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Let's talk supplements. There are sooooooooooooooooooooooooooooooo many herbal and OTC supplements you can buy it's unbelievable. Funny thing is, pharmacy school doesn't really go over these drugs so it's really up to me to further educate myself. Before I go into discussing vitamins/supplements, I want to state now that the uses/benefits/facts about supplements are always changing. Let's get started with the more popular ones:
1) Multi-Vitamins - different brands have varying amounts of vitamins/minerals in each tablet. They all contain your usual A through E vitamins but extras like minerals, lycopene, etc. all differ between brands. Vitamins B and C are water soluble so there's no harm in consuming excess amounts. Your body will excrete the two water soluble vitamins in urine once full capacity is reached. Personally, I like Centrum and the One-a-Days.
2) Fish Oil/Flaxseed Oil - better known in the health world as omega-3 fatty acids, these supplements are known for lowering chances of cardiovascular diseases, lowering blood triglyceride levels and having anti-inflammatory properties. Other studies have reported a longer feeling of fullness when taking fish oils but further research needs to be done to find conclusive evidence.
Fish oils are generally taken over flaxseed oils because fish oil already contain EPA and DHA which are used for metabolic pathways in the human body. Flaxseed oil contains ALA (alpha-linoleic acid) which can be used to make EPA and DHA. Both supplements are great for your health and I recommend taking this on a daily basis. Just be sure to check the label for mercury-free and enteric-coated capsules. Mercury free for obvious reasons (mercury = poison in body = not good) and enteric-coated to prevent fish burps (which are exactly what they sound like).
3) Proteins - there must be over 1000 brand/types of protein powders out in the market. The main ones you need to be concerned about are whey and casein protein. Whey and casein have different rates of absorption in the body and whey protein is digested faster than casein protein. Thus, whey protein is great as a post-workout drink or first thing in the morning when your body is craving for nutrients. Casein is an all-around great protein that can be taken as a small meal or at bedtime.
Be aware of the nutritional and caloric values when buying whey protein. The more expensive powders tend to taste and mix better than cheaper proteins.
4) Glucosamine/Chondroitin - these two are generally paired to improve joint health and treat osteoarthritis. Clinical studies have shown little evidence linking these supplements to their supposed benefits and futher studies need to be done. There are two types of glucosamine salts on the market: HCl or Sulfate. Both are used in the body but I did read recently that glucosamine sulfate is the more active form of glucosamine in the body. Again, further research needs to be done with these supplements for conclusive evidence.
You may have seen commercials that have glucosamine, chondroitin and boron in a drink form. I have yet to see legit (by legit I mean proper controls/limits) clinical evidence and will update as I learn more.
5) Creatine - it's naturally made in the body to provide energy for the muscle and it's also found in meats. A great source of natural protein is in red meats. Many athletes and body builders take this supplement to improve anaerobic performance and to increase lean muscle mass. Research on creatine has been inconsistent. Some studies show positive evidence while others do not.
Creatine is considered generally safe and its use should be cycled. Initial side effects will include weight gain in the form of water mass as your muscles uptake more water from the body. In the words of Dr. Bartlett, who I believe is the smartest man alive, creatine does nothing for your body as creatine phosphate has a difficult time crossing over cell walls due to the negative charge on the phosphate. I'll still remain a skeptic on this until I see concrete evidence.
6) CoQ 10 - coenzyme Q is another popular supplements that's an antioxidant. Studies have been inconclusive so far but some have shown health benefits in improving cardiovascular health, warding off cancer and lowering blood pressure.
There are way too many supplements out on the market and if you're interested in a particular one, feel free to shoot me an e-mail or comment. I've just gone over some of the more popular ones. This BBQ Pork with mashed sweet potatoes is another healthy way to enjoy a healthy dish without giving up any flavor. Pork is a great source of lean protein and is absolutely delicious when served slightly pink, medium. Yes granny that's right. Pink. 160 degrees F internal temperature. Sweet potatoes are amazing tubers that are high in fiber, filling and incredibly healthy. The natural sweetness of the pork and the sweet potatoes compliment each other perfectly and BBQ sauce is added when grilling to make it extra special.
