We cook the marinade down so none of the flavors go to waste.

Tim Cebula
Recipe by Cooking Light June 2017

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Recipe Summary

active:
17 mins
total:
2 hrs 17 mins
Yield:
Serves 4 (serving size: about 3 oz. pork and 1/4 cup onion mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 2 tablespoons vinegar and next 5 ingredients (through red onion) in a large ziplock plastic bag. Add 1 serrano chile half to bag; reserve other half for another use. Seal bag; shake well to dissolve sugar. Add pork to bag; refrigerate 2 to 8 hours, turning occasionally.

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  • Heat grill to medium-high (about 450°F). Remove pork and red onion from bag; pat pork dry. Strain marinade into a small saucepan over medium heat; discard solids. Add red onion and remaining vinegar to pan; cook 5 minutes or until liquid is syrupy and reduced by half.

  • Place pork on grill grate coated with cooking spray; grill 3 minutes. Turn pork; baste top of pork with reduced marinade. Grill 3 minutes or until desired degree of doneness. Place on serving platter; let stand 10 minutes. Slice pork off bone; cut meat into thin slices. Drizzle pork with remaining reduced marinade. Sprinkle with green onions.

Nutrition Facts

263 calories; fat 13.2g; saturated fat 2.4g; mono fat 6.7g; poly fat 2.7g; protein 25g; carbohydrates 11g; fiber 1g; cholesterol 71mg; iron 1mg; sodium 573mg; calcium 37mg; sugars 9g; added sugar 5g.
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