Is it just me or did last week just go by REALLY REALLY slowly? I can’t believe it hasn’t even been 2 weeks since I’ve been back from my holiday! And yes I will definitely be doing a couple of blog posts about it but I’m still trying to decide which photos to include in the posts since I have SO MANY! I should have something up this week and probably next week too.
For this post though I wanted to share a recipe I came up with over the weekend. Sometimes I get these ideas in my head of wanting to create a dish and then I just have to run with it and keep my fingers crossed that it will work… luckily 99% of the time it does!
This recipe uses pork loin steaks and Morello cherries in syrup. I’m not 100% sure if the Morello cherries can be classified as paleo since they have sugar in them BUT the ingredients on my jar of Morello cherries were clean and I believe the sugar is there to thicken up the syrup that the cherries sit in. In any case it’s not an ingredient that I use very often but there was something about pork and cherries together that had me thinking! I’ve heard that duck and Morello cherries go well together but I personally had never heard the same about pork. I knew that pork and apple went well together so I thought why not let’s give this a go!
The other reason why I chose pork is because I’ve always been a bit hesitant towards cooking with it. Maybe it’s because I hardly ever ate it growing up and I hardly ever saw my mum cooking with it, in fact when I try to remember the last time my mum cooked pork I really can’t remember anything! On the other hand lamb was a big feature in our house growing up so I’m automatically drawn to it.
Funnily enough it was the opposite for Joe and pork was featured a lot in the food he ate growing up. When we first got married I never made pork for us and left that up to him and even these days he does most of the cooking when it comes to pork. BUT I like to try out new things in the kitchen and don’t want to feel so scared or hesitant towards cooking pork products other than bacon! And to really kick off my journey into cooking more with pork I ordered myself a copy of ‘Beyond Bacon’ written by the Matt & Stacy of Paleo Parents (LOVE their work!) I thought Joe would love the book too since he really enjoys his pork so I’m looking forward to getting the book!!!
Ok enough chitchat! Here’s the recipe!
Pork Loin Steaks with Morello Cherry Sauce
- 2 TBS ghee
- 1 small onion, diced
- 250grams/8oz Morello cherries without the syrup
- 1 cup syrup from the jar of Morello cherries
- 1/2 cup organic low-sodium chicken stock, (preferably home-made)
- Zest of a lemon
- Juice of half a lemon
- 1 TBS balsamic vinegar
- 1 TBS raw honey
- Sea salt, to taste
- Black pepper, to taste
- Arrowroot powder, (optional)
- 6 pork loin steaks
- Sea salt, to taste
- Black pepper, to taste
- 1-2 TBS ghee, melted
- Heat up a saucepan on medium heat.
- Add in your ghee. Once melted add in your onion and cook until golden.
- Remove the onions and set aside in a bowl.
- Increase the heat then deglaze the pan by adding in the cherry syrup, chicken stock and balsamic vinegar.
- Add in your honey and lemon juice and mix well.
- Bring the mixture to a boil and continue to boil until the liquid in the pan is reduced by about half or you can see that it has thickened.
- Add in your Morello cherries and lemon zest. Use a fork or the back of a wooden spoon to smash the cherries. Don't worry if you don't get them all!
- Taste and season accordingly with some S&P.
- If you need to thicken up the sauce some more then mix in a Tbsp at a time of arrowroot powder off the heat.
- Set the sauce aside while you cook your pork.
- Heat up a skillet on medium-high heat.
- Season both sides of your pork loin steaks with S&P.
- Brush both sides of the steaks with some melted ghee and cook for about 3 minutes per side.
- Remove onto a chopping board and let rest for a couple of minutes before serving.
- Pour some Morello cherry sauce over the top and enjoy!
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