These Molasses and Rum Glazed Pork Steaks with Savory Apple Butter were a total delight and the butter mixed with apples that tops them is worth its weight in gold!
My feelings about pork have shifted a lot recently, and these Molasses and Rum Glazed Pork Steaks are part of the reason. For years I avoided pork cooked any way but well done — it was almost always overcooked and dry, sometimes with a large, unappetizing chunk of fat I would trim off. That fat actually tastes wonderful, but I convinced myself not to enjoy it.
Two important changes helped me rediscover pork. First, modern guidelines and farming practices mean pork no longer needs to be cooked to an overly long temperature to be safe. Letting pork remain slightly pink in the center yields juicier, more flavorful meat. Second, pork’s versatility shines when matched with a range of spices and sauces. While I still savor a good ribeye now and then, pork’s adaptability has won me over.
This recipe is my take on a dish from Bobby Flay’s Grill It — I couldn’t resist adding a splash of dark rum to the glaze. The combination of Dijon and whole-grain mustard, rich molasses and just a touch of rum creates a glossy, deeply flavored glaze that caramelizes beautifully on the grill.
The dish is served with a savory apple butter that elevates the pork. Don’t let the name fool you — this is real apple butter, not just chopped apples mixed with butter. The apple butter in this recipe is cooked down, seasoned, and finished with butter for a silky, spreadable condiment. I added rum here too — because it complements both apple and molasses — but the recipe works without it if you prefer.
I made two half-pint jars of the apple butter and kept one for biscuits and another for serving with the pork. Good butter helps: I used Irish-style butter for a richer finish, which made the apple butter especially silky and flavorful, but any quality butter will work.
I also fried a few sage leaves as a garnish — they add a delicate, crisp herbal note — but the apple butter and pork stand on their own. If you don’t have sage, a sprinkle of parsley or just a plain dollop of apple butter is perfectly fine.
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 with Julia Child
- 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
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 (peeling optional)
- 3 Tablespoons brown sugar
- 2 Tablespoons dark rum (optional)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 12 Tablespoons butter (1 1/2 sticks), softened
Ingredients for Pork
- 1/4 cup Dijon mustard
- 2 Tablespoons whole grain mustard
- 1/4 cup molasses
- 1/8 cup dark rum
- 2 Tablespoons olive oil
- 1 1/2 pounds pork sirloin tip roast, sliced into 3/4 inch steaks
- Salt and freshly ground black pepper, to taste
Instructions
To Prepare Savory Apple Butter
- Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 4 minutes. Add the garlic and cook an additional 30 seconds.
- Add the chopped apples, brown sugar and rum. Cook, stirring occasionally, until the apples are soft, about 5–7 minutes.
- Stir in the cinnamon and salt, cook for another minute, then remove the pan from the heat and let the mixture cool slightly.
- Transfer the mixture to a food processor. Add the softened butter and process until mostly smooth, leaving a little texture if you like a chunky apple butter.
- Refrigerate the apple butter for at least an hour. Bring to room temperature before serving.
To Prepare Pork
- In a small bowl, whisk together the Dijon and whole grain mustards, molasses, dark rum, and a pinch of salt and pepper. Set the glaze aside.
- Preheat a grill to high heat. Brush each pork steak on both sides with olive oil and season with salt and pepper.
- Place the pork steaks on the hot grill and cook on the first side until golden and slightly charred, about 3–4 minutes.
- Brush the cooked side with the glaze, flip the steaks, and grill the second side until cooked through, about 4–5 minutes.
- Brush glaze on each side again briefly to set it, about 30 seconds per side, taking care not to burn the glaze.
- Check the internal temperature and remove the pork when it reaches 145°F (63°C). Tent loosely with foil and let the steaks rest for 3–5 minutes.
- Serve each steak topped with a generous dollop of the savory apple butter and garnish with fried sage leaves or fresh parsley if desired.
Notes
This recipe yields about two half-pint jars of apple butter — more than you need for the pork steaks. The extra apple butter is delicious with biscuits, toast, or roasted squash.
If you like a crispy herb garnish, lightly fry sage leaves in oil for a few seconds until crisp and drain on paper towel. Fresh parsley also makes a simple, attractive garnish.
Nutrition
Amount per serving: Calories 608; Fat 49 g; Cholesterol 90 mg; Sodium 682 mg; Carbohydrates 41 g; Protein 2 g.
Percent Daily Values are based on a 2,000 calorie diet.