Ingredients
- 1 16-oz pork loin
- Marinade
- 2 oz soy sauce
- ¼ cup brown sugar
- ¼ cup mustard
- Salt & Pepper
- Pepper Relish
- 1 oz olive oil
- 1 red pepper diced
- 1 yellow pepper diced
- 1 jalapeño minced
- 1 red onion diced
- 2 clove garlic minced
- 1 tablespoon fresh thyme
- Juice and zest of 1 lime
- 2 oz sherry vinegar
- 2 oz honey
- ¼ cup chopped fresh cilantro
- 2 oz extra virgin olive oil
Instructions
Mix together soy sauce, brown sugar, mustard, salt and pepper. Coat pork in mixture and let marinate in a non reactive bowl for 1 hour. (While it’s marinating, start cooking the pepper relish.)
To a hot pan, add olive oil, peppers, onions, garlic and thyme. Stir the vegetables and allow to cook and sweat for 3-5 minutes. Add sherry vinegar and lime juice and reduce liquid by half. Remove from heat and add honey, lime zest, olive oil and cilantro. Stir to mix and top sliced pork steaks.
Cook the pork loin over hot charcoal until nicely charred, then rest to prefect medium. Cook for 4-6 minutes per side, until the internal temperature reaches 145°F. Rest for 5 minutes before slicing. (If a grill is unavailable, cook pork in a cast iron skillet on a stovetop for 5-7 minutes per side, until the internal temperature reaches 145°F. Rest for 5 minutes before slicing.)
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