Pork Spinalis Steaks with Charred Stone Fruit & Mustard Herb Vinaigrette

Serves: 2–4
Prep Time: 15 minutes
Cook Time: 10–12 minutes

Ingredients

• 2–4 Pork Spinalis steaks

• Olive oil, salt, cracked black pepper

For the charred fruit:

• 2 ripe peaches or plums, halved and pitted

• Drizzle of olive oil

For the mustard herb vinaigrette:

• 1 tbsp whole grain mustard

• 2 tsp white wine vinegar or sherry vinegar

• ¼ cup olive oil

• 1 tsp honey (optional)

• 1 tbsp chopped herbs (parsley, tarragon, or thyme)

• Salt & pepper to taste

Instructions

1. Grill the pork:
   Brush pork spinalis with olive oil and season generously with salt and cracked pepper.
   Grill over medium-high heat for 4–5 minutes per side, until deeply golden and internal temp hits 140°F. Rest for 5–10 minutes.

2. Char the fruit:
   While the pork rests, grill the halved stone fruit cut-side down until caramelized and slightly softened (2–3 minutes).

3. Make the vinaigrette:
   Whisk together mustard, vinegar, olive oil, herbs, and honey (if using). Season to taste.

4. Plate & finish:
   Slice pork steaks and serve alongside grilled fruit. Spoon vinaigrette over everything, letting it mingle with the juices on the plate.