BBQ Pork w/ Mashed Sweet Potatoes
Originally by Me, Serves 4
Ingredients:
- 4 boneless pork loin (or tenderloin)
- 4 tablespoons of olive oil
- 2 to 3 teaspoons of chili powder
- juice of 2 limes
- BBQ sauce (homemade or store bought)
- 4 large sweet potatoes
- approximately 4 cups of chicken stock
- 2 shallots, finely diced
- 1 clove of garlic, crushed
- bunch of cilantro, chopped roughly
1) Combine the olive oil, chili powder, the juice of 2 limes in a mixing bowl. Add the pork loins/tenderloins to the bowl. Salt and pepper well and leave to marinate for at least an hour.
2) After marinating, take the pork out and pat dry. Salt and pepper both sides of the pork, brush BBQ sauce over and pre-heat your grill.
3) Grill each side of the loin/tenderloin over high heat for 45 seconds - 1 minute and brush with additional barbeque sauce.
4) For the sweet potatoes, peel the sweet potatoes and dice into small cubes. About 1/2 inch sides.
5) Bring the chicken stock up to a boil and add the sweet potatoes. Boil for 8 minutes until tender.
6) Drain the sweet potatoes and add a little olive oil to the pot. Add the shallots and garlic and sauté over medium heat for about 2 minutes. Return the sweet potatoes back to the pot and mash them with a masher.
7) Add in the roughly chopped, fresh cilantro and mix with a wooden spoon.
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Coming up, it's all about the exercise!
For part 2 of my healthy appetite week, let's go over some nutritional basics.
1) All fats aren't created equal. Healthy fats such as omega-6's and 3's are heart healthy and good for you. DHA and EPA, omega-3 fatty acids, have been clinically shown to improve cholesterol, act as an anti-inflammatory agent and reduce triglyceride levels in blood.
"Bad" fats like butter and lard should be kept to a minimum if possible. However, the incredible flavor that butter imparts shouldn't be completely ignored. 1 to 2 tablespoons of butter used in a recipe for 4 - 6 people is perfectly okay as long as it's kept under control throughout the week.
2) Total calories determine weight loss and gain. If you eat nothing but 1000 calories of butter everyday. You will lose weight. As long as you're consuming less calories than your body requires to function, weight will be lost.
3) Different carbohydrates have different Glycemic Index (GI) values. This refers to the effect a carbohydrate source has on insulin levels in the body. High GI food items include white bread, potatoes and sugary foods. Low GI food items include sweet potatoes, brown rice, whole grain breads, almost all fruits and vegetables.
This Baked Egg with Ratatouille serves as a great weekend brunch, or everyday dinner. Eggs have the greatest bioavailabilty of protein and the yolk provides amazing nutritional benefits. Don't be scared of the yolk. Its flavor is amazing and the yolk is where all the vitamins and minerals are located. Although high in cholesterol, studies have shown that an egg or 2 a day actually helps improve HDL, good cholesterol, levels. Pair the baked egg with a delicious ratatouille and you have a low GI carbohydrate source served alongside a great source of protein.
Baked Egg w/ Ratatouille
From Gordon Ramsay's Healthy Appetite, Serves 4
Ingredients:
- 1 large zucchini, diced
- 1 large red onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small eggplant, diced
- 2 cloves of garlic, finely diced or crushed
- 0.5 teaspoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of sweet paprika
- 1 can (250g) of chopped tomatoes
- 4 large eggs
1) Preheat the oven to 400 degrees F.
2) Dice the vegetables into similar sizes and place them in separate bowls. I had 4 different bowls: onions, peppers and garlic, eggplant and zucchini.
3) In a hot sauté pan or a wok, add a couple tablespoons of olive oil and add the onions. Sauté for about 2 minutes and season lightly with salt and pepper.
4) Add the diced peppers, garlic and eggplant and sauté for another minute.
5) Add the zucchini and sauté for 2 more minutes. 
6) Add the spice mix and the can of tomatoes. Bring to a boil and simmer for about 10 minutes until the vegetables are tender. Check and adjust seasonings as needed. 
7) Place the ratatouille in a baking dish and make an indentation in the middle with the back of a spoon. Crack open an egg in the middle and season lightly with salt and pepper if desired.
8) Place the baking dish on a sheet pan and bake for 10 - 12 minutes until the whites have set but the yolks are still runny in the middle.
