Barbecue Pork

Barbecue Pork
David Prince

Serves 4
preparation
10
minutes
cooking
60
minutes

Ingredients

3
tablespoons
balsamic vinegar
3
tablespoons
olive oil
2
tablespoons
ketchup
juice from 1 orange
1
tablespoon
fresh thyme leaves
1/2
teaspoon
kosher salt
freshly ground black pepper
2
pork tenderloins, halved (1 1/2 to 2 pounds total), 4 skinless, boneless chicken-breast halves, or 1 1/2 pounds skinless salmon fillet (4 pieces)

Directions

  1. Preheat oven to 450º F.
  2. In a large bowl, whisk together the vinegar, oil, ketchup, orange juice, thyme, salt, and a few grinds of pepper.
  3. Add the meat or fish and coat well. Set the bowl aside, allowing the meat or fish to marinate for 15 minutes.
  4. Arrange the meat or fish in a baking dish in a single layer; reserve the marinade. Bake 30 minutes for the pork, 30 minutes for the chicken, or 20 minutes for the salmon. Halfway through, turn over the meat or fish and spoon the marinade over it, then return to the oven.
  5. Slice the meat and divide among 4 plates. Season with salt and pepper to taste.

 

 

Jane Kirby and Leslie Pendleton
March 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 44 %
  • Calcium 18 mg
  • Carbohydrate 6 g
  • Cholesterol 111 mg
  • Fat 17 g
  • Fiber 0 g
  • Iron 2 mg
  • Protein 40 mg
  • Sat Fat 4 g
  • Sodium 453 mg
What does this mean? See Nutrition 101.