Been busy here at Terri’s Kitchen trying to get myself organised for the market on Sunday. I must admit, it’s a bit rough getting back into the routine after taking a break for nearly 3 months! However, I am excited about getting back to the market and seeing everyone.
Here’s another one from the GI Recipe book. It says to grill/broil the chops, but I fried them up in the pan for 2-3 minutes each side and poured in the marinade. Yes, it calls for honey, but it’s only a tablespoon worth and it’s divided among four, so it’s not going to hurt. However, because of the honey, I would keep this for use in Phase 2 or 3. It tasted really nice and I served them with braised kale and sweet potato oven fries. And again, I forgot to take a pic…sigh.
1 tsp grated fresh root ginger
1/4 tsp ground black pepper
1/4 tsp ground cinnamon
2 garlic cloves, crushed and minced
1 tbsp honey
2 tsp soy sauce
4 x pork loin steaks
In a plastic bag large enough to hold the steaks, combine all the ingredients except the steaks. Mix it all up and add the steaks and slosh them around to coat. Marinate in the fridge for at least two hours.
Preheat the grill/broiler. Grill 4-5 minutes each side until cooked through. Or heat some olive oil in a large skillet and add the steaks and cook about 2-3 minutes. Flip over the steaks, add the remaining marinade and cook another 2-3 minutes.
Serve and enjoy!
♥♥ Terri ♥♥
Terri’s Tasty Tip:
Sweeten the smell of your home with vanilla extract. Estate agents and property stagers who specialise in making homes appealing to buyers recommend this tip. Put a drop or two of vanilla extract on a light bulb, turn on the light and your hone will be filled with the appealing scent of fresh baking.