Course:
Dinner

Prep Time:
20 minutes (excluding brining stage)

Cooking Time:
10 minutes

Servings:
Serves 4

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. *