Recipe of the Week: Grilled Raspberry Dijon Pork Sirloin Steak

Ingredients

• 4, four-oz. (125 g) pork sirloin (or blade) steaks

Dijon-Raspberry Marinade:

• 1/2 cup canola oil

• 1/3 cup raspberry balsamic vinegar

• 1 tbsp Dijon mustard

• 1 tsp garlic, minced

• 1/2 tbsp fresh basil, chopped

• 1/2 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp freshly ground black pepper

Preparation

In small bowl, whisk together canola oil, raspberry balsamic vinegar, Dijon mustard, garlic, basil, oregano, salt and pepper. Place pork steaks and marinade into resealable bag. Marinate in fridge for six to eight hours or overnight.

Heat grill to medium-high heat. Place pork chops on grill and set marinade aside. Grill for six to eight minutes on both sides or until internal temperature reaches 155 F. Remove from grill and allow to rest three to five minutes to a Health Canada-recommended final internal temperature of 160 F.

While steaks are grilling, place marinade into small saucepan over medium-high heat. Bring to rolling boil, reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to half, about 15 minutes. Serve with steak.

Preparation time: eight hours; total time: eight hours, 16 minutes.

Makes four servings, 210 calories each.

- Canadian Food Focus