Grilled Pork

by

Photo by Ivan Radic

Make a colorful dish for the backyard barbecue. A spicy marinade and sweet peach salsa combine for a savory Grilled Pork Recipe.

Ingredients
2 Tbsp apple cider vinegar
1 jalapeno pepper, minced
1 tsp garlic, minced
1 tsp oregano
1 tsp salt
1/4 tsp pepper
2 bone in 1 inch thick pork steaks
2 1/2 cups fresh peaches, peeled and diced
2 plum tomatoes, chopped fine
2 green onions, remove green and slice thin
2 Tbsp cilantro, chopped fine
2 Tbsp lime juice

Instructions
Combine vinegar, jalapeno pepper, garlic, oregano, salt and pepper in a small bowl. Mix well.

Place pork steaks in a shallow, lidded container. Pour marinade over the steaks.

Cover and refrigerate 4 hours.

Mix peaches, tomatoes, green onion and cilantro in a bowl.

Add lime juice and toss to coat. Cover and refrigerate salsa until ready to serve.

Discard marinade after removing steaks.

Let steaks sit at room temperature for about 20 minutes.

Grill steaks 10 minutes over medium heat turning once. Meat is done when juices run clear.

Remove steaks from grill and wrap in foil. Let stand for 5 minutes.

Unwrap and cut steaks into strips.

Serve the strips over the peach salsa.

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Grilled Pork

Make a colorful dish for the backyard barbecue. A spicy marinade and sweet peach salsa combine for a savory Grilled Pork Recipe

Ingredients

  • 2 Tbsp apple cider vinegar
  • 1 jalapeno pepper minced
  • 1 tsp garlic minced
  • 1 tsp oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 bone in 1 inch thick pork steaks
  • 2 1/2 cups fresh peaches peeled and diced
  • 2 plum tomatoes chopped fine
  • 2 green onions remove green and slice thin
  • 2 Tbsp cilantro chopped fine
  • 2 Tbsp lime juice

Instructions

  • Combine vinegar, jalapeno pepper, garlic, oregano, salt and pepper in a small bowl. Mix well.
  • Place pork steaks in a shallow, lidded container. Pour marinade over the steaks.
  • Cover and refrigerate 4 hours.
  • Mix peaches, tomatoes, green onion and cilantro in a bowl.
  • Add lime juice and toss to coat. Cover and refrigerate salsa until ready to serve.
  • Discard marinade after removing steaks.
  • Let steaks sit at room temperature for about 20 minutes.
  • Grill steaks 10 minutes over medium heat turning once. Meat is done when juices run clear.
  • Remove steaks from grill and wrap in foil. Let stand for 5 minutes.
  • Unwrap and cut steaks into strips.
  • Serve the strips over the peach salsa.