An interesting grilled pork dish.
Blend all ingredients except the pork in a blender until smooth.
Pour into a large freezer bag, add the pork, mix well and place in the fridge for 2 hours to marinate.
Remove the pork and reserve the marinade.
Rub the pork with a little olive oil, then salt and pepper.
Grill pork until the juices run clear and it's just still slightly pink. About 15-20 mins.
While the pork is grilling, add the marinade to a sauce pan and bring to a boil. Cook until reduced about 50-60%. May add 1 tbsp cornstarch dissolved in 2 tbsp cold water to thicken if necessary.
Remove the pork from the grill, tent under foil and let rest for 5 mins or so.
To serve, slice the pork across the grain and plate on top of a large dollop of the blueberry orange sauce.
The sauce is rather tart, which I like. If you prefer sweeter, add a tablespoon of liquid honey or maple syrup to the marinade.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (129g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 84 | ||
Calories from Fat: 2 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.6mg | 0 % | |
Potassium 171.3mg | 5 % | |
Total Carbohydrate 14.1g | 4 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 11.8g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 84
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