Put the Zing Back in Grilling With Juicy Pork Recipes

MISSION, KS--(Marketwire - Jul 18, 2011) - (Family Features) For grilling grub that really sizzles, get your creative juices flowing with pork, the season's most versatile protein. Pork is a perfect canvas for the bold tastes your family craves and will reignite your grill with fun, flair and flavor.

To ignite your inspiration at the grill, look no further than self-proclaimed "Pal of Pork," Guy Fieri. Pork Blade Steak Piccata, from his new book "Guy Fieri Food," is an off-the-hook take on a classic, and it's sure to light your creative fires. Pork is a perfect match for the zesty capers, tangy lemons and fragrant parsley that make this Italian staple sing.

Fieri's piccata recipe puts the pizzazz back in grilling. For more on how to get inspired at the grill all year long, turn to these tips from the National Pork Board:

• Adjust your cook time for juicy, tender meat. Have you heard? The USDA lowered its temperature recommendation for pork, confirming that 145°F is a safe internal temperature for chops, tenderloin and roasts. Grilling pork this way will yield a final product that's typically pinker in the middle -- and juicier than any pork you've ever made. The National Pork Board suggests using a digital cooking thermometer for an accurate temperature reading.
  
  
• Choose the right cut. When it's time to get dinner on the table quickly, pork cuts like loin chops and blade steaks can be cooked up in less than 30 minutes. These cuts taste best cooked fast over high heat, taking on a flavorful sear while staying juicy and tender on the inside. When "low and slow" better fits the mood, pulled pork and ribs are satisfying, crowd-pleasing backyard wonders.
  
  
• Your grill is a stove, too. Plop an oven-safe skillet on the grill to whip up a quick sauce or zesty side to go with your main dish. The skillet is a great tool for building layers of flavor. Simmer a marinade and baste meat while you grill. Over high heat, fry an egg as an effortlessly rich, sunny topper to a pork chop. Over low heat, caramelize onions for a sweet complement to spice-rubbed ribs.

For more mouthwatering tips and sizzling recipes, visit www.PorkBeInspired.com. You can also follow the National Pork Board on Facebook at www.facebook.com/PorkBeInspired and on Twitter @AllAboutPork.

Pork Blade Steak Piccata
Yield: 4 to 6 servings

4	1-pound pork blade steaks
1	tablespoon lemon juice, freshly squeezed
1	tablespoon capers, drained
1	tablespoon flat-leaf parsley, chopped
	Salt and pepper
Marinade:
1/4	cup garlic cloves, smashed (about 12 cloves)
3	tablespoons capers, drained
1/2	cup white wine
1 1/2	tablespoons Dijon mustard
1	teaspoon kosher salt
2	teaspoons black pepper, freshly cracked
1 1/2	tablespoons lemon zest, grated
3	tablespoons lemon juice, freshly squeezed

In medium bowl, combine all marinade ingredients and stir until fully incorporated. Add blade steaks, cover and marinate for 30 minutes (or up to 3 hours) at room temperature.

Preheat grill to high.

Remove steaks from marinade, brushing off any large pieces. Bring marinade to a boil in a saucepan for 3 to 4 minutes, and set aside to baste while you grill.

Grill steaks while basting with reserved marinade. Remove from grill when well marked on both sides, about 3 to 5 minutes per side. Let rest 5 minutes.

To serve, slice and season with the salt, pepper, lemon juice, capers and parsley.

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