Pork Shoulder Steaks With Horseradish Mustard Sauce Recipes

PORTERHOUSE STEAK WITH HORSERADISH SAUCE

Steps:

• Heat a grill or grill pan to medium-high heat.
• Sprinkle the steak on both sides with salt and pepper. Brush the grill grates with oil and carefully place the steak on the hottest part of the grill. Cook until the internal temperature is 135 to 140 degrees F, about 8 minutes per side. Remove the steak and let it rest on a cutting board for about 10 minutes.
• Meanwhile, mix the sour cream, mayonnaise, horseradish, Worcestershire and 1 tablespoon parsley in a small bowl. Slice the steak 1/2-inch thick. Spread half of the horseradish sauce on a platter, then arrange the steak on top of the sauce (keep the bone on the platter to show it is a porterhouse). Drizzle a little more sauce on and sprinkle with the remaining parsley.

PORK TENDERLOIN STEAKS WITH MUSTARD CIDER SAUCE

Steps:

• Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat.
• Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium.
• Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.

PORK SHOULDER STEAKS WITH HORSERADISH-MUSTARD SAUCE

Steps:

• Sauce:
• Mix horseradish, both mustards, and honey in a small bowl to combine; season with salt.
• Steak and assembly:
• If using nori, finely grind in a spice mill or mortar and pestle. Mix coriander, mustard powder, brown sugar, pepper, garlic powder, and half of nori powder (if using) in a small bowl. This is your dry rub. Set remaining nori powder aside for serving.
• Prepare a grill for medium-high heat; oil grate. Season steaks generously with salt. Sprinkle generously all over with dry rub. Grill, turning every 1-2 minutes, until lightly charred and an instant-read thermometer inserted into the thickest part of pork registers 140°F, 7-9 minutes. Transfer to a cutting board and let rest 5-10 minutes before thinly slicing.
• Spread mustard sauce onto plates and arrange pork over. Top with horseradish and sprinkle with reserved nori powder.

TANGY SWEET AND SOUR PORK SHOULDER STEAK BAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Season the steaks with seasoning salt or white salt and pepper.
• Heat oil in a skillet over medium heat then brown the pork steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
• Transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
• Top the steaks with green bell pepper slices.
• In a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
• Add in the ketchup, honey, cider vinegar, Worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
• Pour the sauce over the browned pork steaks in the baking dish.
• Cover tightly with heavy foil.
• Bake for 1 hour.
• Uncover and season sauce with salt if desired and turn the steaks over with long tongs.
• Place back in the over uncovered until tender about 20-30 minutes longer or until the pork is tender.
• Skim off any fat from the top of the sauce.

PORK WITH HORSERADISH-MUSTARD SAUCE

Steps:

• Combine garlic, pepper and salt to taste, rub over tenderloins.
• Cover and chill 1 hour.
• Preheat oven to 425 degrees.
• Lightly coat rack of shallow roasting pan with non-stick cooking spray.
• Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
• Place in roasting pan on rack.
• Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
• Let stand 10 minutes before slicing.
• Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
• Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
• Serve over tenderloin.

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

GRILLED STEAKS WITH HORSERADISH-MUSTARD SAUCE

Steps:

• In small bowl, combine all sauce ingredients; mix well. Refrigerate while cooking steaks.
• Heat closed contact grill for 5 minutes.
• Meanwhile, brush steaks with oil. Sprinkle both sides of each steak with garlic-pepper blend and seasoned salt.
• When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until of desired doneness. Serve sauce with steaks.