Your guide to cooking Maple Cured Pork Ribeye Steak
What you’ll need;
Serves 2
2 x 170g Aubrey Allen Maple Cured Pork Ribeye Steaks
400ml water
200ml double cream
200g butter
1 tsp Dijon mustard
1 tbsp Wholegrain mustard
Parchment Paper
1 tbsp Oil
Serve with chips and an egg or roasted new potatoes and buttered seasonal vegetables
A step-by-step guide
- Preheat your oven to 170 degrees Celsius
- Place a large frying pan on a medium heat on the hob
- Place a piece of parchment paper into the pan to protect the pork from direct heat (this will avoid any burning due to the sugars from the maple cure)
- Place a little bit of oil in the pan with the maple pork ribeyes on top
- Once the pork is sizzling well after around 3 minutes turn over and poor into the pan the water and butter
- If you have a meat thermometer the pork should have an internal temperature of 75 degrees Celsius when ready
- Take the pork out of the pan and place into your preheated oven at 170 degrees Celsius for 8 -10 minutes
- Remove the parchment from the pan, leaving the juices.
- Keep on a medium heat and once the maple juices come to a simmer, add both mustard and cream. Simmer for 3 minutes until the sauce has thickened and you can draw a line through the sauce with a tablespoon and see the base of the pan
- Pour the sauce over the maple pork to serve
With thanks to our customer Peter Jackson, Head Chef at The Wildmoor Oak, Bromsgrove and The Plough Inn, Wollaston for supplying the recipe
