Recipe: Tastebud Poppin' Pork Piccata (using pork steaks, grilled)

TASTEBUD POPPIN' PORK PICCATA

"With garlic, capers, white wine and Dijon mustard, this twist on a traditional piccata is big on flavor and small on prep. Pork blade steaks are simply marinated, then hit the grill - all taste, no sweat!"

3 or 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 cloves, smashed and slightly chopped
5 teaspoons lemon peel, grated
4 tablespoons fresh lemon juice
4 tablespoons bottled capers, drained, divided use
5 teaspoons Dijon-style mustard
2 1/4 teaspoons cracked black pepper
1 1/4 teaspoons fine sea salt, divided use
1 tablespoon Italian parsley, chopped

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.

WHEN READY TO COOK:
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.

Makes 4 to 6 servings
Courtesy of Guy Fieri, on behalf of the National Pork Board