A little Middle Eastern influence here with honey and pomegranate molasses providing a sweet & sour taste and a delicious sauce. This recipe would work just as well with lamb steak fillets.
Ingredients (serves 2)
2 pork loin steak fillets
1 tsp garlic powder
1 tbsp pomegranate molasses
Juice of half a lemon
1/2 tsp salt
Oil for frying
20g butter
100ml chicken or vegetable stock
Salt to taste
2 Tbsp honey
Method
Ingredients (serves 2)
2 pork loin steak fillets
1 tsp garlic powder
1 tbsp pomegranate molasses
Juice of half a lemon
1/2 tsp salt
Oil for frying
20g butter
100ml chicken or vegetable stock
Salt to taste
2 Tbsp honey
Method
- Whisk together the garlic powder, pomegranate molasses, salt & lemon juice in a small bowl. Add the pork steaks & place in the fridge for 30 minutes overnight..
- Heat at the oil in a non-stick pan. Remove the pork from marinade, allowing the excess to drip off. Do not discard.
- Sear on the pork both sides for approximately 2-3 minutes (depending on size) on medium high heat until browned and cooked through. Remove and keep warm.
- Add the butter, stock, reserved marinade & honey to the pan and bring to a simmer. Allow the sauce to reduce until thick and glossy and pour over the pork steaks.
Last edited:
