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A Funny Thing Happened on the Way to the Menu

27 June 2007

Citrus Makeover Pork
lemon-rosemary-garlic marinade, baba ganoush

Greekish Rotini
roasted local tomatoes & zucchini, feta glaze

Citrus Makeover Pork
I’ve read about the dangers of overmarinating, but, faced with lean pork
cutlets of uncertain providence (though labelled ‘British’ and hence (I hope) without any air miles), I thought it best to err on the side of flavor. The result: a tasty and simple pep up for some other wise boring protein, ready in the time it takes you to go out for a little jog (don’t let your TB mock you by walking to indicate that he can walk faster than you are jogging).

    For 1 hungry person, 1 slimming person, and 1 leftover:

  • 4 boneless pork cutlets, trimmed
  • juice and pulp of 1 lemon
  • 4 cloves of garlic, smashed
  • 1/2 T dried rosemary, or 2 T fresh rosemary, finely chopped

Salt and pepper the pork well on both sides. Blend the garlic and rosemary into a paste with your fingers (you can add a little olive oil if you’re really in a party mood). Smear the pork with the paste and place in a glass or ceramic (not metallic) dish, large enough to hold them flat. Sprinkle the lemon juice and pulp over. Now pick out the seeds you forgot to remove from the lemon beforehand. Leave to marinate 20 minutes to 1 hour.

To serve, sear the cutlets in a very hot grill pan, under the broiler, or over the grill, not more than 1-2 minutes per side.

Serve with a scoop of baba ganoush and/or rotini tossed with tomatoes, zucchini, and crumbled feta cheese.

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One comment

  1. Hello

    Great book. I just want to say what a fantastic thing you are doing! Good luck!

    G’night



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