| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Irish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Limes, juice of about 1/3 |
|
|
to 1/2 cup |
| 1 |
T |
Oil, olive corn vegetable |
| 3 |
|
Cloves garlic, smashed or |
|
|
minced |
| 2 |
T |
Orange juice |
| 1/2 |
t |
Pepper |
| 1/4 |
t |
Salt |
|
|
Pork, it rules! boneless |
|
|
chops pork loin cut into |
|
|
3/4 inch thick slabs or |
|
|
anything similar. Not too |
|
|
much fat…lean is good. |
|
|
Limes, juice of up to 2 |
INSTRUCTIONS
1997
~---------------------MOP--------------------------- Since this list
permits recipes requiring grilling, I though I'd share something I
came up with last week that has made a big hit with the family.
Combine the ingrediants for the marinade. Trim the pork, place in a
dish sized so that the marinade completely covers the pork. marinate 4
- 6 hours. Over a fairly hot fire, grill the pork steaks until they
reach at least 150F internally (I am anal retentive so I check it with
an instand read thermometer). Should take about 6 to 7 minutes a side.
Mop once on each side with fresh lime juice. If you aren't into lime,
skip the mop. Serve with black beans and rice. Not bad for an
Irishman! Posted to bbq-digest V5 #459 by Tom Kelly <tomk@visi.net> on
Aug 11,
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