Dry-Aged Pork Loin Steak with Madeira Wine and Onion Chutney

Steps

1. 1

   Pat the pork loin dry with paper towels, score with a knife, and season with salt.

2. 2

   Heat ghee butter in a pan and sear the pork loin on both sides until golden, then add garlic and thyme to infuse fragrance.

3. 3

   Rest the cooked pork loin and slice into serving-sized pieces.

4. 4

   Dice the onion into 0.5cm cubes and mix cornstarch with water to make a slurry.

5. 5

   Add unsalted butter and onion to a pan and sauté until translucent.

6. 6

   Add red wine then Madeira wine and reduce by half, then add sugar.

7. 7

   Once the wine reduces further, add sherry vinegar, thicken with the cornstarch slurry, season with salt, and stir in chopped scallions.

8. 8

   Plate the sweet and tangy onion chutney and top with the sliced steak to serve.