Balsamic Glazed Pork Steaks with Chopped Nuts and Honey

The key to this salty-sweet pork steak dish is sourcing the best quality ingredients. Such as Belazu Ingredient Co.’s delightly thick 1.34 Balsamic Vinegar, Early Harvest Arbequina Extra Virgin Olive Oil, and Truffle & Pecorino Nut Mix. For a pork-infused glaze, cook onions and garlic in the juices of the cooked meat.

EquipmentCast Iron Skillet Pan

IngredientsFor the pork4 medium-sized pork loin steaksPinch flaked sea saltPinch crushed red peppercorn

For the GlazeYellow onion, finely chopped4 cloves garlic, crushed50g (1.7oz) honey50g (1.7oz) Balsamic Vinegar 1 tbsp extra virgin olive oilJuice of ½ lemon Handful mixed nuts, finely chopped2-3 sprigs fresh rosemarySalt and pepper, to taste100g (1 stick) butter

MethodFire up your Ooni pizza oven. Aim for 250˚C (482˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Place your Cast Iron Skillet Pan inside the oven to preheat.

In a bowl, combine the balsamic vinegar, honey, lemon juice, and olive oil and whisk until combined. Set aside.

Season your room temperature pork steaks with olive oil, salt, and crushed pink pepper. Make sure to rub both sides liberally.

Remove the preheated pan and carefully lay your steaks inside. Return the pan to the oven and cook for 2 minutes before flipping. Cook for a further couple of minutes until the pork is crispy on the edges, but tender and cooked through on the inside. Use a meat thermometer to check for a 63°C (145°F) internal temperature.

Remove the pan and move the steaks to a plate, then cover with tin foil to keep warm. Add the chopped onions and garlic to the still-hot skillet and return the pan to the oven to cook for 3-4 minutes, until soft and golden brown. Make sure to give the pan a shake halfway through.

Remove the pan and add your balsamic mix, rosemary, chopped nuts, and salt and pepper. Return the pan to the oven and bring the sauce to a simmer. Remove and stir in the butter, mixing well until the sauce is thick and silky.

Serve the pork with a generous serving of sauce on the top. This dish pairs wonderfully with our Roast Kohlrabi 2 ways recipe!