Molasses and Rum Glazed Pork Steaks with Savory Apple Butter — a true delight, and the apple butter topping is worth its weight in gold
My feelings about pork have shifted a lot in recent years, and these Molasses and Rum Glazed Pork Steaks are a big reason why. Pork used to be overcooked so often that it became dry and tough, and I’d trim away the fat despite knowing it tasted great. Lately I’ve learned that properly cooked pork — slightly pink in the center — is both safe and far more flavorful.
What changed is partly better farming and updated cooking guidelines, but mostly a willingness on my part to treat pork like the versatile meat it is. These steaks are glazed with a bold mix of molasses, mustards and rum, then finished with a savory apple butter that elevates the whole dish. I made the apple butter expecting it to be an afterthought, and it turned out to be the star.
The recipe is inspired by one from Bobby Flay’s Grill It and his former Bar Americain restaurant, and I couldn’t resist adding a touch more rum. I like alcohol both in my glass and in my food — the rum deepens the glaze and ties the sweet molasses to the savory mustard.
The apple butter served with the pork is savory rather than overly sweet, and it pairs perfectly with the charred, molasses-kissed meat. I made two half-pint jars and I’ll happily serve the rest with biscuits or alongside roasted squash. If you’re hesitant about pork, make the apple butter anyway — it’s excellent on its own.
I used a good-quality butter for the apple butter and it made a noticeable difference; a high-fat, flavorful butter will give the spread a rich finish. For garnish I lightly fried some sage leaves from my garden — they’re optional, but they add a pleasant earthy note and a crisp texture.
More Special Occasion Main Courses
- Maple Roasted Turkey with Bacon and Sage
- Lemon Roasted Chicken with Garlic and Thyme
- Fried Turkey with Honey, Bourbon and Pecan Glaze
- Roasted Lamb with Honey and Thyme Glaze
- Braised Beef Short Ribs with Cheesy Horseradish Grits
- Beef Bourguignon
- Tagliata Rib-eye Steak with Olive Oil, Garlic and Herbs
PIN IT! Molasses and Rum Glazed Pork Steaks with Savory Apple Butter
Molasses and Rum Glazed Pork Steaks with Savory Apple Butter
Barb
Pin Recipe
Ingredients
Ingredients for Savory Rum Apple Butter
- 2 Tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 2 Granny Smith apples, cored and chopped
- 3 Tablespoons brown sugar
- 2 Tablespoons dark rum
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 12 Tablespoons butter, softened (1 1/2 sticks)
Ingredients for Pork
- ¼ cup Dijon mustard
- 2 Tablespoons whole grain mustard
- ¼ cup molasses
- ⅛ cup dark rum
- 2 Tablespoons olive oil
- 1 ½ pounds pork sirloin tip roast, sliced into 3/4-inch steaks
Instructions
To Prepare Savory Apple Butter
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Heat the olive oil in a large skillet over medium heat. Sauté the chopped onion until soft, about 4 minutes, then add the minced garlic and cook 30 seconds more.
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Add the chopped apples, brown sugar and rum. Cook until the apples soften, about 5–7 minutes. Stir in the cinnamon and salt and cook another minute, then remove from heat and let cool slightly.
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Transfer the mixture to a food processor, add the softened butter, and process until mostly smooth. I prefer a bit of texture, but you can process longer for a smoother spread.
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Refrigerate for at least an hour to let flavors meld. Bring to room temperature before serving.
To Prepare Pork
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Whisk together the Dijon, whole grain mustard, molasses, rum, and salt and pepper to taste in a small bowl to make the glaze.
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Preheat your grill to high heat.
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Brush both sides of the pork steaks with olive oil and season with salt and pepper.
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Grill the steaks on the first side until golden and slightly charred, about 3–4 minutes.
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Brush with the glaze, flip, and grill the second side until cooked through, about 4–5 minutes more.
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Brush both sides with glaze again to set it, only about 30 seconds per side so the sugars don’t burn.
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Remove the steaks when the internal temperature reaches 145°F (63°C). Tent with foil and let rest 3–5 minutes.
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Top each steak with a dollop of the apple butter and garnish with fried sage leaves or parsley if desired.
Notes
Nutrition