Pork steak with pumpkin and sage
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 612, total fat 38 G., saturated fats 11 G., proteins 45 G., carbohydrates 24 G., fiber 3 G., cholesterol 145 mg, sodium 425 mg, sugar - G.
Calories 612, total fat 38 G., saturated fats 11 G., proteins 45 G., carbohydrates 24 G., fiber 3 G., cholesterol 145 mg, sodium 425 mg, sugar - G.
This dish uses bone-in pork loin steaks. A quick marination in a savory sage brine makes the meat even juicier and more flavorful. Pan-fry the pork and serve with a side of roasted butternut squash seasoned with sage and nutmeg. The savory juices left in the pan are used to make a delicious sauce with lemon, brown sugar, and sage. Its tartness perfectly complements both the tender meat and the sweet squash.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. l. brown sugar
- 12 fresh sage leaves
- 4 pork steaks, 2-2.5 cm thick, on the bone (T-bone)
- 1 medium butternut squash, peeled, halved lengthwise and sliced crosswise
- 3 tablespoons extra-virgin olive oil
- 1/4 tsp. grated nutmeg
- 3/4 cup lightly salted chicken broth
- Juice of half a lemon
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Cooking the dish according to the recipe:
- Preheat oven to 220°C (425°F). Combine 1/2 cup water, 2 tablespoons salt, 1 tablespoon brown sugar, and 4 sage leaves in a small saucepan. Heat, stirring, over medium-high heat until the sugar and salt dissolve. Pour the mixture into a large bowl and add 5 cups cold water. Place the pork steaks in the brine and refrigerate for 10 minutes.
- Chop 3 sage leaves and set aside. Combine the remaining 5 sage leaves with the pumpkin, 2 tablespoons olive oil, nutmeg, and 1/2 teaspoon salt. Place on a baking sheet and roast until tender, 25-30 minutes.
- In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Pat the pork dry with paper towels. Add to the skillet and cook until a meat thermometer inserted into the center of the steak registers 140°F (60°C), 5-7 minutes per side. Divide among 4 plates.
- Add the chicken broth and the remaining 1 tablespoon of brown sugar to the pan; cook, stirring, until reduced by half, about 3 minutes. Remove from heat and stir in the lemon juice, chopped sage, and salt to taste. Pour the sauce over the pork and serve with the squash.
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