9) Serve immediately
Let me say this right now: I hate the awful show known as The Next Food Network Star. There's a particular contestant on there named Katie that tries to come up with these "healthy" dishes that, from what the judges say, taste awful. As my frequent readers know, I'm all about a healthy appetite and this girl gives healthy eating a bad rep.
Healthy food doesn't have to be boring or taste like cardboard. Katie tries to sell the judges on antioxidants and all the other crap but in reality, it's her food that tastes like crap. Aside from this, I won't go into further detail about how the show is just trying to find a person who can sell, etc. (or the fact that I still watch the show when it comes on).
This whole week, I'll share with you ways to lose the fat, eat with a healthy appetite and ways to shed some pounds for the summer. Here's tip #1:
A healthy appetite doesn't mean giving up all of your favorite foods. Rather, it's the portion size and eating in moderation that really counts.
If you forbid yourself from all of your favorite foods (i.e. pizza, cookies, hamburgers) you'll find yourself over indulging at some point from abstaining too much. It's about finding a balance between your meals and keeping foods under moderation.
This Chicken Cacciatore is a great example of a delicious dish that's still packed with nutrients and when eaten in correct portions, you can still lose weight or gain muscle. Chicken is a great source of protein and the thighs can be substituted for all breasts. (However, chicken thighs just have 1 extra gram of saturated fat vs. chicken breasts per weight so you're not giving up too much) Tomatoes are filled with lycopene and help reduce the risk of cancer. Red bell peppers are high in beta carotene and vitamin C. Great for vision and the vitamin C provides delicious antioxidants for your body.
Chicken Cacciatore
Adapted from Giada De Laurentiis' Everyday Italian, Serves 4
Ingredients:
- 1 whole chicken, jointed (you can use all chicken breasts, thighs or mixtures)
- Enough AP flour for dredging
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large onion, chopped
- 3 garlic cloves, finely chopped
- 2 teaspoons dried oregano
- 0.666 cup white wine
- 0.666 cup chicken stock
- 400g (1 large tin) of diced tomatoes
- 3 tablespoons capers, drained
- handful of parsley, chopped
1) Season the chicken pieces with salt and pepper. Dredge in flour making sure to shake off the excess.
2) Add olive oil to a hot, large pot or dutch oven. Sauté the chicken over medium-high heat for 3 - 5 minutes per side until nicely browned. Do so in batches if needed.
3) Remove the chicken to a dish and let rest. Add in more olive oil if needed and sauté the onions and dried oregano for about 2 minutes over medium heat. Add in the bell peppers and garlic. Sauté for about 3 more minutes or until the onions are translucent and tender. Season with more salt and pepper.
4) Deglaze the pot with white wine and reduce for about 2 minutes. Add in the chicken stock after the wine reduces by about half.
5) Add the canned, diced tomatoes and the capers.
6) Add the chicken and the juices from the chicken back to the pot and bring up to a boil.
7) Simmer the chicken for 25 minutes for breasts and 20 minutes for thighs/wings.
8) When the scum (bubbly impurities) come up to the top, skim with a ladle. Reduce the sauce to your desired consistency and taste to adjust seasonings.
9) Roughly chop parsley over the chicken cacciatore before serving. Grated Parmesan can also be added if desired.
If you were at the Christmas party last year, you'll remember seeing these. Soft, chewy, and rich Profiteroles with Chocolate Sauce. I recently won a couple of fantastic gifts from Esther at Ambitious Delicious(ness) and I decided to use the prizes I won to make this dessert. If you haven't visited her blog, you need to click on that white link right now and make a visit. It is an absolutely fantastic website so drop by and give her a hello!
The secret here is to properly bake the choux pastries. Make sure they have a nice, golden color on them and do not, I will repeat, DO NOT open the oven until they are ready to come out. We want the pastry to hold their shape so we can fill them with the cream. What happens if you take them out too early is that they'll fall losing their shape and the inside will be soggy and undercooked.
The Chantilly cream is extremely fast and delicious. All you need is a vanilla bean, good quality cream and some icing sugar. Done in literally 3 minutes.
