MANHATTAN BEACH SUN July 5, 2012 Page 5 Pork Fajitas with Smoky Cherry Salsa This pork fajitas recipe with grilled pork 1/4 cup finely chopped fresh cilantro pepper. Thinly slice tenderloin, onions and peppers gets a 1/2 cup shredded Manchego or Cheddar the pork. Serve the sweet-smoky aroma and flavor when cheese pork and vegetables topped with chipotle-infused cherry 8 6-inch corn tortillas, warmed (see Tips) with the salsa and salsa. Manchego cheese, though untradi- Steps: cheese on tortillas. tional for fajitas, pairs nicely. 1: Preheat grill to medium-high. Nutrition: (Per Servings: 4 servings 2: Mash 1 teaspoon salt and garlic in a serving) Calo- Total Time: 45 minutes small bowl with a mortar and pestle or ries - 365 Carbo- Ease of Preparation: Easy a spoon until a paste forms. Mix in lime hydrates - 33 Fat Health: Low Calorie, High Fiber, Low Sat zest, 2 teaspoons lime juice and 1 teaspoon - 10 Saturated Fat Fat, High Potassium, High Calcium, Heart ground chipotle. Rub the paste all over - 4 Monounsatu- Healthy, Healthy Weight, Diabetes Appro- pork. rated Fat - 3 Pro- priate 3: Oil the grill rack (see Tip). Grill the tein - 37 Choles- Ingredients: pork, turning occasionally, until an instant- terol - 107 Dietary 1 teaspoon plus a pinch of salt, divided read thermometer inserted in the thickest Fiber - 6 Potassium 2 cloves garlic, minced part reaches 145°F, 13 to 15 minutes. Grill - 883 Sodium - Zest of 2 limes onion and bell pepper, turning occasionally, 881 Nutrition Bonus 6 teaspoons lime juice, divided until charred and tender, 8 to 10 minutes. - Vitamin C (87% 1 1/4 teaspoons ground chipotle pepper Transfer the pork to a clean cutting board daily value), Vita- (see Tips), divided and let rest for 5 minutes. min A (38% dv), 1 1/4 pounds pork tenderloin, trimmed 4: Combine cherries, cilantro, the remain- Zinc (27% dv), Po- 1 medium white onion, thickly sliced cross- ing 4 teaspoons lime juice, the remaining tassium (25% dv), wise 1/4 teaspoon chipotle and pinch of salt in a Magnesium (23% 1 red or green bell pepper, quartered bowl. Finely chop one slice of grilled onion dv), Calcium (18% 1 cup chopped pitted sweet or sour fresh and stir into the salsa. dv), Iron (15% dv) cherries (see Tips) 5: Thinly slice the remaining onion and Marinate pork (Step 2) in the refrigerator, to 45 seconds. Or wrap stacks of 4 tortillas loosely covered, for up to 8 hours. in foil; place in a 375°F oven for 10 to 15 Tips: Chipotle peppers are dried, smoked minutes. Wrap tortillas in a clean towel to A Taste of Summer use a tool made for the job—a hand-held tongs and rub it over the rack. (Do not usekeep warm.Oiling a grill rack before yougrill foods helps ensure that the food won’tstick. Oil a folded paper towel, hold it withjalapeños. Look for ground chipotle inthe spice section of most supermarkets oronline at penzeys.com.To pit fresh cherries, cherry pitter; it also works for olives! Or cooking spray on a hot grill.) When grilling Savor the sweet taste pry out the pit with the tip of a knife or delicate foods like tofu and fish, it is help- of summer with Paul vegetable peeler. To warm corn tortillas, ful to coat the food with cooking spray. Martin’s® new seasonal wrap a stack of tortillas in barely damp By EatingWell, Courtesy of Arcamax.com • menu featuring summer’s paper towels; microwave on High for 30 freshestpeak-of-season ingredients. Some of our summer favorites include: • Heirloom Tomato & Local Burrata Salad • Fresh Albacore with Papaya Salsa • Grilled Steak Salad with Arugula and Pt. Reyes Blue Cheese While you’re here, relax with arefreshing housemade cocktail, frosty draftbeer, or an award-winningwineby the glass. 2361 Rosecrans Avenue • El Segundo • 310.643.9300 Make reservations at www.paulmartinsamericangrill.com
Manhattan 7.5.12 update
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