Brined Sirloin Steaks with Orange and Rosemary

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Dinner

20 minutes (excluding brining stage)

10 minutes

Serves 4

    • 4
      4
      brined (optional - see below) Canadian Pork Sirloin Steaks, boneless, about 1 1/2 lbs/750 g
    • 1
      1
      medium orange
    • 2 Tbsp
      25 mL
      chopped rosemary
    • 2 Tbsp
      25 mL
      canola oil
    • 1 Tbsp
      15 mL
      minced garlic
    • 1/2 tsp
      2 mL
      EACH salt and ground black pepper
    • BRINE:
    • 1/2 cup
      125 mL
      granulated sugar
    • 1/3 cup
      75 mL
      Kosher or sea salt
    • 1 cup
      250 mL
      hot water
    • 1 Tbsp
      15 mL
      rosemary
    • 1 Tbsp
      15 mL
      crushed black peppercorns
    • 4
      4
      cloves garlic, crushed
    • 3 cups
      750 mL
      cold water

Directions

Grate zest from orange (you should have about 1 tbsp/15 mL). With a small, sharp knife cut peel from orange, then cut out segments from between the membranes and set aside. Combine orange zest, rosemary, oil, garlic, salt and pepper in a bowl. Remove chops from brine, discarding brine. Rinse to remove excess salt and wipe dry. Rub all the rosemary paste into chops. Preheat grill on high; reduce heat to medium. Grill chops on lightly oiled grill over medium heat, turning once for about 10 minutes, to an intenal temperature of 155-160ºF (68-71ºC). Do not overcook. Remove from grill, cover loosely and let rest a few minutes before serving. (Steaks may be panfried in a skillet over medium heat in a small amount of oil._ Serve chops with orange segments as a garnish.

BRINE: Place sugar and salt in a large plastic container or bowl. Pour in 1 cup (250 mL) hot water and stir to dissolve salt and sugar; add rosemary, peppercorns, garlic and 3 cups (750 mL) cold water. Cover and refrigerate until completely cooled. Add pork, cover and refrigerate for two hours.

*Tip: You can brine any low fat pork cut – that is, all cuts from the leg and loin. Leave larger cuts and roasts in the brine for up to 24 hours.In a hurry? Omit the brining stage. Instead, marinate the sirloin steaks in ½ cup/125 ml commercial balsamic or red wine salad dressing. *


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