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.
EASY TENDER GRILLED PORK STEAK
Make and share this Easy Tender Grilled Pork Steak recipe from Food.com.
Provided by WI Cheesehead
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Season steak with all the seasonings.
- Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.
Nutrition Facts : Calories 696.7, Fat 44.3, SaturatedFat 15.9, Cholesterol 253.3, Sodium 185, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 68.5
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 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-GRILLED PORK
Provided by Judith Fertig
Categories Mustard Low Carb Quick & Easy Low Cal High Fiber Backyard BBQ Dinner Pork Tenderloin Summer Grill Grill/Barbecue Healthy Tarragon Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Spray grill rack with nonstick spray. Prepare barbecue ( medium-high heat ). Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Brush mustard sauce generously on both sides of pork cutlets.
- Grill pork until just cooked through and firm to touch, 2 to 3 minutes per side. Transfer to plates. Serve with Grilled Red and Green Cabbage Slaw.
MUSTARD GRILLED STEAKS
For a new idea for the grill, try this steak. Your family will be impressed at how delicious this is.-Sharon Kraeger, Plattsmouth, Nebraska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients. Brush over both sides of the steaks and onion slices. Grill over hot heat, turning once, 15-20 minutes or until steaks have reached desired doneness and onion is tender. Brush occasionally with sauce during grilling. Serve onion slices alongside each steak.
Nutrition Facts :
PORK SHOULDER STEAKS WITH GRILLED MUSTARD GREENS RECIPE
Like a rib eye, pork shoulder has lots of intramuscular fat, and like strip steak, it has satisfying chew. Slicing it thickly and grilling it swiftly maximizes the enjoyment of both.
Provided by Molly Baz
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toast fennel and mustard seeds in a small saucepan over medium heat, stirring occasionally, until fragrant and mustard seeds are just beginning to pop, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool. Add peppercorns and red pepper flakes and finely grind. Transfer to a small bowl and mix in cinnamon.
- Season pork steaks generously with salt and rub all over with spice mixture. Cover and let sit at room temperature 1 hour.
- Prepare a grill for medium heat; oil grate. Grill steaks, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145°F for medium, 5-7 minutes. Transfer steaks to a cutting board, squeeze a lemon half over, and drizzle with olive oil. Let rest 10 minutes.
- Meanwhile, grate garlic into a large bowl and whisk with 2 Tbsp. olive oil. Add mustard greens and toss to coat; season with kosher salt and pepper. Spread out greens over grate (save bowl) and grill until lightly charred and just wilted, about 45 seconds per side. Transfer back to bowl and squeeze remaining lemon half over. Add red pepper flakes and toss to coat.
- Transfer greens to a platter. Thinly slice pork against the grain and place on top of greens. Drizzle any accumulated juices left on your cutting board over and sprinkle with sea salt.
- Pork can be seasoned 1 day ahead. Cover and chill. Let sit at room temperature 1 hour before grilling.
GRILLED HAM STEAK WITH MUSTARD SAUCE
Four ordinary ingredients become one extraordinary main dish with this 20-minute recipe!
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.
- Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.
Nutrition Facts : Calories 180, Carbohydrate 8 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1320 mg
GRILLED HAM STEAK WITH MUSTARD SAUCE
This sauce works with pork chops too. We like ham steaks on the grill and this recipe is wonderful.
Provided by mommyoffour
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix mustard, honey and preserves.
- Heat grill.
- Grill ham uncovered for 4 minutes.
- Turn ham and brush mustard mixture on.
- Grill 4 minutes longer.
- Turn ham and brush remaining mixture
- Grill 2 minutes longer.
- Serve.
GRILLED PEACH- AND MUSTARD-GLAZED PORK TENDERLOIN
A Betty Crocker cookbook shares a healthy recipe! Fruit preserves and mustard give the zip to low-fat meat.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h40m
Yield 6
Number Of Ingredients 6
Steps:
- In shallow glass or plastic dish or resealable freezer plastic bag, mix marinade ingredients. Add pork; turn to coat. Cover dish or seal bag; refrigerate, turning pork occasionally, at least 1 hour but no longer than 8 hours.
- Heat gas or charcoal grill. Remove pork from marinade; reserve marinade. Place pork on grill over medium heat. Cover grill; cook 20 to 25 minutes, brushing occasionally with marinade and turning once, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.
- In 1-quart saucepan, heat remaining marinade to boiling; boil and stir 1 minute. Cut pork into slices; serve with marinade.
Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 22 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 13 g, TransFat 0 g
DIJON GRILLED PORK CHOPS
My husband loves this sweet and tangy marinade! We serve it with applesauce on the side and mashed potatoes.
Provided by Laguna Lala
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 8h25m
Yield 4
Number Of Ingredients 5
Steps:
- Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate.
- Remove pork chops from marinade and discard bag and marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.
Nutrition Facts : Calories 424.7 calories, Carbohydrate 28.5 g, Cholesterol 127 mg, Fat 10.9 g, Protein 49.5 g, SaturatedFat 3.7 g, Sodium 829.6 mg, Sugar 22.3 g
MOLASSES-GLAZED GRILLED PORK LOIN
A molasses-and-mustard glaze adds tang to grilled pork loin. Serve with Roasted Italian Plums. Leave a cool spot on the grill for cooking the roasts after they are glazed; turn them frequently to avoid burning.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Heat charcoal or gas grill. In a small bowl, whisk together molasses, grainy mustard and dry mustard, and season with salt and pepper. Set aside.
- Tie each pork loin with kitchen twine in four to five places to form a nice, round shape. Season liberally with salt and pepper. Sear until well browned on all sides, 15 to 20 minutes total.
- Brush with the glaze, and cook, turning and basting frequently, 5 minutes. Move to cooler part of grill, and close lid. Continue cooking, basting and turning occasionally, until an instant-read thermometer registers 160 degrees, 30 to 40 minutes.
- Transfer the pork to a serving platter, and let rest 10 minutes before carving.
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- Trim fat from tenderloins. Place tenderloins in a plastic bag set in a shallow dish. For marinade, combine apple juice, vinegar, shallots, mustard, oil, brown sugar, soy sauce, and pepper. Pour over meat; close bag. Marinate in refrigerator for 30 minutes, turning bag occasionally.
- In a grill with a cover arrange preheated coals around a drip pan. Drain tenderloins, reserving marinade. Place tenderloins on the grill rack directly over medium-hot coals; grill for 8 minutes, turning once to brown both sides. Move tenderloins over drip pan; insert meat thermometer in center of thickest tenderloin. Cover and grill for 15 to 20 minutes more or until meat thermometer registers 160 degree F.
- Meanwhile, for sauce, pour reserved marinade into a medium saucepan. Bring to boiling and reduce heat. Simmer, uncovered, about 8 minutes or until reduced to 2/3 cup. Slice the tenderloins across the grain. Serve with the sauce. If desired, sprinkle with chives. Makes 6 servings.
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- Pat pork steaks dry with paper towels and set out to come to room temperature while you make the grill fire. Use pecan wood for smoke flavor and heat to about 300°.
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