Ernest Reynoso Gala


Monterey Pork steaks with Honey Mustard Sauce
by Ernest Reynoso Gala

1 kilo Monterey pork steaks
1/2 cup Magnolia Nutri-Oil

For the rub:

1 tablespoon rock salt
1 tablespoon calamansi juice
1 teaspoon pepper

For the honey-mustard sauce:

1 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons honey

For the garnish:
2 cups cooked mixed vegetables (corn, peas, and carrots)

Pound the pork steaks with the back of a cleaver or mallet to ensure even and faster cooking.

Rub the seasoning into the steaks.

Pan-fry the steaks in the Magnolia Nutri-Oil. Set aside.

For the honey-mustard sauce:

Mix all ingredients with a wire whisk.

Prepare four to six plates with one cup white rice per plate.

To present:
Put two cooked pork steaks on each plate. Top with two tablespoons honey-mustard sauce. Top the sauce with 1/2 cup mixed vegetables.


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