Orange porkloin steaks and buttered veggies

I sliced a slab of pork loin into one-inch thick steaks, seasoned them lightly with herbed salt, browned them in butter then cooked them in fresh orange juice until the juice thickened. Then I served them with buttered vegetables. This was today’s lunch and I would have posted the photo and the recipe earlier but there were two very interesting issues in the news and, well… I got carried away writing my commentaries on my other blog. Then, there were a million other things to do…chores. Now I’m in a hurry to post this because C.S.I. will be on in about five minutes.

Ingredients :

For the steaks :

4 pork steaks
2 tbsps. of butter
herbed salt
3/4 c. of fresh orange juice
1 tbsp. of steak sauce

For the buttered veggies :

12-18 pieces of chicharo (snow peas, snap peas)
half a carrot
12 baguio beans (french string beans)
1 bell pepper
1 tsp. of garlic
1 tbsp. of butter
salt and pepper to taste
a sprinkling of chopped parsley

Cooking procedure :

Season both sides of each steak with herbed salt.

Heat the butter. Brown the steaks on both sides. Pour in the orange juice and cook over medium heat until the steaks are cooked through and the sauce thickens.

While the steaks cook, prepare the vegetables. Trim the ends of the chicharo and baguio beans. If the chicharo are large, cut them in half. Cut the beans into 1-1/2 inch lengths. Peel the carrot and slice into thin rings. Core and deseed the bell pepper and dice.

Heat the butter. Saute the minced garlic until fragrant. Add the rest of the vegetables and season lightly with salt and pepper. Cook over medium-high heat, tossing, until the vegetables are tender-crisp (it might take a little practice to be able to distinguish the tender-crisp stage but just remember NOT to overcook the vegetables). Turn off the heat, sprinkle with parsley and toss a few times.

When the steaks are cooked pour the steak sauce over them. Serve hot with the buttered vegetables on the side.