Wednesday, September 23, 2009

Boneless Pork Loin Steaks with Hot Fruit Relish

I haven't posted a recipe in a while: Cookin' With Mister C has taken on a bit of a soggy tinge lately, what with the two feet of rain we've had over the past 10 days or so. The rain began the day we buried Sadie, and finally stopped yesterday morning; food has been more or less an afterthought on those grey days. Mushrooms are growing in the chicken coop, and the grass is approaching knee-high simply because I haven't been able to mow for nearly two weeks. So to snap us out of our musty reverie, here's something brightly-colored and spicy-hot to celebrate the return of the Sun, however briefly:

Mister C's Boneless Pork Loin Steaks with Hot Fruit Relish

Serves four.

1-1/2 - 2lbs (4 pieces) Boneless Pork Loin chops or steaks at least 1" thick
2 Tbsp Olive Oil
1 Tsp Sesame Oil
1 Tbsp Minced Garlic
4 Kiwi Fruits, peeled and diced
1/2 lb Strawberries, diced
1 Mango, peeled and diced
2 Tbsp Green Onion tops and bulbs, chopped fine
1 Medium Jalapeno, Serrano, or Sacramento Pepper, chopped (substitute 1 tbsp fresh ginger)

First, make the relish: combine the fruit, onion and pepper and mix well. Add more or less pepper depending on your sweet/heat tolerance; I like the Sacramento pepper because it's medium-hot but very sweet. It'll get a bit gloppy, but that's the goal- if it's too chunky then add orange juice a little at a time while stirring the mix. Relish is very much about consistency, so mix it with a fork or wooden spoon until it has that unmistakable relish look-and-feel. Set it aside, or better yet chill for an hour or so before you start cooking the pork. Sensitive palates take note: This relish hits around a "7" on the heat meter so adjust your pepper accordingly or substitute the fresh ginger.

Combine Olive and Sesame oils in a medium frying pan on medium heat, add the garlic and chops. Pan-fry the chops until done, slice medium-thin and add the relish. As a lower-calorie option, cover the pork with the relish and bake at 350F for 30 minutes or so until done.

This goes well with jasmine or basmati rice and a salad. For a different serving option, spoon the relish over rice or serve the relish on the side.

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