For all my vegetarian friends look away now, while you can……
Pork is a far leaner meat than many might expect. Pigs are now raised to be so. However, it can be tricky to cook well. It dries out pretty quickly if you aren’t careful. The loin is the leanest cut, and because of that, the one that dries out the quickest. I am NO expert on meat here, but I do know that the flavor is in the fat. And that not all pigs are created… or raised, equally. Generally, the “supermarket” pork is leaner than those home-grown or specialty grown. Now, you don’t get fat from eating fat… believe it or not! However, many people are still looking for lean cuts of meat. And that is what you have with pork sirloin steaks.
Here is my favorite way to cook them. It adds lots of flavor, which might be missing along with the fat. And the marinade helps keep it moist. It also helps keep you from over cooking it, since all the chili goodness will just burn up if you do.
Adobo Pork Sirloin
1 lime, juiced and zested
1T ground cumin
1T minced garlic (mince with a pinch of salt to “melt”)
1-2T chilis in adobo sauce
4-6 pork sirloin steaks, these are boneless
*Tip – put left over chilis in adobo in a snack sized zipper bag, roll/press into a log shape, then freeze. When you need some, simply peel the bag back and slice off desired amount. The rest, first bag and all, can go back in a second bag if you must tear the first to get it out. This makes it VERY easy to slice and use just the right amount.
Mix all the ingredients in a large pan, being sure to mash up the chilis to form the marinade. Toss the pork in the sauce and marinate for 1 hour or more in the refrigerator. Grill on a lightly oiled grill for 4-5 minutes per side if they are thick. A bit less if they are thinner. Of course.
Pork is generally cooked to an internal temp of 160 degrees (National Pork Board recommendation – yes, there is a National Pork Board), but is actually safe medium rare. I don’t eat it medium rare. Ever. But, many gourmet chefs prefer to cook pork to an internal temp of 145-150 degrees.
**This is spicy! Hence the “chili”. If you want to soften it up a bit cut the chili in adobo to 1T or less and add 1-2T of olive oil.
I like serving this with Cilantro Rice and my Easy Fresh Salsa with homemade flax tortilla chips. (I will post links soon)