Tuesday, June 29, 2010

Greek-Style Pork Chops

So I prepped this waiting for D to come home. EASY! D made it when he got home. FAST!
They were really good. We each had some Flat-Out Bread to go with it.

Very good on a hot day.

Greek-Style Pork Chops

Cut two pita rounds in half, and cut each half into quarters and toast. Serve the pita wedges with the pork chops.

Yield: 4 servings

Cost per Serving: $2.46

2 tablespoons red wine vinegar, divided
1 teaspoon dried oregano
2 teaspoons olive oil, divided
2 garlic cloves, minced
4 (4-ounce) boneless center-cut loin pork chops
3/4 cup plain fat-free Greek-style yogurt
1 tablespoon chopped fresh dill
1/2 teaspoon salt, divided
1 1/2 cups diced plum tomatoes (about 2 medium)
1 cup diced seeded cucumber
1/2 cup diced red onion
Cooking spray

1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and 1/8 teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with 1/8 teaspoon salt; toss to combine.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining 1/4 teaspoon salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place 3/4 cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.

CALORIES 233 ; FAT 9.3g (sat 2.8g,mono 4.8g,poly 0.8g); CHOLESTEROL 70mg; CALCIUM 74mg; CARBOHYDRATE 5.7g; SODIUM 361mg; PROTEIN 30.1g; FIBER 1g; IRON 1.2mg

Cooking Light, JULY 2010

Monday, June 21, 2010

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

These were really good. D made them in grill pan. He also didn't stuff the burgers but just laid on top. Very tasty. Would have again.

We had with tater tots.

Pancetta and Swiss Cheese-Stuffed Burgers with Pesto Mayonnaise

"This is my answer to the bacon cheeseburgers we were eating way too often at our house. Stuffing the burger allows you to use a smaller amount of high-fat ingredients, but in a way that still makes a big impact. And as far as my husband is concerned, stuffing anything with bacon is never a bad idea." —Jill Simmons, Suisun City, Calif.

Yield: 4 servings (serving size: 1 burger)

Cooking spray
1 ounce pancetta, chopped into 1/4-inch pieces (about 2 slices)
1/3 cup diced onion
2 garlic cloves, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried Italian seasoning
1 pound ground round
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese (such as Sargento)
3 tablespoons light mayonnaise
1 tablespoon commercial pesto
4 (2-ounce) whole-wheat hamburger buns

1. Prepare grill or broiler.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add the pancetta to pan; cook 4 minutes or until crisp. Remove pancetta from pan, reserving drippings in pan; set pancetta aside. Add onion and garlic to pan; cook 5 minutes or until softened, stirring frequently. Combine onion mixture, pepper, salt, seasoning, and beef in a bowl. Shape beef mixture into 8 (1/4-inch-thick) patties. Top each of 4 patties with pancetta and 2 tablespoons Swiss cheese, leaving a 1/4-inch border around edge. Top with remaining 4 patties; pinch edges to seal.

3. Place patties on grill rack or broiler pan coated with cooking spray; cook 5 minutes. Turn and cook 5 minutes or until a meat thermometer inserted in center measures 160°. Combine mayonnaise and pesto. Spread about 1 tablespoon of the mayonnaise mixture on bottom half of each bun. Top each serving with 1 patty and top half of the hamburger bun.

CALORIES 444 ; FAT 18.3g (sat 6.2g,mono 7.3g,poly 3.1g); CHOLESTEROL 82mg; CALCIUM 229mg; CARBOHYDRATE 30g; SODIUM 687mg; PROTEIN 39.9g; FIBER 3.4g; IRON 4.4mg

Cooking Light, JULY 2009

Friday, June 18, 2010

Beef Bulgogi

This was really good. Very tender. We had with iceberg lettuce, rice and broccoli with red pepper flakes.

Will have again.

Beef Bulgogi

Servings: 4

"Marinate beef steaks in this a sweet sauce of soy, sugar, garlic, and sesame and grill. Roll up in red leaf lettuce with rice and hot pepper paste for a real Korean-style treat."

1 pound flank steak, thinly sliced
5 tablespoons soy sauce
2 1/2 tablespoons white sugar
1/4 cup chopped green onion
2 tablespoons minced garlic
2 tablespoons sesame seeds
2 tablespoons sesame oil
1/2 teaspoon ground black pepper

1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
2. Preheat an outdoor grill for high heat, and lightly oil the grate.
3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.

