Recipe Time!

I made this great grilled pork tonight so here's the recipe for you to try. It was super easy and very tasty. I didn't have a mango so substituted a peach and it was just delicious.

The Grill of My Dreams

Marinade
3 tbsp. soy sauce
3 tbsp. balsamic vinegar
2 tbsp. toasted sesame oil
2 tbsp. minced fresh basil leaves
1 tbsp. liquid honey
1 tbsp. grated gingerroot
2 tsp. grated orange zest
1 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. freshly ground pepper

1 lb. pork tenderloin
1 medium zucchini
3 large bell peppers (orange, yellow and green)
1 medium mango, peeled and sliced into wedges
baby spinach leaves, optional

Whisk marinade ingredients together in a bowl. Reserve 2 - 3 tbsp. marinade for basting and as a dressing(there's not too much marinade so just reserve a little bit). Place pork in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat with marinade. Marinate in refrigerator for at least 4 hours.

Preheat grill to medium-high setting. Slice unpeeled zucchini lengthwise into four long strips. Seed peppers and cut each one in half. Place pork on a grill rack that has been coated with cooking spray or lightly brushed with oil. Grill meat until it's nicely browned on the outside and just slightly pink in the center, about 16 minutes. Be careful not to overcook pork. Add peppers and zuccchini for the last 8 minutes. Turn vegetables once to grill both sides and baste with some of the reserved marinade.

Remove pork and vegetables from grill and let pork rest for 5 minutes before slicing. Meanwhile slice peppers into thick slices and cut zucchini strips in half. Place vegetables in a large bowl, and add mango, thinly sliced pork and a bit of reserved marinade. Toss well. Serve on a bed of baby spinach leaves, if desired. Top with freshly ground black pepper.

From Eat, Shrink and Be Merry by Janet and Greta Podleski
Sorry I don't have any pictures - I was in a rush to get to the book club organizational meeting!!