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New York City Chefs Daily Recipe for 08/21/02 : Grilled Pork Loin with Nectarine
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipes specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

Grilled Pork Loin with Nectarine recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 08/21/02 : Grilled Pork Loin with Nectarine
"Grilled Pork Loin with Nectarine"
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  Arqua Restaurant
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"As we graze it grows"

1 tablespoon soy sauce
1 teaspoon grated fresh ginger
1 clove garlic, crushed
8 ounces well trimmed boneless pork loin cutlets
2 cups cooked brown rice
1 cup diced nectarine
1/4 cup thinly sliced scallions
1 tablespoon olive oil
1 tablespoon lime juice
1/2 teaspoon sesame oil
8 ounces green beans
4 cups torn mixed salad greens
12 thin diagonal sliced peeled cucumber
8 very thin rounds yellow pepper
1 nectarine, sliced

In a small cup combine the soy sauce, ginger and garlic. Place the pork on a plate and spread the mixture over the meat;  turn to coat evenly.  Cover and refrigerate at least 30 minutes or up to 2 hours.  Just before serving combine the rice, diced nectarines, scallions, olive oil, lime juice and sesame oil; toss to blend. Set aside.  Steam the beans over boiling water for about 3 minutes or until crisp tender;  rinse with cold water to stop cooking. Set aside to cool.  Heat a non-stick frying pan over high heat.  Add the pork and cook, brushing with any leftover liquid, about 3 minutes per side. Remove to a platter and let cool slightly.  To serve, divide greens among 4 dinner plates. Spoon the rice mixture in a mound in the center of each plate. Cut the pork into thin crosswise slices.  Divide evenly among the plates, making 2 bundles of meat on either side.  Arrange the beans, cucumber slices, pepper, and nectarine slices on the plate.  Serves 4.
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