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MAHOGANY PORK

MAHOGANY PORK

This pork is perfect combination of sweet, garlicky, salty, spicy and of course the all important sticky! Molasses, mustard and brown sugar are heated with a tender bit of pork to make a great sticky glaze that just begs to be eaten with your fingers so you can lick it all up.

Here's what you'll need

  • 6 pork medalions
  • 5 cloves garlic (finely minced)
  • 1 small shallot (finely minced)
  • ¼ cup molasses (or treacle)
  • 1 tbsp grainy mustard
  • 1 tbsp english mustard
  • 1 cup cider (dry)
  • salt and pepper
  1. lay the medalions on a cutting board and gently press down on them with the palm of your hand

  2. MAHOGANY PORK
  3. season the pork well with salt and pepper and toss into nice and hot pan with a dash of olive oil

  4. sear well on both sides (about 3 minutes per), remove from the pan and set aside

  5. turn down the heat and toss in the shallot and garlic and cook a few minutes until translucent and soft and pour in the cider to deglaze the pan

  6. in a bowl, whisk the molasses and mustards and toss unto the pan...simmer on medium-low heat until reduced and thickened

  7. pour the pork back into the pan along with any juices on the plate

  8. simmer a few minutes, turning the pork to coat well on all sides

  9. and the pork is ready...you can finish with a bit of flaked salt for an extra salty kick

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