| 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 |
cn |
(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
BASIL LEMON MARINADE
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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