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Recipe: Brined Sirloin Steaks with Orange and Rosemary

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Recipe by: Ontario Pork Ingredients: 4 brined Ontario pork sirloin steaks, boneless, 750 g (1.5 lb) 1 medium orange 30 ml (3 tbsp) chopped fresh or dry rosemary 30...
Foodservice and Hospitality magazine is the authoritative voice of Canada’s foodservice and hospitality industry. Established in 1968, Foodservice and Hospitality has a long history of engaging foodservice and hospitality decision makers — those with the authority to choose or recommend products and services.
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