So, if you have a hankering for pizza and steak at the same time, maybe this recipe will do the trick.
This recipe is typically done with beef steak…but any type of protein steak/slab will do (like pork chop, turkey cutlets, fish filet, tofu slices, etc). I happen to have pork center loin steaks on hand, so that is what I used in these photos.
First start with adding fat to a frying pan (in this case I used lard)
When the grease is hot, add the protein. In this case, I placed pork center cut loins (that were salted and peppered on both sides)
While the loins were browning, I sliced some green onions and mushrooms
The steaks took about 5 minutes to brown on each side
When they were done on both sides, they were removed from the pan. I added a nice big chunk of butter to the hot pan
The next step required anchovies, capers and dried sage
As well as crushed garlic
They were added to the pan after the butter melted
And I stirred the ingredients until the anchovies were completely disintegrated into a fine paste
I then added the chopped green onions and mushrooms to the anchovy-butter blend paste
While the mushrooms were cooking, I grabbed a tomato and two jalapeno peppers
And julienned them
As soon as I was done chopping the tomato and peppers, the mushrooms were cooked
I added the julienned vegetables to the pan
And I also added about 1/2 cup of red wine
While the tomatoes were cooking, I grabbed some olives
And removed the olive flesh from the pit
As soon as I was done with the olives, the tomatoes were soft and well cooked. I added the olives to the pan. I then added salt and fresh ground black pepper to taste
I added about one cup of water, and rubbed the bottom of the pan to dissolve the brown crusty fond
I returned the cooked pork loins to the pan and buried them under the pizzaiola sauce
Final plating
The pork loin had a slight pink colour and was juicy
The perfect bite
