Peanut rub makes for a tasty pork dish

Tribune News ServiceThis meal featuring peanut rub barbecued pork lets you get dinner for two on the table in a half-hour.

This easy dry rub adds flavor in minutes to barbecued pork. A blend of spices and peanuts rubbed into the meat forms a crust that is a great alternative to a marinade. You don’t have to wait for the meat to absorb the flavors.

The pork can be barbecued or broiled. If you barbecue, heat one section of the grill and place the pork over the unheated section so it cooks indirectly, that is, away from the direct heat.

Boneless pork chops can be substituted for pork tenderloin.

Doctor up a deli potato salad, and open a bag of washed, ready-to-eat salad to complete your quick and tasty meal.

PEANUT RUB BARBECUED PORK

Servings: 2

Vegetable oil spray

20 dry-roasted, unsalted peanuts

1 tablespoon ground coriander

1 tablespoon brown sugar

1/8 teaspoon salt

1/8 teaspoon cayenne pepper

3/4 pound pork tenderloin

Heat half a grill, or turn on broiler. If using broiler, line a baking tray with foil. Spray with vegetable oil spray.

Chop the peanuts in a food processor, and add the coriander, brown sugar, salt and cayenne pepper. Blend together.

Remove visible fat from pork tenderloin. Butterfly the pork. Cut almost through lengthwise, and open it like a book. Rub pork with the spice mixture on both sides, pressing the mixture into the meat.

Place on the heated grill away from direct heat for 15 minutes, turning after 7 minutes, or place on lined baking tray and broil 6 inches from heat for the same amount of time. Pork is done when a meat thermometer reaches 145 degrees. Carve and serve.

Nutrition information per serving: 291 calories (34% from fat); 10.9 g fat (2.1 g saturated, 5.4 g monounsaturated); 108 mg cholesterol; 38.2 g protein; 10.8 g carbohydrates; 2 g fiber; 239 mg sodium.

POTATO SALAD

Servings: 2

1 cup plain deli potato salad

1 cup red bell pepper, cut into cubes

1 cup sliced celery

Salt and freshly ground black pepper

2 scallions, sliced (about 1/4 cup)

Place the potato salad in a bowl, and add the red bell pepper and celery. Toss well. Taste for seasoning, and add salt and pepper to taste if necessary. Sprinkle the scallions on top.

Nutrition information per serving: 190 calories (42% from fat); 8.9 g fat (1.5 g saturated, 2.4 g monounsaturated); 85 mg cholesterol; 3.3 g protein; 24.7 g carbohydrates; 3.6 g fiber; 512 mg sodium.

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