The key to this salty-sweet pork steak dish is sourcing the best quality ingredients. Such as Belazu Ingredient Co.’s delightly thick 1.34 Balsamic Vinegar, Early Harvest Arbequina Extra Virgin Olive Oil, and Truffle & Pecorino Nut Mix. For a pork-infused glaze, cook onions and garlic in the juices of the cooked meat.
Cast Iron Skillet Pan
For the pork
4 medium-sized pork loin steaks
Pinch flaked sea salt
Pinch crushed red peppercorn
For the Glaze
Yellow onion, finely chopped
4 cloves garlic, crushed
50g (1.7oz) honey
50g (1.7oz) Balsamic Vinegar
1 tbsp extra virgin olive oil
Juice of ½ lemon
Handful mixed nuts, finely chopped
2-3 sprigs fresh rosemary
Salt and pepper, to taste
100g (1 stick) butter
Place your Cast Iron Skillet Pan inside the oven to preheat.
In a bowl, combine the balsamic vinegar, honey, lemon juice, and olive oil and whisk until combined. Set aside.
Season your room temperature pork steaks with olive oil, salt, and crushed pink pepper. Make sure to rub both sides liberally.
Remove the preheated pan and carefully lay your steaks inside. Return the pan to the oven and cook for 2 minutes before flipping. Cook for a further couple of minutes until the pork is crispy on the edges, but tender and cooked through on the inside. Use a meat thermometer to check for a 63°C (145°F) internal temperature.
Remove the pan and move the steaks to a plate, then cover with tin foil to keep warm. Add the chopped onions and garlic to the still-hot skillet and return the pan to the oven to cook for 3-4 minutes, until soft and golden brown. Make sure to give the pan a shake halfway through.
Remove the pan and add your balsamic mix, rosemary, chopped nuts, and salt and pepper. Return the pan to the oven and bring the sauce to a simmer. Remove and stir in the butter, mixing well until the sauce is thick and silky.
Serve the pork with a generous serving of sauce on the top. This dish pairs wonderfully with our Roast Kohlrabi 2 ways recipe!