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      Great Day Kitchen, 1/28 - Blue Heron Restaurant & Lounge

      Executive Chef Christian Mueller, from the Blue Heron Restaurant & Lounge in Yosemite Lakes Park, Coarsegold, prepared a Marinated Pork Loin Steak with Pear Cranberry Chutney and Acorn Squash.

      Marinated Pork Loin Steak with Pear Cranberry Chutney and Acorn Squash


      4 Pork Loin Steaks

      Salt and freshly ground black pepper to taste

      Zest of one lemon

      Juice of two lemons

      1/2 cup olive oil

      5 cloves garlic

      1 tablespoon rosemary

      1 tablespoon thyme leaves

      1 tablespoon Dijon mustard

      Combine marinade ingredients (lemon zest. Lemon juice, olive oil, garlic, rosemary, thyme and mustard) in Ziplock bag and add the pork steaks. Place bag in refrigerator and marinate pork loin steaks for 12 hours.

      When ready to use, take steaks out of bag, pat dry and salt and pepper to taste. Place steaks on pre-heated barbecue. Using a meat thermometer cook to an internal temperature of 145 degrees.

      Spoon the Cranberry Chutney on top of the steaks and serve with the acorn squash.

      Pear Cranberry Chutney

      4 pears, seeds removed and diced

      1 cup dried cranberries

      2 cups apple cider vinegar

      2 cups brown sugar

      1/4 teaspoon cinnamon

      1/4 teaspoon red pepper flakes

      3 oz. candied ginger

      Pinch of cloves

      Pinch of nutmeg

      Pinch of salt

      Combine all ingredients in sauce pan and simmer until consistency of syrup, about 45 minutes.

      Acorn Squash

      2 Acorn Squash

      1/2 stick salted butter

      1/4 cup Maple Syrup

      Salt and freshly ground pepper to taste

      Half squash and remove seeds. Salt and pepper, divide butter and maple syrup between the four halves and place in a pre-heated 450 degree oven. Bake until squash is soft for about 45 minutes.