Meng Menu + Recipe for Broiled Asian Pork Strips

Monday: London Broil, mashed potatoes, salad

Tuesday: Skinny Chicken Florentine

Wednesday: Pizza roll, salad

Thursday: Fried pork chops, mashed potatoes, green beans

Friday: Spaghetti, salad

Saturday: Broiled Asian pork strips, rice, broccoli 

I have not missed the irony of having Skinny Chicken Florentine on Tuesday and Fried Pork Chops on Thursday. Maybe they will balance each other out. ;) 

Pork loin is on sale this week for 1.99 a pound! I always buy it when it goes on sale. I slice it up and freeze it; we usually get 5-6 meals out of a pork loin. Score!

Sometimes I get tired of just having pork chops though so I came up from this recipe that is delicious and FAST!

Broil Asian Pork Strips

Pork loin strips: I usually cut 1 inch pork "chops" off of the pork loin and then cut each chop into 3-4 strips length-wise. Cut as many strips for your family as you need. 

Marinade: 

1/3 cup soy sauce

2 TBS olive oil

2 TBS apple cider or red wine vinegar

2 TBS brown sugar

3 cloves garlic, minced (or to taste. I really like garlic)

Chili pepper or cayenne pepper to taste (chili pepper for milder palates) 

1 quarter of an onion, sliced or 2 tsp onion power (to taste)

Mix all ingredients except for the onion until combined. Add in onion and pour into a zip lock bag. Add pork strips, seal, and squish around. Marinate for at least 4 hours (overnight is better). 

To cook: Place oven rack 4-6 inches from broiler element. Preheat broiler for 5 minutes. Line a baking sheet (with sides) with foil (easier clean up) and place a baking rack on top of foil. Spray baking rack with cooking spray and place pork strips on baking rack. Broil for 7-8 minutes. Pork will be slightly caramelized on the edges. 

Serve with rice and broccoli or green beans. If desired, boil reserved marinade for 5 minutes until reduced and serve over pork and rice (make sure you boil to kill any bacteria from raw pork!). 

We love this recipe! It is so flavorful and fast. 

Enjoy!