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Healthy Living Articles
4 servings, 1/4 recipe (149 g) each
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Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
As a rule of thumb, use 1/4 to 1/2 cup of marinade for every 1 to 2 lb./450 to 900 g of meat. Always marinate meat in the refrigerator-not at room temperature. Use resealable plastic bags or non-reactive containers, such as those made of glass, ceramic or stainless steel, for marinating. (Never marinate foods in aluminum pans.) Turn or stir the meat occasionally as it marinates to ensure even coating of the meat with the marinade.
To be sure pork is fully cooked, check the internal temperature with an instant-read meat thermometer. Insert the thermometer 2 to 2-1/2 inches into the thickest part of the meat, not touching any bones - it should read 160°F. If checking thinner pieces, such as pork chops, insert the thermometer through the side of the meat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.