Yield: serves 4
Cooking Time: 10 min
Preparation Time: 10 min
1 lb (500 g ) Ontario pork loin centre-cut butterflied steaks, boneless
1 Tbsp (15 mL) paprika
2 tsp (10 mL) each lemon pepper & light brown sugar
1 tsp (5 mL ) each dried tarragon and basil
¼ tsp (1 mL) garlic powder
1 untreated cedar plank about 12×6 inches (30×15 cm)*
- Line a baking sheet with wax paper and place pork chops on it. Combine paprika, lemon pepper, brown sugar, tarragon, basil and garlic powder. Sprinkle both sides of chops with this mixture and rub it in. Refrigerate Pork, uncovered, for 2 hours or up to 12 hours. Soak cedar plank in cold water for 2 hours.
- Preheat barbecue on high; reduce temperature to medium. Remove plank from water; arrange pork steaks on smooth side. Place plank on the grill; close barbecue cover and grill pork steaks 5 to 10 minutes per side.
- Remove plank from barbecue and serve steaks with corn on the cob and sliced fresh tomatoes, which have been drizzled with balsamic vinegar and sprinkled with freshly, ground black pepper.
- *Buy an untreated cedar plank at your local hardware store and cut to size. Wash thoroughly.
Nutrition Facts (per 1 person serving): 180 Calories, 29g Protein, 5g Carbohydrates, 1g Fiber, 4.5g Fat (2g Saturated), 85mg Cholesterol, 85mg Sodium.