Grilled Pork With Pear Salsa Recipes

GRILLED PORK WITH PEAR SALSA

Grilled Pork With Pear Salsa image

Make and share this Grilled Pork With Pear Salsa recipe from Food.com.

Provided by chia2160

Categories Pork

Time P1DT15m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup lime juice
2 tablespoons olive oil
2 garlic cloves, chopped
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
pepper
2 pork tenderloin, sliced 1-inch thick
4 pears, peeled and chopped
1/3 cup red onion, chopped
2 tablespoons mint leaves, chopped
2 tablespoons lime juice
1 tablespoon grated lime zest
1 jalapeno, chopped
1 teaspoon sugar
salt, pepper

Steps:

In a large plastic bag combine lime juice, oil, cumin, oregano, pepper.
Add pork and refrigerate overnight.
Drain and discard marinade.
Grill pork slices over indirect heat 6-7 minutes per side.
Mix salsa ingredients together; serve alongside pork slices.

Nutrition Facts : Calories 119, Fat 4.8, SaturatedFat 0.7, Sodium 3, Carbohydrate 20.8, Fiber 3.8, Sugar 12.3, Protein 0.8

GRILLED PORK CHOPS WITH BALSAMIC CARAMELIZED PEARS

Grilled Pork Chops with Balsamic Caramelized Pears image

The recipe transforms thin supermarket pork chops into an unforgettable-juicy-tender-flavor-packed-lip-smacking pork experience. A combination of brining, marinating, and saucing. All can be prepared ahead except for the last 5 minutes of grilling.

Provided by OSORKIN

Categories Main Dish Recipes Pork Pork Chop Recipes

Time 2h6m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ quarts water
5 tablespoons kosher salt
2 tablespoons white sugar
6 pork loin chops, 1/2 inch thick
½ cup olive oil
4 cloves garlic, minced
1 tablespoon fresh rosemary, minced
½ cup balsamic vinegar
1 tablespoon butter
1 tablespoon olive oil
2 Vidalia onions, each cut into 8 wedges
2 pears, cored and each cut into 8 wedges
1 teaspoon salt

Steps:

In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.
In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.
Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
Preheat the grill for medium-high heat.
Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Nutrition Facts : Calories 419.5 calories, Carbohydrate 22.2 g, Cholesterol 50.2 mg, Fat 30.8 g, Fiber 2.9 g, Protein 14.9 g, SaturatedFat 7.2 g, Sodium 5252.1 mg, Sugar 15.5 g

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