Boneless pork loin is a good budget stretching meat as not only is it lower price per pound, it is a very versatile meat that can be used fresh or cured. Last week I shared how I prepare a boneless pork loin at our vacation home. Half is cured for peameal bacon, our must have taste of home while the other half is sliced into thick chop for grilling. If need be, the chops can be cut into slices or pieces for other dishes.
I cut the peameal bacon into about three quarters of an inch thick slices. Thick slices ensure the meat does not become dry while cooking. I place the peameal bacon slices on a pre-heated medium hot grill. Once the grill marks form nicely on one side, I turn and grill until the marks form on the other side. The peameal bacon slices are then ready for serving. They pair nicely with zucchini and baby carrots, both of which cook quickly on the grill. Simply cut the zucchini in half lengthwise and brush with olive oil then sprinkle with a little sea salt. Grill cut side down until grill marks are nicely formed and the squash is tender. Baby carrots cook quickly in a foil pouch on the grill. This entire meal can be cooked on the grill in about 20 minutes. Complete the meal with a tossed salad sprinkled with fresh squeezed lemon juice and sliced watermelon for the perfect low fat and low calorie meal that is sure to please!