Pork cuts two different ways

The other white meat, pork, often takes a back seat to chicken and beef. If you are trying to watch your weight, pork is a far better protein than beef. It’s leaner and not as expensive. You can be creative with pork as you can be with other proteins.

Today, I want to share with you two cuts of pork that make great meals. The first is a Pork Steak with Chimichurri Sauce. The second is a Creole Seasoned Pork Tenderloin with Citrus Chutney. They are both great tasting dishes that will leave your family asking when can we have this again. So, gather your ingredients, and Let’s head to the kitchen!

Pork Steak with Chimichurri Sauce

Pork steaks are a great way to have a steak experience without beef. The key is to not overcook the pork. Gone are the days when you have to cook pork until it’s dry.

1/2 cup firmly packed dark brown sugar

3 tablespoons kosher salt

1 tablespoon chili powder

1 teaspoon ground black pepper

1 teaspoon granulated onion

1 teaspoon granulated garlic

1 teaspoon cayenne pepper

6 (1/2-inch thick) pork sirloin cutlets (about 2 pounds)

Chimichurri Sauce (recipe follows)

Spray grill rack with nonflammable cooking spray. Preheat grill to high heat (400-500℉).

In a small bowl, combine brown sugar, salt, chili powder, pepper, granulated onion, granulated garlic, and cayenne.

Pat pork dry with paper towels, and sprinkle both sides with seasoning. Grill pork over direct heat, turning every 5 minutes, until a meat thermometer registers 145℉, about 20 minutes. Let rest for 10 minutes. Serve with Chimichurri sauce.

Chimichurri Sauce

Chimichurri sauce is a great addition to any beef or pork steak. This Argentinian sauce has a great freshness with just a touch of heat.  It’s also great for chicken and fish.

1 cup finely chopped fresh parsley

1 cup extra-virgin olive oil

1/4 cup fresh lemon juice

2 tablespoons minced garlic

1 tablespoon kosher salt

1 tablespoon dried oregano

1 tablespoon crushed red pepper

In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour before serving.

Creole Seasoned Pork Tenderloin with Citrus Chutney

Like the tenderloin of beef, which filets come from, the pork tenderloin is the tenderest piece of the hog. Pairing it with this home-made chutney makes for a wonderful main dish for your meal.

2 (1 pound) pork tenderloins

1/4 cup plus 2 tablespoons olive oil, divided

1 tablespoon Creole seasoning

1 cup apple cider vinegar

1 1/2 teaspoons orange zest, divided

1/2 cup fresh orange juice

1/2 cup sugar

1 (3-inch) cinnamon stick

1/3 cup chopped dried apricots

1/2 cup chopped dried pineapple

1/2 teaspoon kosher salt

1/2 cup orange marmalade

1/2 cup chopped toasted pecans

Rub pork with 2 tablespoons oil and Creole seasoning. Set aside.

In a medium saucepan, combine vinegar, 1 teaspoon zest and juice, sugar, cinnamon, apricot, pineapple and salt; bring to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 10 minutes. Remove cinnamon stick with a slotted spoon, and discard. Stir in orange marmalade, pecans and remaining 1/2 teaspoon orange zest.

In a large skillet, heat remaining 1/4 cup olive oil over medium-high heat. Cook pork tenderloin 6 minutes per side or until a meat thermometer inserted in thickest portion registers 145℉. Remove from heat; cover, and let stand 10 minutes. Slice, and serve with chutney.

The great thing about these recipes is the inclusion of items that can be used for other dishes. Chimichurri sauce is always a welcomed addition at my dinner table. The chutney is a great way to bring freshness to a dish. My philosophy has always been, if it’s something you like, you can find a way to make it part of your meal. Good Cooking! Good Eating! Good Living!