Although you can do this without marinating the pork, it really is better if you do. Other cuts of pork will work, just be sure they are around one-half to three-eighths of an inch thick at most.
INGREDIENTS:
1 to 1 1/4 lb. pork leg steak
1/2 + 1/4 cup clear apple cider or apple juice
1/4 teaspoon cinnamon powder
1 small to medium yellow or white onion, peeled and sliced into 1/4 inch half-moons
1 clove garlic, peeled and minced finely
2-3 medium Granny Smith apples, core removed and sliced into 1/8 inch wedges
3 tablespoons cider vinegar
Salt and Pepper to taste
Grapeseed or other neutral flavored oil, as needed
3 tablespoons unsalted butter
1-inch tip of rosemary or 4-6 fresh sage leaves
METHOD:
The night before, season the pork with some pepper and a pinch of salt and place it in a zipper bag with the 1/4 cup of cider. Remove as much air as possible, seal it, and place it in the refrigerator.
When ready to cook, remove the pork from the bag and allow it to come to room temperature. Prepare the mis en place.
Heat a large skillet over medium heat. When hot, film the pan well with oil. When hot, add the onions and toss to coat. Season with salt and pepper and cook gently until the onions are quite soft.
Add the garlic and sauté until softened and fragrant.
Add the herbs and cook until fragrant.
Add the apples and toss to coat with oil. Cook just until colored. Push the onions and apples to the side of the pan.
Season the pork steak with salt and pepper.
Add 1 tablespoon of butter, and when it stops foaming, add the pork. Cook to brown the pork on the first side. Cook for 4 minutes, then flip and cook the other side for around 4 minutes, or until the pork is just done. It should still have pink in the center. Remember, the pork will continue cooking another 5°F while resting. Remove the pork to a serving platter and keep it warm.
Deglaze the pan with the vinegar. Reduce vinegar by 80 percent, then add the ½ cup cider and the cinnamon. Cook until reduced by 80 percent or sauce is thickening. Add the rest of the butter and swirl the pan to emulsify the butter into the sauce, rendering it silky. Toss to combine sauce with apples and onions and set aside.
Slice pork into serving-size pieces and cover with sauce and onion-apple mixture. Serve hot.
YIELD: Serves 4
