MAIN DISH

MARINATED AND GRILLED PORK MEDALLIONS

• 1 3-pound pork loin

• 1 cup apple cider

• ¼ cup soy sauce

• ¼ cup honey

• 2 tablespoons ketchup

• ½ teaspoon ginger

• 2 red bell peppers, seeded and cut into wedges

• 2 large onions, cut into wedges and skewered

• ¼ cup vegetable oil

• Coarse salt and freshly ground pepper to taste

Cut pork loin into ½-inch-thick medallions. Combine the cider, soy, honey, ketchup and ginger in a bowl. Place the pork medallions in a large, flat dish and pour the cider mixture over them. Cover and let the pork marinate for at least 2 hours or overnight in the refrigerator.

Heat an outdoor grill, or an indoor grill pan, until hot. When ready to grill, brush the vegetables lightly with oil and season to taste with salt and pepper. Place on the grill or grill pan and grill for 8 minutes. (If you are using a grill pan, you will have to work in batches.) Remove the pork from the marinade and drain for a moment.

Season the pork to taste with salt and pepper and grill 3 to 4 minutes on each side over high heat to coincide with the end of the vegetable cooking time. (If you are using the grill pan, remove the vegetables and cover to keep warm while you cook the pork.) Watch the medallions closely; they will cook quickly because they are thinly sliced. Be sure the pork's juices run clear when removed from the grill. If they do not, return to the grill and cook for another 30 seconds or so on each side. Serves 6 to 8.

Per serving (based on 8): 335 calories, 15 g fat (4 g saturated), 113 mg cholesterol, 38 g protein, 12 g carbohydrate, 1 g fiber,432 mg sodium.

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