Servings Per Recipe: 4

Amount Per Serving

Calories: 232

* Total Fat: 13.2g
* Cholesterol: 27mg
* Sodium: 1157mg
* Total Carbs: 12.4g
* Dietary Fiber: 1g
* Protein: 16.2g

From allrecipes.com

Green Chili Chicken Burgers

D made these quickly. He used a grill pan, not the grill.

The burgers were huge and very good. Will have again. We had with Tater Tots.

Green Chili Chicken Burgers
"Guacamole and salsa give a Southwestern flair to flavorful grilled chicken burgers."

* 1 avocado, peeled and pitted
* 1/2 cup fresh cilantro leaves
Photo by ALB
* 2 tablespoons reduced-fat sour cream
* 1/2 teaspoon chili powder
* salt and pepper to taste (added a tomato)

* 1 pound ground chicken breast
* 1 (4 ounce) can chopped green chile peppers, drained
* 1 fresh jalapeno pepper, seeded if desired and finely diced
* 3 green onions, finely chopped
* 1 tablespoon dried oregano
* 1 teaspoon salt
* 1 teaspoon garlic powder
* ground black pepper to taste (added bread crumbs for a binder)

* 4 slices Cheddar cheese
* 4 hamburger buns, split
* 1 cup shredded lettuce
* 1/3 cup salsa

1. To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth..
2. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties.
3. Preheat an outdoor grill for medium heat.
4. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting.
5. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.

Servings Per Recipe: 4

Amount Per Serving

Calories: 497

* Total Fat: 23.8g
* Cholesterol: 102mg
* Sodium: 1629mg
* Total Carbs: 33g
* Dietary Fiber: 6.7g
* Protein: 38.7g

From allrecipes.com

Wednesday, June 16, 2010

Chicken-Pasta-Mushroom Dish

D made this. It was kind of bland, although I think easy to make. He subbed breasts for thighs since they were cheaper this week at Kroger.

This Chicken Stroganoff dish is better.

We had with salad.

Chicken-Pasta-Mushroom Dish

Yield: 4 servings (serving size: 2 chicken thighs and 1 cup pasta mixture)

1 tablespoon olive oil
8 skinless, boneless chicken thighs (about 2 pounds)

2 cups sliced mushrooms
1 cup chopped onion
2 garlic cloves, minced
3/4 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
2 bay leaves
2/3 cup 1% low-fat milk
2 tablespoons all-purpose flour
4 cups hot cooked ziti or penne (about 1/2 pound uncooked tube-shaped pasta)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 5 minutes on each side. Remove from pan.

Add mushrooms, onion, and garlic to pan; sauté 5 minutes. Return chicken to pan. Add wine, broth, thyme, salt, and bay leaves; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Discard bay leaves.

Combine milk and flour, stirring with a whisk. Stir milk mixture into pan; bring to a boil. Reduce heat; simmer 3 minutes or until thick, stirring often. Stir in pasta.

CALORIES 474 (26% from fat); FAT 13.6g (sat 3.2g,mono 5.4g,poly 2.8g); IRON 4mg; CHOLESTEROL 191mg; CALCIUM 99mg; CARBOHYDRATE 27.3g; SODIUM 536mg; PROTEIN 51.3g; FIBER 2g

Cooking Light, OCTOBER 2002

Saturday, June 12, 2010

Chipotle Chicken Cheesesteaks

These were good. Very easy to prep. D and I both thought the portions were small, but maybe that's why I have a weight problem.

They were spicy in a good way. I increased the onions and peppers to help with the size. We had with fries.

Chipotle Chicken Cheesesteaks

This sandwich packs in gooey cheese, smoky spices, and chunks of chicken for a comforting family-friendly dinner.

Yield: 4 servings (serving size: 1 sandwich)

1 (7-ounce) can chipotle chiles in adobo sauce
2 teaspoons olive oil, divided
12 ounces chicken cutlets, thinly sliced
1 cup vertically sliced onion
1 cup red bell pepper strips
2 teaspoons bottled minced garlic
1/4 teaspoon dried thyme
1/4 teaspoon salt
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
4 (2-ounce) submarine or hoagie rolls

1. Remove 1 chile (I used 2...and seeded) and 1 tablespoon adobo sauce from can; mince chile. Set chile and sauce aside. Reserve remaining chiles and sauce for another use.

