125g (4oz) unsalted butter
4 x 175g (6oz) pork steaks, i.e. shoulder steaks
2 tbsp Lytchett Bay runny honey
2 tsp whole grain mustard
1 tsp Dijon mustard
1 tbsp olive oil
½ – 1 tsp ground allspice or cinnamon
2 firm dessert apples
50g (1¾ oz) caster sugar
- Make the sauce ahead of time: gently heat the butter, sugars and golden syrup together until the butter has melted. Bring the mixture to the boil, stirring well and let it bubble steadily for 3 to 4 minutes.
- Place the steaks in a shallow dish. In a small bowl, mix together the honey, mustards, olive oil and spice. Brush this over both sides of the steaks.Cover the pork and leave in a cool place until required.
- Reserve any remaining honey mixture for basting the pork on the barbecue.
- When you are ready to cook the pork, prepare the apples. Top and tail each apple, discarding the end slices, then cut each apple into 4 equal slices.
- Use a melon baller or a sharp knife to scoop out the core.
- Toss the rings in the caster sugar to give a light coating.
- Place the pork over a medium hot barbecue and cook for approximately 7 to 8 minutes on each side or until the steaks have turned a sticky nutty brown on the outside and are thoroughly cooked in the centre. (Occasionally baste the steaks during cooking with any remaining marinade.)
- A few minutes before the pork is ready to serve, cook the apple slices on the barbecue for 2 minutes on each side until just tender and nicely caramelised and golden brown. Serve each steak topped with 2 apple rings.
- Accompany with baked potatoes and salad or a fruity coleslaw.