Daddy’s Favorite Grilled Pork

Yes, it’s true that we gave Henry a pork chop this week and he could not put it down. Daddy’s favorite type of meat is pork, so he is pretty excited about this development. Here is one of Daddy's favorite recipes for barbecuing pork on the grill, inspired by “The Barbecue! Bible” by Steven Raichlen. He likes to use pork sirloin for this recipe but you can also substitute with four boneless pork chops. Any leftovers will make delicious sandwiches the next day.

This recipe is Henry-approved.

Remember to set a good example for your kids by always washing your hands thoroughly before and after preparing food.

Ingredients (serves 4)

1 – 1 ½ pounds pork sirloin
2 cloves minced garlic
2 teaspoons ground rosemary*
½ tablespoon salt
½ tablespoon ground pepper
1 tablespoon olive oil

Directions

In a large Ziploc bag, combine garlic, rosemary, salt, pepper and olive oil. Mix the marinade together before adding the pork. Marinate pork in the refrigerator for two to four hours.

Preheat the grill on medium heat. Oil the grill before placing the pork on to cook. Cook for about six minutes per side depending on the thickness of your cut of pork. Be sure not to overcook the pork or it can become tough and dry.

Allow the pork to cool for about 5 minutes before slicing. Serve with a side of grilled vegetables and slices of Italian bread. We like to make a little extra marinade for brushing on strips of grilled zucchini and for dipping the bread.

*We always keep ground rosemary in the spice cupboard, since it makes a great addition to lamb or turkey burger patties. If you don’t have this on hand, you can grind dried rosemary leaves in a spice grinder or with a mortar and pestle.

How your kids can help

1-year old: Listening to you talk about the food you are making.
2-year old: Wiping the table and spreading out a tablecloth. Make it a picnic if the weather is nice.
3-year old: Mixing the marinade in the Ziploc bag.
4-year old: Measuring the herbs and spices for the marinade.
5-year old: Reading the recipe.

Comments

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