Top the finished profiteroles with an amazing warm chocolate sauce and you're sure to please the guests at any kind of party (unless your name is Ryne and for some reason you don't like chocolate. I know, I didn't know these people existed either)
Profiteroles w/ Chocolate Sauce
Adapted from Gordon Ramsay, Serves 8-10
Ingredients (Choux):
- 125mL milk
- 200mL water
- 1 cup of AP flour
- 1 teaspoon sugar
- 0.5 teaspoon salt
- 6.5 tablespoons unsalted butter
- 4 eggs, lightly beaten
1) Preheat the oven to 400 degrees F.
2) Combine the milk, water, sugar and salt in a sauce pan and place over low heat. Once the sugar and salt have dissolved, add the butter and bring to a boil.
3) Take the pan off the heat and add the flour. Mix with a wooden spoon until the mixture is smooth. Cool the mixture for a few minutes.
4) Add in the lightly beaten eggs one by one until you come out with a smooth, eggy mixture. It'll be a little thicker than a muffin batter if I had to describe the consistency.
5) Line a half sheet pan with parchment paper and fill a piping bag with the mixture.
6) Pipe the mixture onto the lined sheet pan making sure there's enough space between. They will rise and expand 1.5 to 2 times their size. If you have little tops or spikes on the top of the blobs, push them down with fingers wet with water. This will help prevent the tips from burning in the oven.
7) Bake for 18 - 22 minutes until golden brown. Do not open the oven before they're done.
Ingredients (Chantilly Cream):
- 300mL heavy whipping cream
- seeds from 1 vanilla pod
- 2 to 3 tablespoons of icing sugar
1) Add the heavy cream, vanilla seeds and icing sugar to a mixing bowl. Whisk until the consistency of a meringue (until the peaks hold shape). Taste the cream and add more icing sugar if desired. Keep in mind these will be served with a chocolate sauce when contemplating to add more sugar.
2) Add the cream to another piping bag and fill the profiteroles after they're out of the oven and cooled.
3) Don't throw away the vanilla pod! Make vanilla sugar by combining regular sugar with the vanilla pods!
Ingredients (Chocolate Sauce):
- 200g high quality dark chocolate (in my case the prize chocolate!)
- 2 tablespoons of butter
- 3 tablespoons of honey (3 honey packets courtesy of Esther)
- 125mL milk
1) Break the chocolate into pieces and melt over a double boiler.
2) Once the chocolate has melted, add the butter and honey and stir until combined.
3) Add the milk gradually until smooth and creamy.
4) Serve the chocolate sauce warm with the profiteroles dusted with icing sugar.
There should be a law against eating steak well-done. I hate it when my mom cooks the heck out of my meats, including pork, until its dry, tasteless and gray. Beef is meant to be eaten medium-rare or medium and it should stay that way. This Skirt Steak with Black Bean Purée was a weekend creation that I put together quickly with what I had.
I purchased some great looking skirt steak from my Publix earlier in the day and was planning on grilling it simply with some salt and pepper. As I was preparing to season the meat, I saw the baguette and a light bulb just went off in my head. I made a simple black bean purée by blitzing lime juice, cilantro, a jalapeno, black beans, kidney beans and red beans. This also acts great as a dip and can be stored in the fridge for well over a week.
I toasted the baguettes quickly under a broiler and spread the purée on top. Top that layer with medium-rare/medium steak, garnish with cilantro/parsley and serve with lime wedges or halves. So easy and absolutely delicious.
Skirt Steak w/ Black Bean Puree
Original, Serves 4
Ingredients (Black Bean Purée/Dip):
- 1 can black beans
- 1 can kidney beans
- 1 can red beans
- 1 jalapeno (take seeds out to cut out heat)
- juice of 1 lime
- bunch of cilantro
- salt and pepper
1) Easy. Place all the ingredients in a mixer and blitz. Add more lime juice if the consistency is too thick and season with salt and pepper to taste. You can add a pinch of cayenne pepper also for an extra kick.
Ingredients:
- 2 strips of skirt steak, seasoned with salt and pepper
- black bean purée
- baguettes, sliced
- lime wedges
- parsley or cilantro for garnish
1) Preheat the grill. Season both sides of the skirt steak with salt and pepper. Grill the skirt steak on each side for about 3 minutes over high heat until medium-rare/medium. Remove and let rest before slicing.
2) Toast the baguettes under a broiler under golden. Remove from broiler.
3) Spread a little bit of the black bean purée over the baguettes and place sliced skirt steaks on top.
