Lemon, Thyme and Garlic Pork Steaks
1 handful of thyme, picked
salt and freshly ground black pepper
1 clove of garlic
zest and juice of 1 lemon
2 tbsp olive oil
2 pork steaks or chops
(the marinade recipe will stretch to 4 cuts of meat)
1. Pound the thyme in a pestle and mortar with 1tsp of salt.
2. When the thyme is pulped add the garlic and 1tsp of black pepper and pound again.
3. Stir in the lemon zest, juice and olive oil.
4. Smear the mixture over the meat and leave to marinade for at least 10 minutes or longer if you have time.
5. Heat a pan to a very high heat and fry on both sides for 4 minutes each. They should be golden and nicely charred but be careful not to burn them.
6. Remove from the heat and rest for 4 minutes.
I served these with Donal Skehan's Zingy Purple Potato Salad (obviously I didn't have purple potatoes) and some rocket.
Last night the remaining pork was roasted, and two very hung over people received a welcome invitation to come and help us eat it. The recipe is as follows:
Before this we all got stuck into some popovers from my previous blog post
Rosemary, Thyme and Garlic Roast Loin of Pork
2 tbsp of Salt and some fresh black pepper
3 large cloves garlic, sliced finely
8 stalks rosemary, stripped
1 handful thyme, picked
4tbsp Olive oil
Pork loin
1. Place the salt, pepper, garlic, rosemary, thyme and olive oil in a bowl and stir until well mixed.
2. With a sharp knife pierce the pork all over.
3. Pour the oil and herb mixture onto the pork and rub all over, pushing the herbs and garlic into the pierced holes.
4. Heat some oil in a pan and brown the meat all over on a medium heat to seal.
5. Place in a roasting dish and roast fat side down for 30 mins.
6. Turn the meat and roast for another 20-30 mins until cooked through.
7. Remove from the oven, cover loosely with foil and allow to rest for 10 mins before serving.
I served this with a creamy potato gratin and some roasted carrots. Yum.
I have no pictures of this as my camera had died, sorry.
