Featuring a tart cherry marinade and sweet-and-tangy fruit salsa. You can easily increase the serving size to 4, the salsa portion is generous on purpose.
Ingredients
- 2 large Snake River Farms Kurobuta pork porterhouse chops, about 2-inches thick
- 2 tablespoons tart cherry juice
- 1 tablespoon whole grain mustard
- 4 cloves garlic, sliced
- 2 sprigs rosemary, leaves removed and chopped
- 2 serrano peppers, seeds removed and chopped, separated
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- 3/4 teaspoon salt
For the Cherry Salsa
- 1 cup Zupan’s packaged dried cherries
- 1 tablespoon lime juice
- 2 tablespoons freshly chopped cilantro
- 1 shallot, diced fine
- 1 serrano pepper, seeds removed and chopped
- 2/3 cup toasted macadamia nuts, chopped
- 3 tablespoons olive oil
- 1/4 teaspoon salt
Preparation
- Place your pork into a gallon-sized Ziploc bag. Set aside.
- In a medium bowl, whisk the tart cherry juice, whole grain mustard, garlic, salt, rosemary, pepper, apple cider vinegar and olive oil. Mix until totally combined. The mustard will help emulsify the marinade.
- Pour the marinade over the meat. Close the bag, releasing all the air inside. Toss carefully to distribute the marinade among the meat.
- Place in the fridge for 2 hours or overnight.
- About 1 hour before grilling, make the salsa. Combine the cherries, lime juice, olive oil, salt, cilantro, shallot, serrano pepper and macadamia nuts. Mix well and allow the juices to plump the dried cherries slightly. Place in the fridge until you are ready to serve.
- Clean and oil your grill. If using a charcoal grill, lay your hot charcoal to one side of the grill to keep a “hot” side and a “cool” side. If using a gas grill, heat one side to high and the other to low. Ensure that the internal temperature of your grill is around 425°F with the lid closed.
- Remove the pork from the marinade. Pat dry with paper towels and brush with a little bit of olive oil.
- Sear the pork on the hot side of the grill for 2-3 minutes. Then, rotate the meat 45 degrees and sear for another 2 minutes. This will create nice grill marks on the meat.
- Flip and sear for another 2 minutes before rotating the meat 45 degrees on the second side.
- Once you have nice grill marks, move the porterhouse chops over to the “cool” side of the grill to continue cooking. Cook until the thickest part of the pork has reached an internal temperature of 145°F using an instant-read thermometer.
- Once it’s done, remove the pork from the grill onto a cutting board. Allow it to rest in foil for up to 10 minutes. Top with the cherry salsa. Enjoy!
