http://s199.photobucket.com/albums/a...7/Pork%20loin%
20steaks%20in%20tangy%20sauce/


http://tinyurl.com/2y92pm


The rub/marinade is made up of crushed garlic, lots of cracked pepper,
crushed ginger and EVOO.

I only got pics of the first 3 steps. As they were sitting and
marinating, I got a callout which delayed me by about 2 hours by which
time the SO was arriving home. So things were rather rushed at that
stage.

I pan fried the steaks for a minute on both sides to brown them up, and
added the sauce in, covered, lowered the temp to a simmer and let them
sit for about 5 mins. Took the cover off, took the steaks out and
reduced the sauce by about 1/2.

The sauce was made of .......

3 tablespoons BBQ sauce
3 tablespoons dry sherry
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce

The sauce turned out sweet/tangy/tart.

We had it with creamy mashed potatos, and some steamed veges.

The SO liked it because it made the pork taste like chicken ;-)


--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli

"PeterLucas" > wrote in message
0.25...
> http://s199.photobucket.com/albums/a...7/Pork%20loin%
> 20steaks%20in%20tangy%20sauce/
>
>
> http://tinyurl.com/2y92pm
>
>
> The rub/marinade is made up of crushed garlic, lots of cracked pepper,
> crushed ginger and EVOO.
>
> I only got pics of the first 3 steps. As they were sitting and
> marinating, I got a callout which delayed me by about 2 hours by which
> time the SO was arriving home. So things were rather rushed at that
> stage.
>
> I pan fried the steaks for a minute on both sides to brown them up, and
> added the sauce in, covered, lowered the temp to a simmer and let them
> sit for about 5 mins. Took the cover off, took the steaks out and
> reduced the sauce by about 1/2.
>
> The sauce was made of .......
>
> 3 tablespoons BBQ sauce
> 3 tablespoons dry sherry
> 3 tablespoons red wine vinegar
> 1 tablespoon Worcestershire sauce
>
> The sauce turned out sweet/tangy/tart.
>
> We had it with creamy mashed potatos, and some steamed veges.
>
> The SO liked it because it made the pork taste like chicken ;-)
>
>
> --
> Peter Lucas


Sounds nice, Peter...You had a lot of fat on that steak though....
--
Bigbazza (Barry) Oz

"Bigbazza" > wrote in news:5u36l3F1gfv0jU1
@mid.individual.net:


>>
>>
>> http://tinyurl.com/2y92pm
>>

>
>
> Sounds nice, Peter...You had a lot of fat on that steak though....


It was left on for the cooking, but was cut off for the serving.

The pooch loved it and the leftover mash potatos and veges :-)


I do the same same for steak/t-bones/bacon etc.

But *never* for lamb chops. *All* the fat has to come off them before being
cooked.


--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli