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Grilled pork neck with asparagus and mustard sauce

Grilled pork neck with asparagus and mustard sauce

schedule Prep 10min
local_fire_department Cook 40min
people Servings 6
local_dining Calories 405
signal_cellular_alt Difficulty Beginner

πŸ”₯ Grilled Pork Neck with Asparagus and Mustard Sauce – juicy, flavorful, and perfect for a hearty lunch or weekend grill!🌟 Nutritional Benefits: Pork neck provides high-quality protein and healthy fats, while asparagus is rich in fiber, vitamin K, and antioxidants.πŸ’‘ Quick Tip: Marinate the pork…

Ingredients

  • 6 pork neck slices β€” tenderized with a meat mallet
  • 500 g asparagus
  • 30 ml olive oil
  • 1 garlic clove β€” crushed
  • 10 g butter
  • 100 ml cooking cream
  • 1 tablespoon of sweet mustard
  • 1 teaspoon of honey
  • 1 teaspoon of lemon juice
  • 1/2 tablespoon of thyme
  • 1/2 tablespoon of parsley
  • salt β€” to taste
  • pepper β€” to taste

Instructions

0

Pound the pork neck with a meat mallet just enough to even it out and tenderize it slightly. Brush each slice with a bit of olive oil (20 ml) on both sides.

1

Sprinkle salt and pepper to taste on both sides.

2

Let the meat rest for 10–15 minutes at room temperature.

3

Heat the grill pan (or regular grill) over medium-high heat.

4

Place the meat on the grill, cover it, and cook for 4–5 minutes on each side, until it forms a nice crust and is cooked through. Cover the meat with aluminum foil until ready to serve.

6

Drizzle the asparagus with the olive oil (10 ml) and toss well to coat each spear evenly. Sprinkle with salt to taste.

7

Place the asparagus on the grill in a single layer and cook for 4–6 minutes, turning occasionally, until grill marks appear and the spears are tender but slightly crisp.

9

Pour in the cooking cream, stir, and bring to a gentle simmer.

10

Add the mustard, honey, and lemon juice, then stir until well combined.

11

Season with salt, pepper, thyme, and parsley.

12

Let the sauce simmer over low heat for 2–3 minutes, until it slightly thickens. Turn off the heat and let it sit for 1–2 minutes before serving.

Asparagus

5

Rinse the asparagus under cold running water and snap off the woody ends – they will break naturally when bent. Pat the spears dry with a paper towel.

Mustard sauce

8

Melt the butter in a small pan over medium heat. Add the crushed garlic and sautΓ© without letting it brown.