Three Pepper Pork

Preparation time: 10 minutes; Cooking time: 10 minutes
Serves 4; 1/4 pound per serving
Ingredients
1 pound lean boneless pork loin roast or chops, all visible fat removed
Vegetable oil spray
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 medium poblano chile pepper, chopped
1 tablespoon sugar
1 tablespoon light soy sauce
1 teaspoon finely shredded gingerroot
1 teaspoon sesame oil
1 teaspoon unseasoned rice wine vinegar
Directions
Cut meat into strips and set aside.
Spray a large skillet with vegetable spray. Place over medium-high heat. Add pork strips to hot skillet and cook, stirring occasionally, for 5 minutes or until done. Remove from skillet. Add bell pepper strips and chile pepper to hot skillet. Cook about 3 minutes or until bell peppers are slightly tender but still crisp.
In a small bowl, stir together remaining ingredients. Add to skillet with peppers and meat. Cook and stir until heated through, about 2 minutes.


Nutrition Analysis (per serving)
Calories 230; Protein 22 g; Carbohydrate 7 g; Cholesterol 71 mg; Sodium 206 mg; Total Fat 12 g; Saturated Fat 4 g; Polyunsaturated Fat 2 g; Monounsaturated Fat 5 g
This recipe is reprinted with permission from the American Heart Association Quick & Easy Cookbook, Copyright © 2001 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available at booksellers everywhere.

Honey Garlic Pork Tenderloin

6 tablespoons lemon juice
6 tablespoons honey
2 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry or chicken broth
3 garlic cloves, pressed
3/4 pound pork tenderloin

Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove 1/2 cup mixture, and set aside. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.

Remove pork, discarding marinade.

Grill, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°, basting with reserved 1/2 cup mixture.

NOTE: To serve 4, double all ingredients, and proceed as directed.

Grecian Pork Tenderloin

INGREDIENTS:

1 1/2 cups fresh lime juice 3/4 cup olive oil 6 cloves garlic, sliced

2 teaspoons salt 6 tablespoons dried oregano 2 (1 pound) pork tenderloins

DIRECTIONS:

1.	Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
2.	Preheat grill for medium heat.
3.	Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness. I used the oven set at 350 for about an hour. It was about a 1 3/4 pound tenderloin and turned out very juicy and yummy!! Will try this with chicken next time!