Barbecue Pork

Photo by David Prince

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Rating

★ ★ ★ ★ ★

Serves 4
Hands-On Time 10 min
Total Time 1 hr
Nutritional Information
Nutritional Information

Per Serving
- Calories 344 calories
- Calories 44 calories from fat
- Fat 17 g
- Sat Fat 4 g
- Cholesterol 111 mg
- Sodium 453 mg
- Protein 40 mg
- Carbohydrate 6 g
- Fiber 0 g
- Iron 2 mg
- Calcium 18 mg
April 2004

Preheat oven to 450º F.In a large bowl, whisk together the vinegar, oil, ketchup, orange juice, thyme, salt, and a few grinds of pepper.Add the meat or fish and coat well. Set the bowl aside, allowing the meat or fish to marinate for 15 minutes.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.Slice the meat and divide among 4 plates. Season with salt and pepper to taste.

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

Preheat oven to 450º F.
In a large bowl, whisk together the vinegar, oil, ketchup, orange juice, thyme, salt, and a few grinds of pepper.
Add the meat or fish and coat well. Set the bowl aside, allowing the meat or fish to marinate for 15 minutes.
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.
Slice the meat and divide among 4 plates. Season with salt and pepper to taste.