Sweet and Salty Grilled Pork With Citrus and Herbs

Need a fantastic marinade for pork steaks on the grill? Look no further. This recipe can also be done on the stovetop with a cast-iron skillet. Either way, it is simply delicious and a summertime favorite!

Adapted New York Times Recipes: cooking.nytimes.com/recipes

Author: Michelle Hanson

Michelle Hanson, MA, RD, LD is Fresh & Natural Food’s Registered Dietitian. She received a Bachelor of Science degree in Nutrition and Clinical Dietetics with a minor in Community Health from the University of Minnesota – Twin Cities. She is a registered dietitian and current member of the Academy of Nutrition and Dietetics. Michelle has been a nutrition consultant for numerous years as well as a nutrition research director at the University of Minnesota – Twin Cities.

Michelle is passionate about food and nutrition and believes in helping people find simple, realistic ways to make healthy eating a part of their everyday lifestyle.
If you are interested in meeting Michelle or have questions for her, you can email her at: michelle@fnfoods.com. She will look forward to meeting you!

Servings: 4 servings | Prep Time: 15 minutes | Cook Time: 30 minutes | Ready in: 45 minutes

Ingredients

• 1 1/2 pounds pork steak
• Kosher salt and black pepper
• 3 T brown sugar
• 1/4 c fish sauce
• 1 T minced garlic
• 1/2 cup lemon juice
• 1 tangerine or orange, halved crosswise
• 6 mint sprigs
• 1/4 bunch cilantro
• 1/2 small red onion, thinly sliced into rings

Instructions

1. Using a sharp knife, slice pork steaks crosswise into 1-inch-thickness. Season with salt and pepper and place in shallow dish (9×13 works best).
2. Combine fish sauce, brown sugar, garlic, lemon juice in a medium bowl, stirring to dissove the sugar. Pour half the mixture over the pork and let it sit for 15 minutes while you prepare the grill, using tongs to turn the pork once or twice to make sure all of it is getting enough marinade.
3. If you’re using a charcoal grill, build the fire so it’s screaming hot. If gas grill, put it on high.
4. Once the grill is sufficiently hot, grill the pork until deeply browned and lightly charred on both sides. Move the pork around as needed to prevent flare-ups. Grill the onion and orange slices cut side down until lightly charred, 1 to 2 minutes.
5. If using a cast iron skillet, put 1T of olive oil in the skillet when warming it up. Proceed to cook the pork until deeply browned, turning the meat occasionally.
6. Remove the pork, onion and orange from the grill and let rest a minute or two in the same baking juices to catch the juices. Remove the pork from the baking dish to a cutting board and slice the pork into 1/4-inch strips. If the pork has any remaining pinkness, return the pork to the grill (or skillet) until deeply browned.
7. Once the meat is fully cooked, put it on a large platter along with the onion, mint and cilantro. Spoon the remaining marinade onto everything, and serve with the grilled oranges. Rice or rice noodles would compement this dish well if desired.