Monday, 25 May 2009
Recipe - Pork Loin Steaks with Sweet Potato and Banana Mash served with a Citrus Reduction
There was two pork loin steaks in the package I bought so I had to think of something to make with the other one as well.
Many a moon ago I had dinner in a Cuban-esque seafood restaurant outside Boston, MA. That night I had griddled swordfish with a sweet potato and banana mash. Sweet potato and banana might not be a taste combination that attract you, give it a chance though. It is really good. I always make my normal potato mash really creamy but when it comes to sweet potato mash I prefer it to be a bit more firm. If you like it different, add some milk or creme fraiche to this base recipe.
As for the pork, this orange and garlic marinade is something I use time after time. It is probably the best pork marinade I've ever tried. If you try this and still think that yours is better - let me have your recipe so I can try it.
Enough of me singing my marinades praise, over to the recipe...
Ingredients (serves 4 or so)
Pork loin steaks
Freshly squeezed orange juice, about 300 - 500 ml
The juice from 1 lime
2 - 3 cloves of garlic, roughly crushed
Sweet potato and banana mash
4 medium sized sweet potatoes, peeled and cut into chunks
1 medium sized ripe banana, mashed with a spoon
Pour all of the parts for the marinade into a plastic freezer bag, add the pork steaks - making sure to cover all of them. Marinade for a minimum of three hours.
Once marinated, fish out the pork steaks and put to the side. Pour the liquid through a sieve into a pan, discard the solids. Bring the liquid to a boil and simmer until reduced to almost a syrup. When you think you have reduced it enough, give it some more time on the hob. Put to the side.
Boil the sweet potato for about 8 - 10 minutes or until tender. Mash and stir in the banana. Add a good glug or two of maple syrup and season to taste.
Grill the pork until done. Reheat the citrus reduction whilst grilling.
Plate the mash, pop a steak on top and pour on some citrus reduction on each steak.