Pork with Romano Cheese

A flavorful, elegant way to prepare pork!

Ingredients

2 small pork tenderloins (each about 14 oz, 400 grams) or 6 small boneless pork chops
2 tbsp olive oil
2 tbsp dry white wine (or 2 tbsp chicken broth)
2 garlic cloves, pressed or pounded into a paste
1 tsp. fennel seeds, crushed
½ tsp finely grated lemon rind
Salt and freshly ground pepper
½ tsp hot pepper flakes
8 sage leaves, finely sliced in a chiffonade or tsp. crumbled dried sage
½ grated Romano cheese
Lemon wedges

Cooking Directions

Remove and discard any connective tissue from the tenderloins, or any excess fat from the pork chops. For the tenderloins, leaving about ½ inch/1 cm attached on the long edge of each, slice horizontally; open like book. Between sheets of waxed paper or plastic wrap, pound each to about 1/3-inch/8mm thickness; half crosswise.

Whisk together oil, wine, garlic, fennel seeds, salt, lemon rind, pepper, hot pepper and sage; spread evenly all over pork. Marinate at room temperature for at least 30 minutes or refrigerate for up to 8 hours. Grill over high heat, turning once, until just barely pink in centre, 2 to 3 minutes per side, sprinkling cheese evenly on top during the last minute. Serve with lemon wedges on the side.

Notes

Makes 6 servings

Count each as 4 servings of protein.