And here's a delicious recipe for healthy grilling, a FAVORITE spring ritual!
Grilled Pork Loin with Artichokes, Garlic and Shallots
- 2 garlic bulbs, one with cloves cut up and crushed, the other left as the whole bulb
- 1 tablespoon chopped fresh rosemary
- 1 lemon cut in half
- 1 ½ - 2 pounds of baby artichokes
- 3 pound boneless pork loin
-10 small shallots, peeled
- 2/3 cup dry white wine
- 1 cup reduced sodium chicken broth
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Cut off about the top third of each artichoke, remove stems and all the tough outer leaves. Then rub the exposed surfaces with your lemon half. In a large bowl, mix together the rosemary, the crushed garlic, mustard, wine, broth, salt and pepper. Coat all of the artichokes, shallots and garlic, and brush your pork tenderloin with the mixture.
Place all ingredients in a shallow baking dish and refrigerate for at least an hour to let them marinate.
Fire up your grill to medium high. Use a grilling basket for your marinated veggies, and place the pork and the unpeeled garlic bulb directly on the grill rack. Grill for 7 - 8 minutes on each side, until the pork is nicely browned and the veggies are crisp and brown. The garlic bulb can be moved to the edge of the grill to avoid over cooking. Enjoy with a fresh spring herb and lettuce salad.