4 pork loin centre-cut, butterflied steaks, boneless
1 can 14 fl ozs. apricot halves, drained, reserving liquid
3 tbsps. frozen orange juice concentrate*
1 tbsp. granulated sugar
1/4 tsp. grated orange peel
dash ground allspice
1 tbsp. cornstarch
1/4 cup chopped red onion
1 large firm pear, cored and sliced
1 tbsp. butter or margarine
1 1/2 cups seedless red grapes, halved
salt and pepper, to taste
Place pork steaks in a large plastic bag or in a non-metal sealable container.
Combine apricot liquid, orange juice concentrate*, sugar, orange peel, and allspice and pour over steaks.
Seal container and marinate steaks in the refrigerator a minimum of 30 minutes to a maximum of 24 hours.
Remove steaks from marinade and reserve marinade.
Place steaks on broiler pan; broil 5 inches from heat for 4 to 5 minutes on each side.
Meanwhile, puree apricots and cornstarch in food processor.
Saute onion and pear in melted butter in skillet for 3 minutes.
Add reserved marinade; bring to a boil, then stir in pureed apricot mixture; cook and stir until thickened.
Stir in grapes and season to taste with salt and pepper.
Serve over steaks.
Carbs 1 g.
