chill 2 hours or up until next day; turn meat over occasionally. Add oil to remaining marinade; mix well. Cover and set aside until ready to use.

Lift meat from marinade; drain briefly. In a barbecue with lid (uncovered), ignite 50 charcoal briquets on fire grate. When briquets are lightly covered with gray ash (25 to 30 minutes), push half the coals to each side of the grate. Position grill 4 to 6 inches above the coals.

Place tenderloins in center of grill. Cover barbecue and open dampers. Cook, basting often, until a meat thermometer inserted in center of the thickest part (parallel to length of the tenderloin) registers 155[deg] (or cut into center to test-meat will look slightly pink, but will fade when removed from heat), 20 to 30 minutes.

Meanwhile, mix reserved marinade with salad greens. Thinly slice meat across grain. Serve pork with salad, adding salt to taste. Serves 4 to 6.

Per serving: 274 cal.; 25 g protein; 17 g fat; 6.5 g carbo. ; 144 mg sodium; 74 mg chol.

Raspberry-herb marinade. In a small bowl, combine 1/2 cup raspberry vinegar, 2 cloves garlic (minced or pressed), 1 tablespoon each Dijon mustard and honey, 1 teaspoon each minced fresh leaves of marjoram, sage, and thyme (or 1/4 teaspoon each of the dry herbs), and 1/2 teaspoon coarse-ground pepper.