GRILLED PORK STEAK WITH MUSTARD GLAZE
Pork blade steaks are thin, so they cook up in a flash: 10 minutes on the grill, and they're done. These are shellacked with mustard, dusted with fennel pollen, and plated alongside grilled melon, squash blossoms, and pickled garlic scapes. Nothing is more summery.
Provided by Justin Smillie
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will in turn light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the chimney and pour the charcoal into the grill. Using oven mitts, replace the grill rack.
- Season the pork: Set the pork on a parchment-lined rimmed baking sheet. Brush with mustard, then season with pepper and several generous pinches of salt. Flip the meat, press down so it absorbs the seasonings, and repeat on the other side. Sprinkle fennel pollen over the meat on both sides and set aside.
- Grill: Cut the melon in half, scoop out the seeds, and cut into 7 or 8 wedges. Place on the outer edges of the grill, where the heat is indirect, and cook 4-6 minutes, turning halfway through. Lay the pork steaks in the middle of the grill over the hotter, direct heat. Place foil-wrapped bricks on top of the pork to keep the meat's edges from curling. Remove every 2 minutes to flip the meat, then replace bricks. If the meat flares up, move it to another spot on the grill. Halfway through grilling (which will take a total of about 6-10 minutes), baste the pork on both sides with the butter mop, and sprinkle with sugar to aid the caramelization. When the melon and the pork are both nicely charred, switch their locations on the grill: move the pork to the cooler edge of the grill and the melon to the hot center for about a minute, to warm through. Meanwhile, cut the radishes into large slices and set aside.
- Finish the dish and assemble: Grill the pickled garlic scapes for 1-2 minutes. On a serving platter or wooden board, plate the pork steaks, melon, charred garlic scapes, and radishes. Sprinkle everything with fresh lemon juice, a pinch of fennel pollen, and salt. Drizzle olive oil over the melon and scatter torn squash blossoms just before serving.
- For the garlic confit, preheat oven to 300 degrees F. In a small saucepan, add the garlic cloves, olive oil, lemon peel, and bay leaf. Cover and bake 1-1½ hours, until the garlic is tender and golden. For the butter mop, heat a small saucepan over medium-high heat. Add half the garlic confit (the remainder will last, refrigerated, up to two weeks); break it up and let it sizzle, 2-3 minutes. Add the vinegar and cook, stirring occasionally, until the mixture becomes a thick paste. Add butter, 2 tablespoons at a time, whisking with each addition. Bring the butter to a boil, then reduce heat to low. Whisk in the mustard and black pepper, and set aside until it's time to baste.
- Place 10 garlic scapes in a jar. Combine the rest of the ingredients in a small saucepan and bring to a boil; pour the liquid over the scapes to scald them. Seal the jar and place in a cool, dark place for 10 days to ferment.
GRILLED PORK WITH HOT MUSTARD
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the soy sauce, wine, brown sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing., In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
Nutrition Facts : Calories 197 calories, Fat 7g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 408mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
MUSTARD & HERB GRILLED PORK CHOPS
Make and share this Mustard & Herb Grilled Pork Chops recipe from Food.com.
Provided by Derf2440
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside.
- Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.).
- Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.).
GRILLED PORK WITH HOT MUSTARD (TOH)
Make and share this Grilled Pork With Hot Mustard (Toh) recipe from Food.com.
Provided by CorriePDX
Categories Pork
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 160°. Let stand for 5 minutes before slicing.
- In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
Nutrition Facts : Calories 207.4, Fat 7, SaturatedFat 2.2, Cholesterol 74.8, Sodium 530.5, Carbohydrate 10.3, Fiber 0.7, Sugar 8.5, Protein 24.5
GRILLED PORK WITH HOT MUSTARD
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.
- In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 11.6 g, Cholesterol 72.8 mg, Fat 4.5 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 1.4 g, Sodium 666.2 mg, Sugar 8.2 g
GRILLED PORK WITH HOT MUSTARD
I love Chinese food, and this soy-marinated tenderloin is one of my favorites. It's terrific served warm or cold, especially when dipped in the zippy mustard sauce.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
- Drain and discard marinade. Grill pork, covered, over indirect medium-hot heat for 25-40 minutes or until a meat thermometer reads 145 degrees F (63 degrees C). Let stand for 5 minutes before slicing.
- In a small bowl, combine the mustard, honey and horseradish. Slice pork; sprinkle with sesame seeds. Serve with hot mustard.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 11.6 g, Cholesterol 72.8 mg, Fat 4.5 g, Fiber 0.3 g, Protein 23.9 g, SaturatedFat 1.4 g, Sodium 666.2 mg, Sugar 8.2 g
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