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Chef Irene Chapski
Carnaval Brazilian BBQ
Pork Sirloin with Sumac Honey Dijon Glaze
A glaze made with vibrant red sumac gives this pork its luscious colour. The spice can be found at bulk barn.
INGREDIENTS
2 Tbsp chilli powder
2 Tbsp paprika
1 Tbsp sumac
2 Tbsp garlic powder
2 Tbsp onion powder
1/2 tsp canola oil
1/4 cup grainy Dijon mustard
1/2 cup honey
1/2 tsp salt
1 lb pork sirloin
METHOD
1. Combine all ingredients except for pork to create a glaze. Mix well. Mixture should have the consistency of a paste; if too thick, add 1 Tbsp
water and mix well.
2. Rub over pork and marinate in glaze overnight. Reserve some glaze for cooking.
3. Skewer pork on a rotisserie spit or grill flat on the barbeque until interior is pale pink. Brush extra glaze on at the beginning of grilling to
keep the colour vibrant.
Yield 1 lb pork sirloin