TASTEBUD POPPIN' PORK PICCATA

Tastebud Poppin' Pork Piccata image

Provided by queen_jane

Categories Pork

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 10

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3 -4 pork shoulder blade steaks, cut 1/2 to 3/4 inch thick (3 1/2 to 4 pounds total)
1/2 cup dry white wine
1/4 cup peeled garlic clove, smashed and slightly chopped
5 teaspoons lemon peel, grated
4 tablespoons fresh lemon juice
4 tablespoons bottled capers, drained
5 teaspoons dijon-style mustard
2 1/4 teaspoons cracked black pepper
1 1/4 teaspoons fine sea salt
1 tablespoon Italian parsley, chopped

Steps:

Combine wine, garlic, lemon peel and 3 tablespoons juice, 3 tablespoons capers, mustard, 2 teaspoons cracked pepper and 1 teaspoon salt in small bowl.
Place pork in single layer in 2 1/2 gallon resealable plastic bag or large glass baking dish. Pour wine mixture over pork. If using bag, close bag to seal. Turn bag or pork over in dish to coat with wine marinade. Marinate for 30 minutes at room temperature.
or in refrigerator for up to 1 hour.
Preheat gas grill to medium-high heat for direct grilling. Remove steaks from marinade, brushing off any large pieces and reserving marinade. Transfer marinade to small sauce pan. Bring to boil; reduce heat. Simmer, uncovered, for 1 minute; remove from heat.
Grill steaks, uncovered, for 6 to 10 minutes or until the internal temperature reaches 155 degrees F, turning steaks over halfway during grilling and brushing occasionally with reserved marinade. Transfer steaks to carving board. Loosely cover with foil; let rest for 5 minutes.
Remove foil. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Top with remaining 1 tablespoon lemon juice, parsley and remaining 1 tablespoon capers.
Cut into serving pieces before serving.

Nutrition Facts : Calories 46.8, Fat 0.2, SaturatedFat 0.1, Sodium 985.6, Carbohydrate 6.3, Fiber 1.1, Sugar 0.9, Protein 1