| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Barbecue, Meats | 4 | Servings | |
INGREDIENTS
| 4 | Pork loin or rib chops, 1 | |
| inch thick about 2 lbs. | ||
| 1/4 | Honeydew melon, peeled and | |
| cut into 4 wedges | ||
| 1/4 | Cantaloupe, peeled and cut | |
| into 4 wedges | ||
| Salt and white pepper to | ||
| taste | ||
| 1 | 12 oz. frozen lemonade | |
| concentrate thawed | ||
| 1/2 | c | Thin strips fresh basil |
| leaves or 2 1/2 tbsp. | ||
| dried | ||
| basil leaves | ||
| 1/4 | c | Olive or vegetable oil |
INSTRUCTIONS
Prepare Basil Lemon Marinade; reserve 3/4 cup for brushing on pork and melon during grilling. Pour remaining marinade over pork in shallow nonmetal dish or resealable plastic bag; turn pork to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 2 hours. Heat coals or gas grill. Drain pork; discard marinade. Cover and grill pork 4 to 5 inches from medium heat 12 to 16 minutes, turning once and brushing with reserved marinade, until slightly pink when cut near bone. Add melon and cantaloupe wedges for last 3 to 4 minutes of grilling, turning and brushing 2 to 3 times with reserved marinade, until hot. Sprinkle pork with salt and white pepper. Serve pork with melon. Yield: 4 servings (BASIL LEMON MARINADE): Mix all ingredients. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: On the Grill! Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9, 1999
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Nutrition (calculated from recipe ingredients)
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Calories: 553
Calories From Fat: 117
Total Fat: 13.1g
Cholesterol: 56.8mg
Sodium: 88.7mg
Potassium: 1439.5mg
Carbohydrates: 89.7g
Fiber: 8.3g
Sugar: 77.4g
Protein: 26.2g