GREEK TENDERLOIN
Many people like Greek flavoured ribs. This recipe uses the same zesty marinade on lean, tender pork tenderloin, a favourite way of barbecuing pork.
1 tsp. garlic salt 5 mL
1 tsp. oregano 5 mL
1 tsp. dehydrated onion flakes 5 mL
1/2 tsp. salt 2 mL
1 tsp. ground fresh pepper 5 mL
1/4 c. lemon or lime juice 60 mL
1/4 c. canola oil 60 mL
2 lb. pork tenderloin 1 kg
Place all ingredients except the pork into a re-sealable plastic bag that is large enough to hold the meat and marinate. Shake vigorously until all ingredients are blended.
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Place the tenderloins into the bag, press out the air and seal, then turn the meat to coat. Marinate for four hours. Pre-heat the barbecue to medium and lightly oil the grill.
Remove the pork from the marinade and grill for 20 to 30 minutes or until 160 F (70 C) on a meat thermometer. Rest for five minutes and slice into medallions.
Adapted from Greek ribs recipe in For the Breasts and the Rest of Friends.
BARBECUED PORK LOIN
For a larger crowd, marinate half of a boneless pork loin. Double or triple the Greek tenderloin marinade quantity and marinate eight hours or overnight.
To cook the pork loin on the barbecue, use the indirect method of grilling. For this, the burner directly beneath the meat is turned off while the burners on either side, or on the opposite side, are turned on and adjusted to medium. Roast the meat for one to two hours, depending on the size and thickness of the loin. Close the lid on the barbecue and open only to turn the meat about every half hour. Insert a meat thermometer for the last half hour to determine doneness, 160 F (70 C).
BARBECUED PORK CHOPS
The marinade in this recipe can be made and poured over the pork chops or pork pieces and then frozen. When the meat is thawed, they are ready for the grill. This is handy to have in the freezer for a quick meal or for unexpected company. Just thaw the chops and put on the grill or cook in a slow cooker. If using marinated pork pieces, use them to make a stir fry.
2 lb. pork chops or pork strips or cubes 1 kg
2 tsp. soy sauce 10 mL
1 tsp. prepared mustard 5 mL
1 tsp. Worcestershire sauce 5 mL
1/4 c. brown sugar 60 mL
1/4 tsp. black pepper, fresh ground1 mL f1/3 c. cider vinegar 75 mL
2 tbsp. ketchup 30 mL
1/3 c. apple juice 75 mL
1 tbsp. cornstarch 5 mL
1 large zipper lock plastic bag
Place the pork into the bag. Combine soy sauce, mustard, Worcestershire sauce, brown sugar, pepper, vinegar and ketchup and mix well. Dissolve cornstarch in the apple juice and add to other ingredients and mix.
Add the sauce to the pork and gently squeeze the bag to cover the meat with the sauce. Remove the excess air from the bags and seal. Marinate in the refrigerator for four hours or overnight or label and freeze.
To barbecue, remove the pork chops from the sauce and grill on medium high heat. Put the sauce in a small saucepan on the stove and cook to thicken.
To thicken more, add more cornstarch mixed with a small amount of water. Serve sauce over the cooked pork chops or on a rice side dish.
To cook in the slow cooker, place the frozen meat and sauce in the slow cooker and cook four to five hours on high or six to eight hours on low.
To stir fry, thaw the meat, then place in a fry pan, cook and stir fry until the centre of the meat is white.
Remove the meat and sauce from the pan and add some fresh cut vegetables and stir fry. Once the vegetables are cooked, return meat and sauce to the pan and stir to heat. Serve with rice.
Adapted from The Big Cook by Deanna Siemens, Lorelei Thomas and Joanne Smith
GREEN BEANS AND PINE NUTS
Fresh or frozen whole green beans can be used in this recipe. When using fresh beans, they need to be blanched to quick cook them to preserve their fresh green colour and nutrients.
1 lb. whole green 7 beans, fresh or frozen50 mL be tsp. salt 10 mL
2 tbsp. canola oil 30 mL
1/2 c. shallots or 12 red onion, finely chopped5 mL red/4 c. pine nuts 60 mL
1 c. diced tomatoes 250 mL sa
t
black pepper
1/2 c. feta cheese 12 (optional)5 mL (od 16 cups (4 L) of water to a pasta pot, blancher* or stockpot and add the salt. Put on the lid and heat to a boil.
While the water is heating, prepare the beans. With a sharp knife, remove the stem end of the beans. Try to use beans that are all the same size. Wash the beans.
Use a large bowl or clean and disinfect your sink. Fill with cold water and add ice.
Put the beans into the top part of the pasta pot or blancher.
To blanch the beans, plunge the beans into the rapidly boiling water, cook for three minutes, then lift the beans out of the boiling water and plunge them into the ice water. Cool for three minutes, then remove and drain the beans.
Heat the oil in a large skillet over medium heat. Add the shallots and pine nuts. Cook until the pine nuts begin to brown lightly, three to four minutes.
Add the blanched green beans, tomatoes, salt and pepper. Cook only enough to warm through and soften the tomatoes slightly.
Add the feta cheese before serving. Serve hot or at room temperature. If using frozen beans, add them to the shallots and pine nuts and allow to heat and thaw, then add the tomatoes and seasoning.
Adapted from www.netplaces.com/vegetarian-food.
* A pasta pot or blancher are both large pots that have a second pot that fits inside that is full of holes. This make it easy to immerse the food into rapidly boiling water and when the food is done, it can be easily lifted out of the water and drained.
What’s a shallot?
•a shallot is a member of the onion family that is garlic shaped and can be peeled and separated into cloves like garlic
•it has a mild onion flavour and can be used in place of onions
•fresh green shallots are available in the spring and dry shallots, with a copper, reddish or grey papery skin, are available year round
•the smaller the shallot, the milder the taste
•look for dry bulbs, free from sprouts and wrinkling that are well covered with a papery skin
•Dry shallots can be stored in a cool, well-ventilated location for a month or more
•fresh shallots can be refrigerated up to one week. They are also available as freeze-dried or dehydrated
Source: www.food.com/library/shallot
Father’s Day Barbecue Recipe Contest
Are the men in your family the barbecue chefs? Here’s a chance for them to share their favourite recipes with our readers. Barbecue accessories will be awarded for the top three recipes. Look for these favourites in TEAM columns throughout the summer.
Submit your entries by May 31to TEAM Barbecue Recipe Contest, Box 2500, Saskatoon, SK, S7K 2C4 or e-mail team@producer.com .
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
