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Recipe Detail Page
Pork Steaks with Burnt Orange & Sage Sauce
Summer 2009
The same cuts of pork labelled as “chops” often are labelled “steaks” in barbecue season. A centre cut chop is very similar to a T-bone beef steak while boneless pork loin chops are equivalent to a striploin steak. Or select a pork tenderloin, the hog version of beef’s tenderloin, which can be butterflied into a terrific steak. Serve with grilled zucchini and seared rapini or spinach.
Serves 4
Sauce
2 large oranges
1⁄4 cup (50 mL) granulated sugar
1⁄4 cup (50 mL) water
1 cup (250 mL) beef or chicken broth or stock
2 tbsp (25 mL) cider vinegar
2 tbsp (25 mL) all-purpose flour
4 large fresh sage leaves, chopped
1⁄4 to 1⁄2 tsp (1 to 2 mL) salt
Several grindings of black pepper
2 tbsp (25 mL) butter, softened
4 centre cut pork chops cut
1 inch (2.5 cm) thick or
1 large pork tenderloin, butterflied
1 tbsp (15 mL) peanut or canola oil
Several whole sage leaves
1. To make sauce, zest oranges; set aside. Then cut away skin; segment orange by cutting away internal membranes. Set aside segments and juice squeezed from membranes.
2. Combine sugar and water in a heavy bottom medium skillet. Shaking pan occasionally, cook over medium heat for 7 to 9 minutes or until sugar caramelizes. Deglaze with broth stirred with vinegar, juice from orange segments and flour. Bring to a boil for 2 to 3 minutes or until thickened. Stir in chopped sage, salt, pepper and a couple pinches of zest. Using a small whisk to pick up butter, rapidly whisk into sauce. When bubbling again, add orange segments. Remove from heat; keep warm while grilling pork.
3. Rub pork with oil; lightly season with salt and freshly ground black pepper.
4. Preheat barbecue to hot.
5. Grill for 6 minutes per side or until internal temperature for medium doneness 150°F (65°C) for butterflied tenderloin or 160°F (70°C) near bone if using chops.
6. Place pork, slicing tenderloin if using, on warmed serving plates. Nap with sauce; garnish with orange zest and sage leaves. Serve right away.
Serves 4
