Monday, October 6, 2008

Grilled Lemon Pepper Pork Loin

I strive for quick & easy dinners every night of the week. Now, we all know that that's almost impossible all of the time. This dinner, though, is one of those that is quick and easy to make and tastes great, too. (You do have to remember to marinate the meat early in the day.)

Lemon Pepper Pork Loin
1-2 to 3 lb. pork loin
1/4 C. olive oil
2 TBSP white vinegar
3 TBSP lemon pepper seasoning (no salt added)
1/4 C. Italian dressing

Slice the pork loin into 3/8 in. slices. Mix the remaining ingredients in a Ziploc baggie. Add meat; shake to coat the meat with the marinade.
Place the bag into the refrigerator for at least 30

Remove from refrigerator. Grill pork over medium heat until a tiny bit of pink remains in the center of meat. Remove to a plate and cover with foil. Serve immediately.

1 bag of extra wide egg noodles
easy chicken gravy*
canned green beans

It's very easy to make homemade gravy:

Make a roux of 1 TBSP butter to 1 TBSP flour for each cup of gravy.

I made 4 cups.

Melt 4 TBSP butter in a pan over medium heat. Wisk in 4 TBSP flour, stirring constantly. Allow to cook for about 2 minutes or until bubbly.

Pour in 4 cups of chicken broth and continue stirring until the mixture has thickened.

I didn't add any seasonings to this gravy since the pork was seasoned and I didn't want to mix the flavors.

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