It used to be that pork wasn't high enough on the nutrition scale to prepare very often, but now it is right up there with beef. Some people regard it as better for you than beef.
I think pork is almost as good to me as steak. When most people eat my husband's grilled pork loin, they are very happy. Some even prefer it to steak.
Usually we buy a whole pork loin, cut it into slices at least a half inch wide and freeze the rest in serving size portions.
For the pork, I chopped up 2 large cloves of garlic and sprinkled it over the top of the chops. As you can see I didn't worry about finely chopping it. I then mixed up the grilling sauce. The recipe follows.
1/2 cup olive oil (or if you prefer, use a lighter oil like canola or almond oil)
juice of 1 lemon
2 tablespoons soy sauce
1/4 teaspoon garlic powder
2 large cloves of garlic
Salt and pepper to taste
Add any other spice you like (my family doesn't like too many spices in grilled food so this recipe is not spicy)
Put all ingredients into a blender and blend until smooth. Salt and pepper the meat, sprinkle on the garlic and brush on the sauce. Place the meat on a hot grill. Store the leftover sauce in the refrigerator and use to brush on other vegetables.
It is ready for a medium-high grill.
Again, my husband was kind enough to grill this for our dinner, pausing for me to take photos while he was at work.
After around 8 to 10 minutes, turn over and re brush with the sauce from the pan. Watch it carefully so it doesn't flare up. Flare ups can char the meat very quickly making it inedible.
He tries not to turn the meat too often, just depends on how well it is doing. He then inserts a meat thermometer into the meat to check to see if it is done.
It should read 160 degrees for pork.
It is good, very tender and delicious.
I might suggest any combination of the foods we have been grilling all week for a special meal. My husband and I agreed, we would serve this to guests.
Also previously on my blog:
Grilled salmon salad
I hope you have a great time grilling this summer.