As soon as I got out the door at work today, I knew it was grilling weather. High 60s/low 70s, and clear skies. Definitely a perfect day for the first grilling adventure of 2019! This one has a lot of lighter flavours, and but is still hearty, so it’s perfect for early Spring. If the weather isn’t so nice, the pork works well pan roasted too (if I’m being honest, my plan was to do it that way initially).
Tonight’s meal was paired with quinoa and Honey Balsamic Sauteed Carrots, but for a true spring dish, try grilled asparagus instead! Or play with the sauce a bit…a little mint leaf goes a long way on this one. Either way, if you like (or at least moderately tolerate peas), this is a must!
Time: 20 Minutes
Ingredients:
- Pork (1 boneless loin chop per person is usually good)
- Peas (I used about 1/2 cup for 2 people)
- Lemon (either freshly squeezed or the zest)
- Ginger Root
Method:
- Heat your grill or preheat your oven
- Put your peas in a blender, food processor, or Ninja
- Peel and slice some ginger, and add it to the peas
- Squeeze some lemon juice into the pea mixture (I used about 1/2 of a lemon worth of juice)
- Put your meat on the grill for about 3 minutes, rotate it 90 degrees, and leave it for another 3 minutes to get nice grill marks.
- While it cooks, add some water to your pea mixture, and puree.
- Pour the pea mixture into a sauce pan, and heat.
- Finish grilling by flipping and letting it cook until it reaches an internal temperature between 145-160 degrees F.
- Plate your meat and sauce, devour, and enjoy!