4) Garnish with herbs and serve with lime wedges to be squeezed over.
As some of my readers may know, I'm an avid promoter of healthy eating. Healthy eating in the sense that foods are taken into moderation without giving up any flavor. A great way to add flavor without the extra fat, carbs and calories is to incorporate herbs into your dishes. What better herb to use in the summer time than peppery, fragrant and delectable basil.
Chicken breast is a great source of protein and low in fat but when cooked improperly, it's dry and tasteless. We're going to overcome this by quickly coloring the chicken on each side and finishing it in the oven to get a juicy, succulent piece of meat.
On top of the sautéed chicken breast is a quick tomato salsa. Tomatoes are high in vitamin C and lycopene. Vitamin C acts as an anti-oxidant and lycopene has been shown to reduce chances of cancer.
Finally, the salsa is finished with a herb breadcrumb which is a mixture of stale, day old bread, parsley and Parmesan cheese. Full of flavor without adding on too many calories. Finish layering and pop it in the oven and you have yourself a delicious, healthy and fast Herb Crusted Chicken.
Herb Crusted Chicken
Inspired by Gordon Ramsay, serves 2
Ingredients:
- 2 chicken breasts
- 2 shallots, sliced
- about 2 cups of cherry tomatoes, cut in half
- handful of basil, chiffonade
- 4 slices of day old bread or a quarter of a baguette
- handful of flat leaf parlsey
- 0.75 cup Parmesan cheese, freshly grated
1) Season the chicken breasts on both side with salt and pepper. Pre-heat the oven to 400 degrees F.
2) Add olive oil to a hot pan and sauté the chicken breasts on each side for 1.5 - 2 minutes. Make sure the pan is hot to get a good color. If you don't hear it sizzling, get it out of the pan. After coloring the second side, leave to rest on the tray that'll be going into the oven.
3) In the same pan, add more olive oil if needed and sweat down the shallots and cherry tomatoes. It should take about 4 - 5 minutes to sweat down. Chiffonade the basil and stir in at the end. Stir/toss to incorporate the basil well and pour on a plate to cool.
4) In a mixer, add the stale bread, parsley and the grated Parmesan cheese. Blitz until you get a fine crumb.
5) Scoop a generous portion of the salsa over the chicken and top off the salsa with the herb breadcrumbs liberally. Grate a slight more Parmesan cheese over the breadcrumbs for that amazing color. Place in the oven for 10 - 12 minutes.
6) Eat and be merry.
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I can't find my piping bag so the chocolate/honey recipe will have to wait until I can get a hold of one...
Ahhh...fillet of beef. There is no other piece of meat like it. Soft, tender and lean it's a great source of protein. If it wasn't so darn expensive I would cook one every day. I decided to keep it simple today unlike the mushroom gratin version I made earlier this year and top it off with a simple, but flavorful gremolata.
But that's not all that's going into this Fillet of Beef w/ Gremolata. We're going to use herbs and chicken stock to keep the steak moist and juicy while the gremolata is being prepped. The outcome? Juicy, succulent beef cooked medium-rare/medium topped off with a zesty gremolata. This is so easy even the Geico caveman can't mess this up.
Fillet of Beef w/ Gremolata
From Gordon Ramsay's F Word, Serves 2
Ingredients:
- 2 fillets of beef
- 2 cloves of garlic, crushed w/ the outer skin still on
- sprig of thyme, rosemary and a bay leaf (all 3 if on hand but any combination will do)
- 1 cup chicken stock
- zest of 2 lemons
- handful of chopped flat leaf parsley
- 2 tablespoons of capers, drained
1) Season beef with salt and pepper. Add olive oil to a hot pan. Get a good sear/color on all sides of the fillets. Some of the color will be lost when the chicken stock is added so this step is crucial. Searing all sides should take about 2 - 2.5 minutes.
2) Drain any excess olive oil and add the chicken stock to the hot pan.
3) Throw in the cloves of garlic and herbs. Glaze the fillets with the stock in the pan and let cook for about 4 - 6 minutes more until medium-rare/medium. (garlic and herbs can be excluded if you don't have any on hand but it will give the steak an amazing flavor when incorporated). Turn off the heat and set aside the steak to rest.
4) Make the gremolata by zesting the 2 lemons, chopping a handful of flat leaf parsley and adding in the capers. Toss to distribute evenly.
