Iberico Pork And Brussels Sprouts/Sweet Potato Hash

My success with the Iberico Pork so far has been disappointing and the problem may be the cook but I am trying it again today.  The cut for today is Pressa Steak - "a highly prized, richly marbled cut of pork—most famously from the Spanish Ibérico pig—taken from the shoulder area right where it meets the lower neck or collar" and I used the suggestions from Campo Grande to decide how to cook it.  I forgot to take pics before I started working on it but it looked like this one from the web but mine had more fat.

Of the three suggested cooking method, I opted to turn the roast into steaks but I trimmed off the fat and lightly jaccarded it prior to slicing it into one-inch steaks.  After slicing, I used the Jaccard on it again to tenderize it more and pound it down to a half inch thickness.  Here it is when prepped with the fat going in the trash, the two end pieces were cooked for the dogs, and the steaks were salted and put in the fridge for about seven hours.

I added some pepper and cooked it in a hot pan with olive oil for two minutes on the first side, flipped it, cooked for a minute, lowered the heat, and poured in the sauce.  

Mustard Caper Cream Sauce

Cindy and I had a fish dish some time ago and it was served with a mustard caper cream sauce and we loved it and I wondered how it with the pork so I did a web search and found several 5-star recipes for pork with this sauce so the decision to use it was easy.  I increased it by 50% to insure we had enough.

Mustard Caper Cream Sauce - Adapted from Cooking On The Ranch

Ingredients:

3 tablespoons whole-grain mustard (I used Dijon)

1½ tablespoon capers

1½ teaspoon dried tarragon

3 tablespoons olive oil

3 tablespoons white wine

3 tablespoons butter

3 tablespoons heavy cream

Instructions:

In a small bowl, stir together the mustard, capers, tarragon, olive oil, and white wine.

Transfer to a small sauce pan and cook over medium low heat for 5 minutes.

Remove from heat swirl in butter and heavy cream. Set aside.

We served it with our Brussels sprouts/sweet potato hash with a choice of plain or topped with balsamic vinegar or the mustard sauce.  

This is my plate.

The Verdict:

 Finally a success with the pork as it was tender and delicious but I could have gotten mine a little more done.  I should have cooked it for three minutes on each side, checked the internal temp and added the sauce at the last minute as it broke in the hot skillet.  The hash was delicious as usual, especially with the sauce on it but it could have used more sprouts.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/13/26 event date