Makes 6 servings, each approximately 302 calories, 12.4 grams fat, 0 grams carbs, 3.5 grams fiber, 44 grams protein
2 lbs pork (boneless chops or tenderloin), trimmed of fat and or silver skin
2 TBSP honey
2 TBSP Dijon mustard
2 TBSP sesame oil (I used toasted)
2 TBSP rice vinegar
2 TBSP finely chopped fresh ginger (I grated on a microplane grater)
1 TBSP minced garlic
1 TBSP soy sauce (I used low salt)
½ tsp freshly ground black pepper
Combine all ingredients in a ziplock bag and refrigerate for 2-12 hours.
Remove meat from marinade 30 minutes prior to cooking and discard marinade.
Grill over direct medium heat for 15 minutes or until desired degree of doneness (I like little to no pink in mine so use 150 on thermometer before resting).
Cover loosely and rest 10 minutes before slicing. The meat will release some juice which is lovely drizzled over the meat.
Adaped from “The Weber Big Book of Grilling” (Chronicle Books, 2001, p. 181).