5) To serve: slice the filets in half, horizontally, and place on plates. Spoon some of the chicken stock sauce over the steaks. Top with the gremolata and eat immediately.
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Stay tuned for an update this weekend. I'll finally be using the chocolate and honey I won from Esther's Ambitious Delicious(ness)! Amazing pictures and solid recipes. Give her a visit. You won't regret it
Here's something quick I whipped up Friday night. Parents went out to dinner to meet with some associates and lil' bro and I were left to scavenge for food at home. Surprisingly, I somehow had all of the ingredients to make a stroganoff. I'm not a big fan of the heavy creamy based stroganoff but rather a lighter and more aromatic version. Substitute the beef for chicken breasts and this Chicken Stroganoff can be turned into something quite healthy.
Unfortunately, I haven't been able to get in the kitchen much due to work and other responsibilities. My daily cooking has been diminished down to mostly breakfast: oatmeal or English muffin varieties. Lunch is taken care of at work and dinner is usually what's on the table when I come home. I'll keep on trying my best to keep the updates coming!
Chicken Stroganoff
Original, Serves 4
Ingredients:
- 1 lb chicken breasts, cut into strips
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AP flour to dredge
- 1 onion, finely diced
- 3 garlic cloves, finely diced
- 1 green pepper, cut into strips
- 15 to 20 small portabella mushrooms, quartered
- about 0.25 cup white wine
- 0.333 cup chicken stock
- 3 to 4 tablespoons sour cream
- big handful of sugar snap peas, about 0.2 lbs, blanched
- flat leaf parsley, chopped
1) Cut chicken breasts into strips. Season the flour with salt and pepper and dredge the chicken.
2) Add olive oil to a hot pan and right before it starts to smoke, add the chicken and sauté for 2 - 3 minutes. Fry in batches if needed. Place chicken on a plate and let rest.
3) In the same pan, add more olive oil and add the onions and garlic. Then add green peppers and mushrooms and sauté for about 4 minutes.
4) Deglaze the pan with white wine and after the alcohol cooks off. Add the chicken stock and bring back up to a boil.
5) Add sour cream and incorporate into the sauce.
6) Add the chicken and the chicken juices back into the pan. Add more chicken stock to achieve desired consistency of the sauce and add the blanched sugar snap peas and the chopped flat leaf parsley.
7) Serve immediately and eat.
Here's another fast recipe that can be made on the fly. It'll take about 15 minutes max, I promise.Shrimp (prawn) is a great source of protein that's full of calcium, iodine and healthy cholesterol. Don't be scared by the cholesterol levels when you look at the nutritional information of shrimp! It actually helps improve HDL (high cholesterol) : LDL (bad cholesterol) levels and lowers triglycerides. I love how fast you can prepare prawns as they're literally cooked in minutes.These Garlic Prawns combine the aromatic flavors of garlic, zestiness of basil and lemon juice to wake everything up. Pair with pasta or rice to add it as a great source of quality protein.Garlic PrawnsAdapted from 30-Minutes Meals, Serves 4Ingredients:- 16 large prawns- 1 clove of garlic, finely diced- about 1 tablespoon of basil, finely chopped- juice of half a large lemon (about 3 tablespoons)- AP flour to dust1) Rinse and pat the prawns dry. Season with salt, pepper and dust lightly with flour.2) In a hot pan, about medium-high heat, add olive oil.3) Add prawns, starting at 12 o'clock, and go around the pan. This is to know which order to turn the prawns as they cook. Cook for about 2 minutes and flip.4) Add in the finely diced garlic, chopped basil and shake the pan to distribute evenly. Cook for another 2 minutes to finish cooking the shrimp.5) Add lemon juice at the end and toss to coat the shrimp evenly. Serve over pasta, rice, etc.
Let's talk supplements. There are sooooooooooooooooooooooooooooooo many herbal and OTC supplements you can buy it's unbelievable. Funny thing is, pharmacy school doesn't really go over these drugs so it's really up to me to further educate myself. Before I go into discussing vitamins/supplements, I want to state now that the uses/benefits/facts about supplements are always changing. Let's get started with the more popular ones:
2) After marinating, take the pork out and pat dry. Salt and pepper both sides of the pork, brush BBQ sauce over and pre-heat your grill.
