By Protein
Hot Honey Garlic Pork Porterhouse Recipe
Ingredients
- 1 ea. ibp Trusted Excellence® Bone-In Short-Cut Strap-Off Pork Loin
- 1/2 tsp. Salt
- 2 tbsp. Canola Oil
- 2 tbsp. Butter
- 1/4 cup Hot Honey Garlic Glaze (Sub-Recipe)
- 4 oz. Baby Carrots
- 1/2 oz Lime, Juiced
- 3-5 ea. Flat Leaf Parsley, Diced (garnish)
Tender pork porterhouse steak in a rich hot honey and garlic glaze, served with a side of pan roasted baby carrots.
Directions
- Place loin on a clean cutting board, loin side down with the ribs and tenderloin facing up.
- Find where the last rib and the head of the tenderloin meet. Use a knife to cut through the meat until you get to the bone. Then use a bone saw to cut through the chine and feather bones.
- You will have 2 larger pieces; set aside the front ribeye piece of the loin.
- The porterhouse piece will still have the tenderloin attached. Use a knife to cut through the meat, then cut through the bone with a bone saw.
- Season the porterhouse steak and set aside.
- Warm 2 Tbsp. oil in a large cast iron skillet on medium heat. Add the carrots, season with salt, and roll occasionally until crisp, tender and lightly charred; approximately 3-5 minutes.
- Using a slotted spatula remove the carrots from the pan and finish with a splash of lime juice. DO NOT remove the pan from the heat.
- Place the pork in the pan and cook for 3-4 minutes until the first side has good browning. Flip and add the butter to the pan. Baste the pork with butter as you continue to cook for another 2-3 minutes or until it reaches an internal temperature of 145°F.
- Remove the pork from the pan and place on a roasting rack. Allow to cool 1-2 minutes.
- Coat pork with Hot Honey Garlic glaze while still on rack.
- Place glazed pork center of service plate then stack the baby carrots so they are tucked at the side of the steak.
- Garnish with sprinkle of freshly diced parsley and an extra drizzle of the hot honey glaze. Serve immediately.
Hot Honey Garlic Glaze
Ingredients
- 1 cup Honey
- 1/4 cup Sriracha
- 2 tbsp. Garlic, Minced
- 1 tsp. Lime Zest
- 2 tbsp. Butter
- 1/2 tsp. Salt
Directions
- In a small sauté pan, melt the butter over low heat. Add the minced garlic and sauté until translucent.
- Add the rest of the ingredients to the pan and bring to a low simmer for 2-3 minutes.
- Season with salt and hold warm for service.
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