Market Fresh (Part 3)
This article was written by Kristel Matousek and was featured in our March issue of Home By Design magazine. Recipe and photographs by Kristel Matousek from www.photoricalfood.com. To visit the original Home By Design article, click here.
ENTERTAIN WITH DELECTABLE HORS D’OEUVRES
PORK LOIN STEAKS & APPLE CHUTNEY
- 3 tablespoons butter
- ½ cup fine diced onion
- 3 cloves garlic, minced
- 2 green apples, fine diced
- 1 serrano pepper, fine diced
- 1 teaspoon finely grated fresh ginger
- ½ cup light-brown sugar
- ⅛ teaspoon ground cinnamon
- ¼ cup apple cider vinegar
- ¼ cup water
- ¼ cup chopped cilantro
- 1 (2-pound) pork loin
- 2 teaspoons salt
- ½ teaspoon pepper
- Oil as needed
In a saucepan over medium heat, melt the butter and sauté the onion, garlic, apples, serrano pepper, and ginger to soften. Stir in the light-brown sugar and season with cinnamon.
Deglaze the pan with apple cider vinegar and cook to reduce until almost dry. Add the water, bring to a simmer, and reduce to jam consistency. Mixture will thicken slightly when cooled. Remove from heat and let cool fully before adding the cilantro. Chill for at least 1 hour before serving.
Preheat a skillet over medium-high heat and add enough oil to lightly coat the bottom of the skillet.
Prepare the steaks by cutting the pork loin into ½-pound steaks. Pound the steaks to an even thickness of ¼ inch.
Combine the salt and pepper and season the pork steaks on both sides.
Gently place the steaks in the preheated skillet and rest a meat press on top to promote even cooking. Sear the steaks on one side, then flip to sear the other side halfway through cooking.
Once done, remove the steaks from the pan and let rest for 5 minutes before cutting or serving.
Top with chutney and serve warm.