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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
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Pepper Jelly Pork Steaks
6 12oz boneless pork shoulder steaks cut 3/4inch thick
1/2tsp garlic salt
1 3/4cups red jalapenio pepper jelly
1cup Apple Juce or Cider
1cup Cider Vinegar
1/2cup finely chopped onion (small)
Steak Prep:
Trim fat from steaks, sprinkle garlic salt evenly over both sides of each steak, rub with your fingers. Place steaks in a resealable plastic bag set in a shallow dish.
Marinade:
In a medium bowl, combine 1 cup of jelly, the apple juice, 1 cup vinegar, and onion. Pour marinade over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain Steaks and discard marinate.
Glaze:
In a small saucepan, stir together the remaining 3/4cup jelly and 2TB vinegar. Cook and stir over low heat until Jelly melts.
Cooking:
Cook for 12-14 minutes over medium heat until steaks are slightly pink in center and juices run clear (160F), turning half way through grilling. Brushing occasionally with half the glaze during the last 5 minutes of grilling.
Serving:
Reheat remaining glaze and serve with steaks.
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