Ingredients

Ingredients

8 steaks (2-3 oz.), cut from Boneless Pork Loin

2 cloves garlic, peeled and crushed

1 pinch kosher salt

1 tsp. capers, crushed coarsely

to taste black pepper, freshly milled

1 cup pecans, chopped

1 ounce Salad oil

2 cups Sweet onion, julienned

2 tbsp. Karo Dark Corn Syrup

3 ounces Bourbon

6 ounces beef stock

4 ounces butter

2 Tbs Olive Oil

2 tsp chopped chives

Preparation

Instructions

  1. Rub steaks with garlic, salad oil, salt and capers; let stand 4 - 6 hours. (Discard garlic and capers.)
  2. Coat pork steaks evenly with chopped nuts.
  3. On the Grill: sear steaks on both sides until well browned. Cook until medium rare. Reserve on tray.
  4. In a saute pan: add olive oil and ½ the butter then add onions and sauté until translucent.
  5. Add Karo Dark Corn Syrup and continue to cook them until lightly caramelized. Deglaze with Bourbon
  6. Add beef stock and reduce by half. Adjust seasonings and finish with whole butter and chives.

Finish by toping pork with onion sauce and serve immediately.