Caramelized Honey-Mustard Pork Steaks
Sweet, savory, and gloriously sticky — a slow-baked dish with big payoff.
Servings 4 -6 steaks
Ingredients
- 2.5 -3 lbs boneless pork steaks or thick-cut shoulder slices 1.1–1.4 kg
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp honey or sugar-free syrup like allulose or erythritol-based for low-carb
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- Optional: pinch of cayenne or smoked paprika for heat
- Temperature: 300°F 150°CTime: 3.5 to 4.5 hours total
- Finish: Increase to 350°F 175°C for final caramelization
Instructions
- Preheat your oven to 300°F (150°C).
- Lightly grease a large baking dish with olive oil or butter.
- Pat pork slices dry with paper towels.
- Make the GlazeIn a medium bowl, whisk together:Dijon mustardHoney or sweetenerApple cider vinegarOlive oilGarlic powderSalt and pepper(Add cayenne if using)It should be smooth, thick, and slightly tangy-sweet.
- Glaze & ArrangePlace pork slices in a single layer in your prepared baking dish.Spoon or brush the glaze generously over each piece, coating both sides.Cover the dish tightly with aluminum foil.
- Slow BakeBake covered at 300°F for 3 hours.The pork will soften and become tender while absorbing the glaze flavor.
- CaramelizeRemove foil carefully (watch for steam).Increase heat to 350°F (175°C).Return pork to oven uncovered for 30–40 minutes, basting once or twice.The glaze will reduce, bubble, and thicken into a glossy, sticky coating.
- ServeLet pork rest for 5–10 minutes.Spoon pan glaze over top and serve with roasted veggies, salad, or cauliflower mash.
Notes
Texture: Fork-tender, slightly crisp on edges, juicy inside
Flavor: Balanced between sweet, savory, tangy, and slightly spicy
🧊 Storage & Reheat
Fridge: Up to 4 days in sealed container
Freezer: Up to 1 month (thaw overnight in fridge)
Reheat: Gently in covered skillet or oven at 325°F