Pork Loin Steaks with Morello Cherry Sauce

Pork loin steaks with morello cherry sauce

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!

Bowl of morello cherry sauce

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

Pork loin steaks with morello cherry sauce

Ingredients for the Morello cherry sauce:
  • 2 Tbsp grass-fed butter/ghee.
  • 1 small onion (or use 2-3 shallots).
  • 1 cup syrup from the jar of Morello cherries.
  • 1/2 cup organic low-sodium chicken stock (preferably home-made). If you’re in the UK I’ve found the Kallo brand of stock to be the best, it’s organic, gluten free and dairy free.
  • Zest of 1 lemon.
  • Juice of 1/2 a lemon.
  • 1 Tbsp balsamic vinegar.
  • 250grams/8.8ounces Morello cherries without the syrup.
  • 1 Tbsp raw honey.
  • Sea salt.
  • Freshly cracked black pepper.
  • Arrowroot powder (optional).
Ingredients for the pork loin steaks:
  • 6 x pork loin steaks. Mine were about 1cm/0.4″ thick.
  • Sea salt.
  • Freshly cracked black pepper.
  • 1-2 Tbsp melted grass-fed butter/ghee.
Method for the Morello cherry sauce:

Heat up a skillet or a saucepan on medium heat (you can use either one but using a skillet will reduce the liquid in this sauce faster).

Add in your butter/ghee. Once melted add in your onion/shallots and cook until golden.

Remove the onions/shallots and set aside in a bowl (you can add these on top of your cooked pork later if you like). 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.

Method for the pork loin steaks:

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 butter/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 of your Morello cherry sauce over the top and enjoy!

I had mine with some cauliflower rice on the side :)

Comments

  1. says

    I’m not usually a fan of pork, but this looks really great. Perhaps I’ll make it for the pork lovers in the family and enjoy it myself :-)

  2. says

    Thanks! It was pretty tasty :) I really want to make the sauce again hehe! Yeh as you read in the blog post I’m not a big pork cooker/eater but I’m trying to become better with it! That’s so interesting that you say that about Gather because I feel like people go on and on about the recipes! I was contemplating wether to get it or not and then thought well it’s really UNLIKELY that I’m going to be doing any entertaining here since it’s just Joe and I! So I thought it might just be a waste of money to order it! As for Beyond Bacon, I ordered it for both myself and Joe since I know he likes his pork and thought it might be fun for him to go through the recipes etc. Plus from what I’ve read it looks like it would have more useful recipes than a book like Gather, on the other hand I’m SOOO BAD with using recipes from cookbooks! I have had Practical Paleo for AGES and I think I’ve only made 2 recipes from it lol! I guess that’s the problem with being a food blogger, you’re always just wanting to come up with your own stuff! I’ll let you know about Beyond Bacon though once i get it!

  3. says

    Yum, looks so good! I’m not a big pork chop person, but I think I could handle something like this. I’ll be anxious to hear what you think of Beyond Bacon. I haven’t seen it or ordered a copy yet, but have seen lots of posts about it. I want to know whether it’s worth it or not. The last paleo cookbook I bought was Gather and aside from the gorgeous photos, I was a little disappointed in the recipes.

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