Pork Sirloin Steaks with Zesty Orange Sauce

Pork Sirloin Steaks with Zesty Orange
Citrus and fruit are fabulous companions to pork. This recipe is simple and delicious for a change of pace and for special company.
Cut of Meat: Pork Sirloin
Serves: 4-6
  • 2 lbs. Sirloin Steak or Pork Butt
  • (to be sliced)
  • 1 ½ cups orange juice
  • 1 tsp. grated orange peel
  • ⅓ cup firmly packed brown sugar
  • (or maple syrup)
  • ¼ cup brown mustard
  • 1 Tbsp. vinegar
  • ½ tsp. ground ginger
  • Dash of ground cloves
  1. Cut pork into ¾ inch slices (or ready cut sirloin steak); place in a shallow baking dish.
  2. Combine remaining ingredients in a saucepan; bring to a boil. Stir until well blended. Remove from heat and pour over pork slices. Allow to cool; cover and marinate in refrigerator overnight.
  3. Remove meat from marinade; pour liquid into small saucepan. Boil 5 – 10 minutes, until mixture is reduced and sauce is a good consistency for basting. Broil or grill pork slices about 4 inches from flame for 5 – 10 minutes, turning frequently and basting with sauce*. They do not have to be well done, so check for desired doneness! To serve, pour any extra sauce over slices on a serving platter and garnish with orange slices and parsley.
  4. *You can also just prepare the sauce and use it for other pork dishes or roasts. Just be sure to reduce it by cooking longer. Freeze any extra. We have even used this sauce at a pig roast for folks to pour over their pork.
  5. ENJOY !

Ribs – BBQ Grilled Pork

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This Grilled Pork Ribs recipe is from the The Grassfed Gourmet Cookbook: Healthy Cooking and Good Living with Pasture-Raised Foods. Used with permission.
Cut of Meat: Country Style Ribs, Spare Ribs, Baby Back Ribs
Serves: 2-4
  • MEAT:
  • 4 Country-style pastured pork ribs or shoulder chops or 3 – 4 lbs spare ribs or
  • baby back ribs
  • ½ cup chili powder
  • 3 Tablespoons freshly ground pepper (or not fresh
  • 4 Tablespoons sugar
  • 3 Tablespoons coarse salt
  • 2 Tablespoons paprika
  • HINT: You can mix double and triple batches of rub and keep in a jar for future use.
  • 1 cup Ketchup (Hunts has no high fructose corn syrup )
  • ½ to 1 cup red wine vinegar or tarragon vinegar (depending on your taste preference and the strength of your vinegar)
  • ½ cup molasses
  • 2 teaspoons sugar
  • ½ teaspoon coarse salt
  • ¼ teaspoon garlic powder or 2 large cloves, minced
  • ¼ teaspoon onion powder (or 2 tsp finely chopped onion)
  • ¼ teaspoon Tobasco sauce (we like Frank’s Hot Sauce; go lightly if you do not like things really hot!)
  • HINT: We often make a triple batch and freeze some for use another time.
  1. Mix rub ingredients together and smear over all surfaces of meat, wrapping meat rather tightly in plastic wrap. Let sit at least 4-6 hours or overnight in refrigerator. Longer is more tender and mouthwatering.
  2. Preheat oven to 200 degrees F. Bring ribs to room temperature; place ribs in a shallow baking pan in the middle of your oven (or 2 pans if doubling the recipe). Roast for about 3.5 to 4 hours, until tender.
  3. Meanwhile make the sauce by combining all ingredients. Then coat the meat generously with the Homemade Barbecue Sauce, and cook for 30 minutes longer before removing from the oven.
  4. HINT: Try your own additions: extra tobasco sauce, other hot sauces, honey…and the possibilities are endless!
  5. To serve brush once more with Homemade Barbecue Sauce. Serve remaining sauce on the side.


Roast Pork – Brined with Honey and Ginger

Honey & Ginger Brined Pastured Pork Roast
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From The Grassfed Gourmet Cookbook by Shannon Hayes (our go to book) page 154. Reprinted with permission. When using a Snug Valley Farm frozen pastured pork roast there is no need to thaw the meat, but you'll want to start the brining process at least four days before cooking and can brine it for up to 7 days. We find the ideal is 4-5 days.
Cut of Meat: Fresh Ham, Pork Loin or Shoulder Roast
  • 1 fresh ham, loin, or shoulder 4 – 6 lbs
  • 8 cups water
  • ½ cup coarse salt
  • ½ cup honey
  • 3 slices fresh ginger, each about the size of a quarter
  • 2 large cloves garlic
  • Zest of 1 or 2 oranges, cut into wide strips (use one orange for a smaller roast and 2 for a larger one)
  • 1 Tablespoon coriander
  • 1 Tablespoon freshly ground black pepper
  • 1 Tablespoon mustard seed
  • 1 bay leaf
  • 2 stalks lemon grass (optional)
  2. In a covered pot large enough to submerge the roast later, heat the water to a boil. Remove from heat, and stir in the salt and honey until dissolved. Add the remaining ingredients, except the pork. Cool the mixture to room temperature.
  3. Add the roast (fresh, defrosted, or frozen), and weigh it down so that it is totally submerged in the brine. A plate with a weight (such as a plastic container filled with water) works well. Cover and refrigerate. For a mild flavor, leave the roast in the brine for 24 hours. For a more intense flavor, allow it to brine for 2 – 7 days, turning it several times.
  4. NOTE FROM SVF: You can put our roast in the brine without thawing. Just give it an extra day. At Snug Valley Farm we like it in the brine for 4 – 5 days!
  6. Preheat the oven to 400 F.
  7. Remove the meat from the brine, and wipe it dry. Place in a shallow uncovered pan.
  8. Roast for 15 minutes, then lower the temperature to 300 F. Roast until the internal temperature of the meat is 145 F to 155 F. Approximately 2 ½ to 3 hours or 25 min/ lb. in a shallow pan. With a bigger sized roast, figure approximately 2 hours longer, but keep checking the internal temperature.
  9. Remove the roast from the oven, and tent it loosely with foil. Allow the roast to rest for 10 minutes before serving. The internal temperature should rise another 5 – 10 degrees.
  10. The meat will be so tender, juicy, and flavorful that you won’t need gravy. However, if you’d like to make a gravy from the pan scrapings, you will have a terrific sauce. If you have a bone-in roast, use the bone for soup. It too will have absorbed the brine flavor and will make great stock!


