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Grilled Peaches and Pork

Grilled Peaches and Pork

Ingredients:

•  4 (4-ounce) boneless center-cut pork loin chops

•  1/4 cup balsamic vinegar, divided

•  2 tablespoons fresh lime juice

•  3 teaspoons chopped fresh thyme

•  1/2 teaspoon salt

•  1/2 teaspoon freshly ground black pepper

•  4 large peaches, peeled, halved, and pitted (about 12 ounces)

•  Cooking spray

•  6 cups trimmed arugula

•  1 teaspoon turbinado or granulated sugar

 

Preparation:

1.  Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

2.  Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

3.  Preheat grill to medium heat.

4.  Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

5.  Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

6.  Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

7.  Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

 

Source: MyRecipes

 

 

Grilled Peaches Jezebel

Grilled Peaches Jezebel

Horseradish and Dijon mustard add a bit of “heat” to these honey-coated peach halves.

Yield: Makes 6 servings

 

Ingredients:

•  1/4 cup honey

•  2 teaspoons Dijon mustard

•  1 teaspoon horseradish

•  6 firm, ripe peaches, halved

•  Vegetable cooking spray

 

Preparation:

1.  Whisk together first 3 ingredients. Brush half of honey mixture evenly over cut sides of peaches.

2.  Coat a cold cooking grate with cooking spray, and place on grill over medium heat (300° to 350°). Arrange peach halves, cut sides up, on grate; grill, covered with grill lid, 3 minutes on each side or until tender and golden. Remove from grill, and brush cut sides of peaches evenly with remaining honey mixture.

 

Southern Living

AUGUST 2007

 

Source: MyRecipes

 

 

Grilled Peaches over Arugula with Goat Cheese and Prosciutto

 

This summery peach salad features sweet ‘n’ smoky grilled peach wedges, fresh arugula, crumbled goat cheese, and sliced prosciutto. The saltiness of the goat cheese and prosciutto is an irresistible complement to the sweet peaches and spicy arugula.

Yield: 6 servings (serving size: about 1 1/3 cups arugula mixture, 3 peach wedges, about 1/3 ounce prosciutto, 1 1/2 teaspoons balsamic syrup, and 1 teaspoon cheese)

 

Ingredients:

•  1/4 cup balsamic vinegar

•  2 tablespoons honey

•  3 peaches, pitted and each cut into 6 wedges

•  Cooking spray

•  1 tablespoon extravirgin olive oil

•  1/8 teaspoon freshly ground black pepper

•  Dash of kosher salt

•  10 cup trimmed arugula (about 10 ounces)

•  2 ounces thinly sliced prosciutto, cut into 1/4-inch strips

•  2 tablespoons crumbled goat cheese

 

Preparation:

1.  Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.

2.  Prepare grill to high heat.

3. Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.

4.  Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

 

Laura Zapalowski, Cooking Light

JUNE 2008

 

Source: MyRecipes

 

 

 

 

After you marinate the pork in a tangy sweet marinade of balsamic vinegar and lime juice for about an hour, it take less than 15 minutes to both the pork and the peaches for this summery grilled meal.

 

Ingredients:

•  4 (4-ounce) boneless center-cut pork loin chops

•  1/4 cup balsamic vinegar, divided

•  2 tablespoons fresh lime juice

•  3 teaspoons chopped fresh thyme

•  1/2 teaspoon salt

•  1/2 teaspoon freshly ground black pepper

•  4 large peaches, peeled, halved, and pitted (about 12 ounces)

•  Cooking spray

•  6 cups trimmed arugula

•  1 teaspoon turbinado or granulated sugar

 

Preparation:

1.  Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin.

2.  Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally.

3.  Preheat grill to medium heat.

4.  Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar.

5.  Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside.

6.  Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips.

7.  Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

 

Judy Lockhart, Cooking Light

JUNE 2005

 

Source: Cooking Light

 

INGREDIENTS:

  • 1 cup fruity red wine, such as Merlot or Shiraz
  • 1 cup orange juice
  • 2 tablespoons Triple Sec, or other orange-flavored liqueur
  • 2 tablespoons brandy
  • 1-2 tablespoons sugar
  • 2 teaspoons lemon juice
  • 6 ripe but firm medium peaches, peeled and halved
  • 6 slices angel food cake, (1 inch thick)

 

PREPARATION:

1.  Combine wine and orange juice in a small heavy saucepan. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.

2.  Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar. Simmer until the sugar dissolves and flavors combine, about 5 minutes. Remove from the heat and stir in lemon juice. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.

3.  Preheat grill to medium. Oil the grill rack (see Tip, below).

4.  Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest. Transfer the peaches and cake slices to the grill. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.

5.  Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce. Serve hot or at room temperature.

 

TIPS & NOTES:

Make Ahead Tip: Prepare sauce (Steps 1-2), cover and refrigerate for up to 1 day. Bring to room temperature before using.

To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don’t use cooking spray on a hot grill.)

 

NUTRITION:

Per serving: 199 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 36 g carbohydrates; 3 g protein; 2 g fiber; 106 mg sodium; 322 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 1 fruit, 1 1/2 other carbohydrate

 

Source: Eating Well