Glazed Ginger & Orange Pork Steaks
Ingredients
- 1 pinch ground white pepper (to taste)
- 4 cm piece ginger, finely grated
- 1/4 cup continental parsley
- 3 large oranges
- 1/2 cup pure maple syrup
- 1 cup orange marmalade
- 3 tsp Dijon mustard
- 2 garlic cloves, crushed
- 1/3 cup roasted salted cashews
- 6 pork loin steaks
Method
- Finely zest and juice 1 orange. Combine with marmalade, syrup, mustard, ginger, garlic, salt and white pepper in a shallow ceramic dish. Add steaks and turn to coat. Cover, refrigerate and marinate for at least 1 hour or overnight.
- Heat a chargrill pan or barbecue grill over medium heat. Cut remaining oranges into wedges. Remove pork from marinade, reserving marinade. Cook pork and orange wedges for 4 minutes on each side or until lightly charred and cooked through.
- Meanwhile, cook marinade in a small pan over medium heat. Bring to the boil and simmer for 3 minutes.
- Pour sauce over pork, if using a chargrill pan, and cook for a further 1 minute to glaze, or brush sauce on occasionally, if barbecuing.
- Combine cashews and parsley and serve with pork and oranges.