Steaks or Pork Chops – Skillet Seared


Steaks or Pork Chops - Skillet Seared
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This recipe for Grass-Fed Beef Steak requires a cast iron skillet and is a quick way to cook our grass-fed steaks when you don't want to BBQ. We recommend using Snug Valley Farm Strip Steaks, Sirloin Steak or Rib Eye. The method also works for boneless pork chops. Thanks to our friend and web master, Cheryl Michaels, for introducing us to this method.
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
Serves: 2-4
  • 2-4 strip steaks, at room temperature
  • Fresh ground pepper to taste
  • A large "pinch" of Kosher salt
  • NOTE: you may use your favorite spice rub instead of ground pepper.
  1. Bring the steaks to room temperature, dry them with a paper towel and grind fresh pepper on each side.
  2. Place a 10-to-12-inch well-seasoned cast iron skillet in the oven and set the oven to 500 degrees F.
  3. When the oven reaches temperature, remove the skillet and place it on your cooktop over high heat. Evenly skatter a generous pinch of salt onto the bottom of the skillet - but be careful, too much salt may make the steaks taste too salty.
  4. Immediately place the steaks in the hot, salted, dry skillet. Cook 30 seconds, turn with tongs and cook another 30 seconds. Continue to cook on the stovetop until the steaks reach the desired temperature on a meat thermometer - you may need to reduce the burner temperature a bit. ALTERNATIVELY, after browning the steaks, put the pan straight into the 500 degree oven for 2 minutes. Turn the steak and cook for another 2 minutes. (Four minutes is for medium-rare steak, adjust the time for rare or medium.)
  5. Remove the steak from the skillet, cover loosely and rest for 2 minutes then serve immediately.
Snug Valley Farm Pastured Heritage PorkQuick searing steak keeps the juices inside the meat. Always turn with tongs or a spatula and test with a needle-end meat thermometer so the juices don't escape.

If the meat sticks to the pan when you try to turn it, give it another few seconds to cook.

This method also works for Boneless Pastured Pork Chops. If cooking chops, follow the directions above and keep in mind that pastured pork can be cooked rare to medium rare. No need to cook it well done.


Pork Chops – Cider Glazed with Sautéed Squash & Apples

Cider-Glazed Pork Chops with Sautéed Squash and Apples
This pork chop recipe is best when made with pastured double-cut pork rib chops from Snug Valley Farm. Recipe uses a charcoal grill and wood chips, pre-soaked in water.
Cut of Meat: Chops
  • 8 cups Water
  • 1 cup Kosher salt
  • ½ cup Honey (or maple syrup)
  • 4 Double-cut pork rib chops
  • 2 cups Freshly pressed apple cider
  • ¼ cup Cider vinegar
  • 1 tbsp Cracked black pepper
  • ¼ cup Unsalted butter
  • 1 lb Butternut squash, peeled, seeded, and cut into ½-inch dice
  • 2 tbsp Hulled pumpkin seeds
  • 2 Gala apples, peeled, cored, and cut into ½-inch dice
  • ½ cup Fresh cranberries
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice
  1. Pork Chop Brine Preparation:
  2. Combine the water, salt and honey in a stockpot.
  3. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Put the pork chops in a shallow baking dish and cover with the brine.
  4. Cover and refrigerate for 1 hour.
  5. Glaze Preparation:
  6. Combine the cider and vinegar in a saucepan. Bring to a boil over high heat and cook for about 20 minutes, or until reduced to a thick, syrupy consistency.
  7. Stir in the cracked pepper. Set aside.
  8. Squash and Apple Preparation:
  9. Melt the butter in a large skillet over medium-high heat.
  10. Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
  11. Add the apples and cook for about 10 minutes, or until tender.
  12. Stir in the cranberries and cook for 1-3 minutes, until soft.
  13. Season to taste with salt, pepper and lemon juice. Keep warm.
  14. Pork Chop Preparation
  15. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the wood chips from the water and carefully put on top of the coals. Wait for 1-2 minutes, or until the chips begin to smoke.
  16. Season the chops on both sides with salt and pepper and set on the cooking grate directly over the coals. Cook uncovered for about 4 minutes, or until browned.
  17. Brush the chops with glaze, turn and cook for 2 minutes, or until a thermometer inserted into the center of the chops away from the bone reads 140F.
  18. Transfer to a plate or cutting board and let rest for 5 minutes.
  19. Slice the chops and serve whole with the squash and apples.