Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 0
Julianna Grimes
Recipe by Cooking Light August 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
26 mins
total:
9 hrs
Yield:
4 servings (serving size: 1 chop and 4 fruit pieces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 6 ingredients, 2 tablespoons salt, and 2 tablespoons syrup in a pan. Bring to a boil; dissolve salt. Cool. Seal pork and brine in a zip-top plastic bag. Chill 8 hours; drain.

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  • Preheat grill to medium-high heat.

  • Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill pork on a rack coated with cooking spray 3 minutes on each side or until done. Combine 1 1/2 teaspoons syrup and butter; brush onto fruit. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground pepper. Grill fruit, cut sides down, on rack coated with cooking spray for 3 minutes. Cut each peach and plum half in half again; serve with pork. Top with onions, if desired.

Nutrition Facts

243 calories; fat 11.7g; saturated fat 5.4g; mono fat 3.6g; poly fat 0.9g; protein 22.2g; carbohydrates 12.7g; fiber 1.5g; cholesterol 82mg; iron 1mg; sodium 620mg; calcium 33mg.
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