2. Heat 1 teaspoon oil in a large cast-iron skillet over medium-high heat. Add chicken; sauté 4 minutes or until done. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add onion, bell pepper, garlic, and thyme; sauté 4 minutes. Stir in chile and adobo sauce; cook 30 seconds. Add chicken and salt; cook 1 minute, stirring frequently. Remove from heat. Add cheese, stirring until cheese melts. Divide mixture evenly among rolls.

CALORIES 388 ; FAT 13g (sat 5.7g,mono 5.1g,poly 1.2g); CHOLESTEROL 71mg; CALCIUM 322mg; CARBOHYDRATE 35.2g; SODIUM 605mg; PROTEIN 32.8g; FIBER 3.3g; IRON 2.8mg

Cooking Light, MAY 2010

Monday, June 7, 2010

Margarita Pork Tenderloin

So D and I discussed the recipe before making it. He said no way was he making medallions on the grill. So I marinated the whole loin (substitution). So I tasted the marinade before putting it on the pork. It was good. I think next time I will cut the pork and cook it in a pan. We could sort of taste it, and it was good, but nothing special. We had with elote.

Margarita Pork Tenderloin

Prep: 15 min., Chill: 1 hr. (we chilled for 7 hours), Grill: 8 min

Preparation Time: 15 minutes minutes
Cooking Time: 8 minutes minutes
Other Time: 1 hour minutes
Yield: Makes 6 servings

3 garlic cloves, minced (I used 1 TBSP of jarred)
1 green onion, minced
1/2 jalapeño pepper, minced (I used 1 jalapeno)
3 tablespoons chopped fresh cilantro (I used 1/4C)
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins (I used 1 2-pound pork loin)

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices (I didn't do), and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally (I chilled 7+ hours).

Remove pork from marinade, discarding marinade.

Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done. (D just grilled it).

Southern Living, APRIL 2005

We made it 4 servings, so here is the Sparkpeople NI, with my substitutions:
Calories: 359.5
Fat: 16.5g
Cholesterol: 109.8 mg
Sodium: 1390.5 mg
Carbs: 4.6g
Fiber: .6g
Protein: 43.3g

Sunday, June 6, 2010

Lasagna-Style Baked Ziti

I made this. It was REALLY easy and very good. However, the portions were SO huge, I couldn't finish my portion. Definitely this makes 8 servings. D couldn't finish his either. I mixed ground beef and hot Italian sausage together. (Looking at the NI, I feel better that I only ate 1/2 a serving).

I wasn't sure how D was going to like it because he doesn't like lasagna, but I think it is the noodles. Because he liked it.

We had with zucchini.

Lasagna-Style Baked Ziti

Preparation Time: 20 minutes minutes
Other Time: 25 minutes minutes
Yield: Makes 4 servings (maybe if you haven't eaten in a week...more like 8 servings)

1 pound ziti
1 tablespoon olive oil
1 large yellow onion, diced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 pound lean ground beef (I used 10 oz of Hot Italian Sausage and 6 oz of 93/10 beef)
3 cloves garlic, minced (I used 1 TBSP)
1/2 cup chopped fresh oregano (optional) (I used 1TBSP dried Oregano)
1 26-ounce jar pasta sauce (I used Barilla Tomato and Basil Sauce)
1/2 cup (2 ounces) grated Parmesan

1 15-ounce container ricotta (I used Part-Skim)
1 10-ounce box frozen spinach, thawed and squeezed to remove liquid
1 cup grated mozzarella (I used part-skim)

Cook the ziti according to the package instructions.

Heat oven to 400° F.

In a large pot, over medium-low heat, heat the oil. Add the onion, salt, and pepper. Cover and cook until the onion is softened, 5 to 7 minutes. Add the beef, increase heat to medium-high, and cook until no trace of pink remains, 5 to 8 minutes. Drain any remaining liquid. Add the garlic and oregano (if using) and cook for 2 minutes. Add the pasta sauce and heat for 3 minutes. Remove from heat. Add the cooked pasta and toss to coat. Add the Parmesan, ricotta, and spinach and toss again. Spread the mixture into a 9-by-13-inch baking dish or individual ramekins and sprinkle with the mozzarella. Bake until the mozzarella melts, about 15 minutes.

