What Spices to add to Pork Loin Steaks?
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I bought a pack of 8 pork loin steaks and pan-fried the first two. They were OK but a bit chewy and plain.
I found a recipe for cooking with spices but failed, probably because I used too much and mistook chilli powder for paprika! The meat was juicy and tender because the first step was an overnight soak in salted & peppered water - that was good.
I did it again without the chilli powder and it was much better!
The spices were to be mixed with olive oil, marinated for an hour and then I cooked everything in a casserole dish for 35 mins @ 160C in the oven. Cooking produced some juice which I poured over the meat to serve.
I would like suggestions for spices, excluding chilli, including combinations, to use. I also would like to turn the juice produced into a glaze rather than a gravy. Is that mix the juice with honey?
Any help would be much appreciated. Thank you.
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For anything Pork, 2 words: Everglades Seasoning.
https://www.evergladesseasoning.com/products/everglades-all-purpose-seasoning-16-oz
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I personally use cumin, paprika and powdered onion.
I don't like really using chili powder, but I add chipotle sauce for a little spiciness.
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This is the way that I prepare anything pork related (unless it is made in a pot).
Take the pork chops/fillets/whatever and coat them in a marinade of apple cider vinegar, mustard, thyme (dry), salt and pepper (and garlic optionally). The amount should be just enough to coat them and the consistency almost like syrup.
For instance 2 tbsp mustard, 1/3 cup apple cider vinegar, 2 tsp thyme, 1 tsp salt, pepper to taste, 2 cloves of garlic minced or very finely chopped.Let them marinade in the fridge for 8-24 hours (sometimes I throw a bit of sliced onions and marinade those as well).
Then I cook the pork in the oven (fan forced) until golden. Not more than 30 minutes. You can flip half-way.
If you want extra spices for pork, I would go for smoked paprika, not regular.
As for ideas on what to do as a gravy… personally I do not like gravy on pork, it takes away from the flavor, unless its a pot roast in which case there several recipes for pot roast using prunes to sweeten it up. Delicious.
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