min., baking 15 min.
If you're having a picnic in the woods, hack some juniper branches to stick your pork chops on. Clean the twigs from the thorns and pierce the steaks with their sharpened tips, you will have a fragrant and original feast in the open air. Grilled, juniper-scented pork loin steaks are completely lean and lose their juiciness quickly during cooking, so wrapping them in strips of bacon keeps them from drying out and keeping them juicy.
INGREDIENTS
- 1 kg of pork cutlets (I got 8 steaks)
- 8 smoked or cured bacon strips
- 16 sage leaves
- 16 juniper branches
- 2 a.s. grainy mustard
- 1 tbsp. ground pepper mixture
- a handful of fresh thyme
- 1 tbsp. lemon juice
- 2 a.s. honey
- 2 hours olive oil
- a pinch of salt
- 200 ml of Greek yogurt
- 2 a.s. grainy mustard
- 2 a.s. good olive oil
- 2 a.s. lemon juice
- salt and ground black pepper (to taste)
PREPARATION
We cooked the steaks on the Cobb grill, the meat was so sizzling that we could barely flip it. Even children felt the aroma emitted by the juniper branches, they easily soaked the tender pieces of meat. Steaks pierced with juniper branches looked very unusual and playful. This is a really great idea that I highly recommend you try.
In the past, I often dreamed how good it would be to grill food where you can't make a fire, for example: on the beach, on the balcony of an apartment, in a city park, or even on a boat on the water? It turns out there is a Cobb grill that can be taken anywhere I want. It is very compact and weighs only 4.5 kg.
We did it this time, we marinated the pork steaks, put the barbecue on the trunk of the bike and went for a picnic.
First, I cut the pork cut into 4 cm thick pieces.
I mixed all the ingredients for the marinade well, seasoned it with chopped thyme and poured it over each piece of steak and rubbed it in. I left the meat to marinate for about an hour.
I wrapped the soaked pieces of cutlet in bacon, and between the meat and the bacon on both sides I also twisted two sage leaves. I pierced the wrapped pieces with two prepared juniper skewers, crosswise and lengthwise.
We cooked the steaks over direct heat for 4-6 minutes on each side, until the steaks were well browned but still juicy.
I had made a yogurt mustard sauce for steaks in advance, which was also very suitable for chopped fresh vegetables. I simply blended the ingredients for the sauce until it was a smooth sauce.
The steaks turned out to be very good, they smelled like a juniper forest, they were browned but juicy. And juniper skewers, this is just a discovery for me this summer!
Delicious steaks!
P.S. The steaks turned out to be very good, they smelled like a juniper forest, they were browned but juicy. And juniper skewers, this is just a discovery for me this summer!
Recipe source: Seasonal Kitchen
