4 boneless pork chops,1 1/2-inch thick
8 strips bacon
1/2 cup soy sauce
1/2 cup fresh lime juice
1 1/2 teaspoons cayenne pepper
2 to 3 cloves fresh garlic, minced
Spicy Mango-Basil Relish (recipe follows)

Cooking Directions

Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the soy sauce, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish. Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times, until pork is 160°F., as measured with an instant-read thermometer. Serve with a large dollop of Spicy Mango-Basil Relish.

Makes 4 servings

Spicy Mango-Basil Relish: In a small bowl stir together 1 peeled, pitted and chopped mango, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh basil and 1/4 teaspoon cayenne pepper.


Serving Suggestions
Tropical and light, grill these bacon-wrapped chops for a summer meal. Serve with grilled seasonal vegetables and steamed rice.

Thai Pork and Mango Salad with Mango-Mint Dressing

1 pork tenderloin (about 1 pound)
Salt and freshly ground pepper
2 tablespoons Thai red curry paste
4 cups shredded coleslaw mixture (cabbage and carrots)
4 cups chopped romaine
1 chopped baby bok choy (dark green leaves only)
2 large ripe mangos, peeled, pitted and diced
1 cup matchstick pieces red bell pepper
2 tablespoons thin matchstick pieces peeled fresh ginger
Mango Mint Dressing (recipe follows)

Cooking Directions
Season pork lightly with salt and pepper, then rub curry paste onto the surface of the meat. Grill over medium coals for 20 to 25 minutes or until pork has an internal temperature of 160°F., as measured with an instant-read thermometer. Remove from grill and let cool slightly. Cut into strips and place in a large bowl with coleslaw, romaine, bok choy, mango, red pepper and ginger. Drizzle with dressing and toss well to coat.

Makes 4 to 6 servings

Mango-Mint Dressing: Puree 1 peeled and pitted mango, 1 medium peeled and chopped shallot, 1 sliced green onion, 1/4 cup rice vinegar, 2 tablespoons vegetable oil, 2 teaspoons sesame oil and 1/2 teaspoon salt in a blender or food processor until smooth. Add 1 tablespoon fresh mint leaves and pulse until mint is chopped.

Serving Suggestions
Mango and mint make a zippy dressing for this Thai salad. Simply serve with breadsticks and a tall glass of iced tea.

Fiery Beef Satay Skewers

Ingredients:
1-1/2		-pound boneless beef sirloin steak, cut 1-1/2 inches thick
5 to 6		green onions, white part only, cut into 1-inch pieces
		Marinade:
1/2		cup country Dijon-style mustard
1/2		cup soy sauce
1/4		cup honey
2		tablespoons fresh lime juice
4		teaspoons bottled minced or fresh crushed garlic
1		tablespoon ground red pepper
		Instructions:
1.		In large shallow bowl, combine marinade ingredients; whisk until blended. Remove and reserve 1/2 cup for basting. Trim fat from beef steak; cut into 1-1/2-inch cubes. Add beef to remaining marinade in bowl; toss to coat. Cover and marinate in refrigerator 20 minutes.
2.		Remove beef from marinade; discard marinade. Alternately thread an equal amount of beef and green onion pieces onto each of four 12-inch metal skewers.
3.		Place skewers on grid over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally. Serve immediately.
Makes 4 servings.