Meng Menu + Recipe for Broiled Asian Pork Strips

Monday: London Broil, mashed potatoes, salad
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. 
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.