Pork Steaks Grilled With Mustard, Mayonnaise And Tarragon
You can find great bargains in larger cuts of pork buy a whole loin if you can find it and cut what you need for the recipe then cut portions for roasts or steaks for the freezer from the remainder. Pinot Noir from Oregon or stand up Merlot work well with this dish.
1/2 cup Dijon mustard
1/4 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon (packed) golden brown sugar
Salt and Pepper
21/2 – 3 lbs. trimmed boneless pork loin, cut crosswise into 3/4-inch-thick “steak” slices
Here’s What To Do:
Prepare barbecue for direct, medium-high heat. Whisk mustard, mayonnaise, tarragon, and brown sugar in medium bowl. Salt and pepper the pork steaks then place them in the bowl of mustard sauce and cover each steak generously on both sides, let them marinate while the grill gets going.
Grill pork until just cooked through and firm to touch and still a little pink, 3 to 4 minutes per side. Transfer to sheet pan or plate and cover with foil, serve as soon as possible. Try with grilled Portobello mushrooms and asparagus.
What Goes With What Wines Selections
Erath ’07 Pinot Noir, Oregon (Pinot_Noir)
The wine starts with a silky sweet entry that leads to bright flavors of red currant, raspberry and orange peel. Good balance and acidity with a bit of an herbal finish R-88 $18.
Jigsaw ‘07 Pinot Noir Oregon (Pinot_Noir)
The wine has a mineral-driven flavor that combines strawberry, cherry and a floral note with great balance and brilliant fruit with a clean finish. R88 $13.99