Tip: If you prefer, substitute Italian sausage for the ground beef and chopped broccoli for the spinach.

To Freeze: Assemble (but do not bake) the casserole. Cover tightly with two layers of aluminum foil. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Cover and heat in a 350° F oven for 1 hour. Uncover and heat until the mozzarella melts, about 10 minutes more.

CALORIES 1165.23 (36% from fat); FAT 46.43g (sat 21.31g); CHOLESTEROL 176.15mg; CALCIUM 672.94mg; CARBOHYDRATE 117.18g; SODIUM 1628.12mg; PROTEIN 70.1mg; FIBER 7.12g; IRON 9.95mg

Real Simple, NOVEMBER 2005

From Sparkpeople, with my substitutions and 8 servings,
Calories: 515.2, Fat 19.5g; Cholesterol 59.2 mg; Sodium 938. mg; Protein 30.0g; Carbs 57.6g; Fiber 4.7 g

Thursday, June 3, 2010

Penne with Sausage, Eggplant, and Feta

So note to self: no matter what way you prepare it, you just don't like eggplant, so stop making it!

This dish was pretty good once I ate all the eggplant out (yes, I'm 5 and eat the worst food first to get it out of the way).

I made this, and it was really easy, once I realized I had too much water and it turned off the flame of the penne, thus not cooking it fully. The one substitution I made was I used hot Italian Sausage, instead of breakfast sausage. If I were to make it again, I might add crush red pepper.

I had with spinach salad. (D is working late).

Penne with Sausage, Eggplant, and Fet

Meaty breakfast sausage, earthy eggplant, and zesty feta complement each other in this hearty pasta dish.

4 servings (serving size: 2 cups)

4 1/2 cups cubed peeled eggplant (about 1 pound)
1/2 pound bulk pork breakfast sausage (used Hot Italian Sausage)
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5-ounce) can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces uncooked tube-shaped pasta)
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender. Add tomato paste and the next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.

Place pasta in a large bowl. Add tomato mixture, cheese, and parsley; toss well

CALORIES 535 (31% from fat); FAT 18.9g (sat 7.6g,mono 7.5g,poly 2.1g); IRON 4.5mg; CHOLESTEROL 57mg; CALCIUM 141mg; CARBOHYDRATE 67.5g; SODIUM 884mg; PROTEIN 25.5g; FIBER 4.6g

Cooking Light, APRIL 2005

Wednesday, June 2, 2010

Spanish Chicken and Rice

5 Stars from Real Simple. Blech from me. Not the worst thing I've ever made (it was edible) but not 5 Stars. This tastes like a Weight Watchers recipe. And looking at the ingredients, it is easy to see why. No spice.

Also there is not enough liquid for 1 Cup of rice, so it was under done.. Also if you follow the directions the chicken will have cooked for 11+ minutes before the 20 minute simmering. My notes are in the recipe.

Servings were big. That was a plus except for the undercooked rice and the bland sauce.

Spanish Chicken and Rice

Preparation Time: 40 minutes minutes
Yield: Makes 4 servings

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
Kosher salt and pepper (added paprika)

1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional-I left out)

Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper ( (and 1/2 teaspoon paprika) and cook until golden brown, 2 minutes per side. (Take out of the pan).

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir the peas into the rice and chicken (add it back in) and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.

CALORIES 442 (10% from fat); FAT 5g (sat 0g); CHOLESTEROL 66mg; CARBOHYDRATE 53g; SODIUM 574mg; PROTEIN 34g; FIBER 8g; SUGAR 11g

Real Simple, OCTOBER 2007

Tuesday, June 1, 2010

Chicken Cordon Bleu Pasta

Bland is an apt description. I made this and it was very easy. However, I sauteed up some chicken and didn't use the roast grocery store stuff. Had D made this, he would have known to add some garlic and add some more salt and pepper. D said maybe Gruyere would have been better.


We had with spinach salad.

Chicken Cordon Bleu Past

The flavors of the classic French recipe are recast in this simple pasta dish. We used roasted chicken purchased in the meat department to speed things up.

