fo o d
DAILY SPECIALS RECIPES
3
Tbsp. olive oil
3
large cloves garlic, minced
i
2 /2
- to 3-lb. boneless pork loin roast
1
recipe Grilled Sweet Corn
i
recipe Grilled Pineapple
1. Snip 2
tablespoons each
of the parsley
and cilantro. In small bowl combine
snipped herbs with
V2 teaspoon
of the lime
peel, I
tablespoon
of the oil and I
clove
of
the garlic; set aside.
2
.
Trim fat from meat. Butterfly pork loin
(See “How to butterfly a pork loin,”
below.)
Brush with 2
tablespoons
olive oil. Spread
rem aining
minced garlic on surface. Sprinkle
with
]/4
teaspoon
black pepper
and
rem aining
parsley, cilantro, and lime peel.
Roll roast to original shape. Tie at 2-inch
intervals with
10 0
% cotton kitchen string.
Spread snipped herb mixture over outside
of roast. Sprinkle with
black pepper.
3
.
For charcoal grill, arrange medium-hot
coals around a drip pan. Test for medium
heat above pan. Place roast on grill rack over
pan. Cover and grill 1 to 1
V2
hours or until an
instant-read thermometer inserted in the
center of the roast registers 150°F. Add
more coals as needed to maintain medium
heat above drip pan. (For a gas grill, preheat
grill. Reduce heat to medium. Adjust for
indirect cooking. Grill as above.)
4
.
Remove roast from grill. Cover with foil;
let stand 10 minutes. (After standing, meat
should be 160°F.) Remove string. Slice and
serve with Grilled Sweet Corn and
Grilled Pineapple.
MAKES 4 T O 6 SERVINGS PLUS LEFTOVERS.
GRILLED SW EET CORN
Brush 4 to
6
husked
ears of
corn
with
2
tablespoons melted
butter.
Sprinkle
salt
and
pepper.
Grill,
turning occasionally, directly over coals,
during last
2 0
minutes of grilling time.
GRILLED PINEAPPLE
Grill 4 to
6
slices
pineapple
directly over coals, turning occasionally,
during the last 5 to 10 minutes of grilling time.
EACH SERVING (W IT H CORN A N D PINEAPPLE)
385
cal,
15
gfat (6 gsat. fat),
113
mgchol,
283
mg
sodium,
3 0
gcarbo,
4
gfiber,
35
gpro. Daily
Values:
34
% vit.A,
113
% vit. C, 6 % calcium,
14
% iron.
USE HERBS FOR
HEALTHFUL FLAVOR
Replace the salt in yo u r diet with
flavorful h erb s,sp ices,an d
seasonings. W hile the body
needs a little salt, excessive
am ounts have been linked to
high blood pressure and
cardiovascular disease. To
co n tro lyo u r sodium intake, look
for reduced-sodium or
so d ium -free canned and
processed foods. Skip table salt
and have fresh black pepper,
chopped herbs, flavored
vinegars,and le m o n so r lim es on
hand to season food.
VEGETABLE BOWLS WITH
YOGURT-LIME DRESSING
Butterhead (Bibb) lettuce is a good substitute
when savoy cabbage isn't available.
P R E P :20M IN . C O O K :1 0 M IN .
i
re c ip e Y o g u rt-L im e D re s sin g ,p a g e 792
i
T b s p . s o y s a u ce
1
T b s p . lim e ju ic e
l
tsp . c h ili p o w d e r
i
tsp . fre s h o re g a n o , s n ip p e d , o r
V 2
tsp .
dried oregano, crushed
1
tsp. olive oil
1
lb. sweet potatoes (2 to 3 medium),
peeled and cut in i-inch cubes
1
15-02. can black beans, rinsed and
drained
1
cup cherry or grape tomatoes, halved
i
medium avocado, halved, seeded,
peeled, and chopped
8
large savoy cabbage leaves
V4
cupthinly sliced green onions
Lime wedges (optional)
T o a ste d b a g u e tte s lic e s (o p tio n a l)
1
.
Prepare Yogurt-Lime Dressing; set aside.
2
.
In small bowl stir together soy sauce, lime
juice, chili powder, oregano, and olive oil; set
aside. Place sweet potatoes in medium
microwave-safe bowl. Place beans in small
microwave-safe bowl. Evenly spoon half the
soy sauce mixture on potatoes, and half on
beans; toss to coat. Cover bowls with vented
plastic wrap. Microcook sweet potatoes on
100% power (high) 9 minutes or until tender,
stirring occasionally; set aside. Microcook
beans on
10 0
% power (high)
1
to
2
minutes
or until heated through, stirring once.
3
.
Divide potatoes, beans, tomatoes, and
avocado among cabbage leaves. Sprinkle
with green onions. Pass Yogurt-Lime
Dressing and lime wedges. Serve with
toasted baguette slices,
m a k e s
4
s e r v in g s .
c o n t in u e d o n p a g e 1 9 2
how to butterfly a pork loin
Place loin on cutting board with one end toward you.
Using a long sharp knife, make a lengthwise cut
starting
1
inch in from the right side of loin. Cut down
to about i inch from the bottom of loin. Turn the knife
and cut to your left, as if forming a right angle,
stopping when you get to about
1
inch from the
opposite side of the loin. Open roast nearly flat.
1 9 0 AUGUST 20 09 BETTER HOMES AND GARDENS
