George Foreman GRP4P owner manual Quick and Easy Pork Tenderloin, New Orleans Pork Ribs

Quick and Easy Pork Tenderloin

A 15-minute entrée from start to finish!

2 8 oz. pork tenderlions, 1 - inch thick 1/4 cup low sodium soy sauce

2 tsps. ground ginger

4 green onions, chopped

1 clove garlic, chopped 1/2 tsp. black pepper

Remove all visible fat from the pork. Combine the soy sauce, ginger, green onions, garlic and pepper in a flat glass pan. Allow the grill to pre- heat. Quickly dip each tenderloin into the soy ginger sauce and place on the grill.

Spoon 1 tablespoon of sauce over each tenderloin. Grill for 8 minutes or continue grilling according to your preference.

Serves 2

New Orleans Pork Ribs

These boneless ribs take less time and effort to prepare than traditional ribs.

1 1/2 lb. boneless, country-style, pork ribs 1/4 cup tomato paste

1/4 cup cider vinegar 2 Tbsp. honey

2 Tbsp. water

1 Tbsp. extra virgin olive oil

2 tsp. dry mustard

1/2 tsp. Tabasco sauce 1 clove garlic, minced

1/4 cup yellow onion, finely chopped

Remove any visible fat from the ribs. Score the ribs with a knife to pre- vent the meat from curling as it grills. In a small saucepan, combine the remaining ingredients and blend until thickened, about 5 minutes, and keep warm.

Allow the grill to preheat. Place the ribs on the grill and cover each with 1 tablespoon of sauce. Grill for 5 minutes. Open the grill, turn the ribs and baste each with 1 tablespoon of sauce. Grill for 2-4 minutes, or until cooked through. Serve with the remaining warm sauce.

Serves 4

10