4 servings (serving size: 1 1/4 cups chicken mixture and 1 cup noodles)

8 ounces uncooked medium egg noodles
1/4 cup all-purpose flour
2 cups fat-free milk, divided
1 tablespoon Dijon mustard
1 1/2 cups (6 ounces) shredded Jarlsberg cheese (used Swiss)
2 cups chopped roasted skinless, boneless chicken breasts
1 cup frozen peas, thawed
1 cup (4 ounces) diced lean deli ham
1/4 teaspoon black pepper

Cook noodles according to package directions, omitting salt and fat.

While noodles cook, lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and 1/4 cup milk in a heavy saucepan, stirring with a whisk until smooth. Place the pan over medium heat; whisk in 1 3/4 cups milk and mustard. Cook 6 minutes or until mixture begins to thicken, stirring frequently. Reduce heat to low. Add the cheese, stirring until melted. Stir in the chicken, peas, ham, and black pepper, and serve over noodles.

CALORIES 587 (25% from fat); FAT 16.5g (sat 8.5g,mono 4g,poly 1.3g); IRON 3.9mg; CHOLESTEROL 146mg; CALCIUM 593mg; CARBOHYDRATE 59.7g; SODIUM 731mg; PROTEIN 48.6g; FIBER 3.6g

Cooking Light, NOVEMBER 2003

Grill-Roasted Pork Loin with Tomatillo Salsa

So how could this be bad? There is bacon in the salsa!
It wasn't bad. It was delicious. Once again, the Weber cookbook was spot on.
(Weber's Charcoal Grilling: The Art of Cooking with Live Fire).

D has another Weber Cookbook, and between the 2 books, we have had probably 20-30 recipes and disliked 1. So I highly recommend.

Anyway, the pork was juicy, and the salsa has a smoky flavor to it. We had with Green Chili Rice Casserole.

Grill-Roasted Pork Loin with Tomatillo Salsa

Photo by ALB

Serves: 6 to 8
Prep time: 30 minutes
Marinating time: 6 to 8 hours
Way to grill: direct medium heat (350° to 450°F)
Grilling time: 40 to 50 minutes

1 quart cold water
1/4 cup kosher salt
2 tablespoons granulated sugar
1 1/2 teaspoons ground chipotle chile powder
Zest of 1 lime

1 boneless pork loin, about 2-1/2 pounds, trimmed of excess fat

4 slices bacon
10 medium tomatillos, husked and rinsed
2 medium Anaheim chile peppers, roughly chopped
1 small yellow onion, roughly chopped
1 large garlic clove
1 cup loosely packed fresh basil leaves (used cilantro because basil is weird)
1 tablespoon extra-virgin olive oil
1 teaspoon fresh lime juice
1 teaspoon light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon granulated garlic

1. In a large bowl whisk the brine ingredients until the salt and sugar are dissolved. Place the pork in a large, resealable plastic bag and pour in the brine. Press the airout of the bag and seal tightly. Place the bag in a bowl and refrigerate for 6 to 8 hours.

2. In a large skillet over medium-low heat, cook the bacon until crispy, 10 to 12 minutes, turning occasionally. Remove the bacon from the pan and drain on paper towels, but leave the melted bacon fat in the skillet. Add the tomatillos, chile peppers, onion, and garlic. Cover the skillet and cook over medium heat until the tomatillos begin the collapse and the chiles are tender, 10 to 15 minutes, stirring occasionally to prevent browning. Transfer the mixture to a food processor or
blender. Add the remaining sauce ingredients. Process until smooth. Finely chop the drained bacon and mix into the sauce. Set aside at room temperature. (D put in the fridge).

3. Remove the pork from the brine and pat dry with paper towels. Lightly coat the pork with oil and season evenly with the salt, pepper, and granulated garlic. Let sit at room temperature for 20 to 30 minutes before grilling.

4. Prepare the grill for direct cooking over medium heat.

5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the surface is dark brown and the internal temperature reaches 150°F, 40 to 50 minutes, turning and rotating every 10 minutes for even cooking. If the pork begins to burn, finish cooking it over indirect heat, turning occasionally (total cooking time will be slightly longer). Remove the pork from the grill and let rest at room temperature for about 5 minutes. Meanwhile reheat the sauce over medium heat. (D didn't reheat). Cut the pork crosswise into slices about 1/2 inch thick and serve warm with the salsa.