Honey Ginger Glaze Pork

Pork is pretty popular among grillers, and they got some good news recently about how to cook the “other white meat.” The U.S. Department of Agriculture now is recommending that pork be cooked to an internal temperature of 145 degrees.

The federal agency says it is lowering the recommended safe cooking temperature for whole cuts of pork from 160 degrees to 145 degrees and adding a 3-minute rest time, the same as for beef, veal and lamb. (That temperature should be measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to sit for three minutes before carving or eating.)

What this ultimately means is people who are cooking out will be able to get food on the table a little quicker.

Speaking of cooking pork on the grill, here is a recipe for a quick tenderloin that is seasoned with a flavorful glaze combines honey, ginger and garlic. Along with it is a recipe for a microwave brown rice salad.

Honey Ginger Glaze Pork
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons canola oil
1 teaspoon minced garlic
¾ teaspoon ground ginger
¾ pound pork tenderloin
Salt and freshly ground black pepper
Preheat grill. To make the glaze, combine the honey, mustard, oil, garlic and ginger. Remove fat from pork and butterfly it by cutting the tenderloin almost in half lengthwise; do not cut it all the way through. Open the pork flat and salt and pepper both sides. Place pork on grill; cook 5 minutes.
Turn meat over and spoon a little of the glaze on the cooked side. Grill 5 more minutes or until a meat thermometer reads 160 degrees. Remove pork from heat and spoon remaining glaze on top. Slice and serve.
Yield: Serves 2.
Approximate nutritional analysis per serving: 300 calories, 26 percent of calories from fat, 8.6 grams fat (1.5 grams saturated, 4.4 grams monounsaturated), 108 milligrams cholesterol, 36.2 grams protein, 18.8 grams carbohydrates, 0.4 grams fiber, 177 milligrams sodium.

Brown Rice Salad
1 package microwave brown rice (1½ cups cooked)
1 celery stalk, sliced (½ cup)
½ medium cucumber, peeled and cut into cubes (1 cup)
2 tablespoons reduced-fat vinaigrette dressing
Salt and freshly ground black pepper
¼ cup chopped fresh mint
Microwave rice according to package instructions. Measure 1½ cups of rice into a bowl and reserve remaining rice for another time. Add the celery, cucumber and dressing. Add salt and pepper to taste. Toss well. Sprinkle mint over top of rice.
Yield: Serves 2.
Approximate nutritional analysis per serving: 203 calories, 16 percent of calories from fat), 3.7 grams fat (0.5 grams saturated, 1.1 grams monounsaturated), 1 milligram cholesterol, 4.4 grams protein, 32.3 grams carbohydrates, 2.4 grams fiber, 42 milligrams sodium.

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