Broiled Pork Sirloin Cutlets with Sage Rub and Onions

These lean steaks are similar to sirloin chops, only meatier and boneless. It’s a cut from the sirloin end of the tenderloin. This type of cut is good for braising and grilling as well. For this recipe, use slightly thicker pieces, about ¾ to 1 inch thick, so when they are broiled, they remain juicy. Thin ones have a tendency to dry out quite fast.

Even though this is a lean cut, look for the pieces that have a bit of marbling in them. Marbling is when you see small streaks of fat within the muscle. It has a strong effect in maintaining the juiciness, flavor and tenderness of the meat.

Photography by Heaven on Hearth

The best way to marinate your meats is in a food-safe plastic bag, a stainless steel dish or a non-reactive container. A glass dish would be perfect.

To impart the flavors that I wanted to the meat, I used a wet rub. A rub is a mixture of herbs and spices that are pressed onto the surface of the meat. Rubs are commonly used on roasts and steaks and in Jamaica, we also use it to season stews before cooking it. A dry rub consists of herbs, spices and any other dry seasonings you wish to add, whereby a wet rub may have a small amount of liquid like oil, Worcestershire sauce, soya sauce, mustard, just to name a few, along with the dry rub.

A wet rub adds flavor and also seals in the juices of the meat because of the beautiful crust of seasonings that cover it. It will help the meat from drying out while cooking.

I chose sage as my herb because it has a rich, distinctive flavor and pairs perfectly for this simple pork dish. Albanian sage has a richer flavor than the California sage normally sold in supermarkets.

You will need:

1½ pounds pork sirloin cutlets

1 teaspoon salt

ground fresh pepper

2 teaspoons rubbed Albanian sage

2 cloves garlic, chopped

For this simple dish, simple seasoning works best.

As you all know, I like to season my meat a couple hours before cooking, even overnight, so that all the flavors have a chance to mingle together and penetrate into the meat. Because this particular cut of pork is not one of the best cuts of meat and quite lean I wanted to make sure that the meat is tenderized, that is why leaving the meat to rest for a bit longer will help. The meat will also be very flavorful and you won’t regret it. Do not overpower the meat with too much seasoning, as you still want to taste the meat, so the right amount of sage is imperative.

Pork Sirloin Cutlet Seasoned with Kosher Salt, Freshly Ground Pepper and Albanian Rubbed Sage

Place the cutlets in a glass dish. Season the cutlets with a mixture of 1 teaspoon salt, freshly ground pepper and 2 teaspoons rubbed Albanian sage on either side. Drizzle with 2 tablespoons olive oil add 2 cloves chopped garlic and rub the seasoning into the meat so that the cutlet is well coated with the wet rub. You can also mix all the ingredients into a wet paste and then rub on the meat, whatever is easier for you.

Slice 1 medium sweet onion in ¼ inch slices and place on the top of the meat. Make sure it’s well covered and always refrigerate, never allow to let the meat sit at room temperature.

Turn the cutlets occasionally so that they will absorb some of that onion flavor from the slices and the onions will also get the chance to be seasoned as well. Don’t worry if the slices do not stay intact with the occasional turning, you will still enjoy them.

Pork Sirloin Cutlets with Wet Rub and Sliced Sweet Onions

Take the meat out of the fridge about 30 to 60 minutes before cooking. Make sure it is nearly at room temperature. The reason for this is because you want the meat to be evenly cooked, so raising the internal temperature before cooking will ensure that.

Place the rack 8 inches below the broiler. Set the oven to low broil. Once heated, broil the cutlets for 10 minutes. Turn the cutlets with a pair of tongs or a spatula, as using a fork will rob the cutlet of its juices. Once the cutlets have been turned, set the oven on hi broil for another 10 minutes. Turn the cutlets again, leaving the oven on hi broil and add the onions around the cutlets for 5 more minutes.

Just as a rule of thumb, the internal temperature of the pork should be anywhere between 145° to 160° Fahrenheit. Also remember that all ovens work differently, so it is good to check the cutlets every now and then.

Ready to be Enjoyed!

>This serves for 4. Voilà. Bon Appétit! This can be served with Parsley Potatoes, a tossed green salad with vinaigrette and glass of Chardonnay. Enjoy!

Read more...

Baked Cauliflower and Chicken with a Sage and Mustard Sauce

I was feeling for comfort…something warm, definitely creamy, with a little edge in flavor. Sage tastes a bit sweet, savory, yet slightly peppery and goes a long way when it comes to flavor, so use it sparingly. Whole grain mustard is zesty; Dijon mustard is sharp and pungent. But mix them all together and the combination will surprise you!

Photography by Heaven on Hearth

So, start by preheating the oven to 375°.



Cauliflower
Use about a ¾ head of cauliflower, parted into florets. You can cut the florets too, if they are too large. Bite size pieces work well for me.
Butter a baking dish with about 1 tablespoon of butter making sure that all corners are well covered. If you need to use more, go right ahead. I used a baking dish that would hold all the ingredients in one to two layers.
Arrange the florets in a layer, in the baking dish.
Pour 6 tablespoons of chicken broth over the florets and season with ¼ teaspoon of salt, preferably kosher and black pepper. Cover well and tightly with aluminum foil and bake for about 10 minutes while preparing the rest of the ingredients. This will soften the cauliflower just a bit so that once you add the chicken component the cauliflower isn’t overcooked at the end.
While the cauliflower is steaming away in the oven, start with the chicken mixture.


For the Chicken with Sage and Mustard Sauce

Photography by Heaven on Hearth

Cut six large deboned chicken thighs into ½ inch strips, or a bit larger if you like
2 tablespoons olive oil
¼ teaspoon of salt and 1/8 teaspoon of black pepper
½ of a medium onion and 2 cloves of garlic, finely diced
10 small fresh sage leaves, finely chopped
1 cup whole milk and ½ cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
2 ounces grated gruyère

Season the chicken with salt and pepper. Heat the skillet with 2 tablespoons olive oil. In the mean time, season the chicken with salt and pepper. Sauté chicken till just before it reaches a nice golden color before adding the finely chopped onion and garlic. Once the onions and garlic are soft, add the chopped sage leaves and toss until the spice has been evenly distributed in the pan. Before pouring the whole milk and heavy cream mixture into the pan, whisk in the mustard, and then pour into the pan. Once the chicken with the milk and cream starts bubbling gently, you will notice that it’s also getting a bit thicker. If it’s not thickening to your liking, and you wish to have more of a thicker consistency, mix a ½ - 1 teaspoon of corn starch with a bit of water or chicken broth and pour into the skillet, that should do the trick, now make sure to stir constantly and evenly so that you don’t get a thick clump in one part of the pan. Once the sauce has thickened, remove the pan from the burner. Gently pour the mixture into the dish with the cauliflower florets and toss gently so that the cauliflower is well coated with the chicken sage and mustard sauce.


Cover the dish once again with the aluminum foil and bake for 10 minutes covered. Take off the cover, sprinkle evenly over the entire mixture with the grated gruyère and bake a further 20 minutes uncovered. Voilà! A comforting dish to be enjoyed. This easily serves 4 persons. It can be accompanied with French bread, potatoes and even rice if you wish. Add a simple salad and you are good to go.
Bon Appétit.

Read more...