Grilled Pork Steak with Apricot-Mango Sauce

Grilled Pork Steak with Apricot-Mango Sauce

This past week, I decided to step outside my comfort zone and try something different. Since apricots are in season this month and are practically featured at every Farmer’s Market stand, I knew the soft orange fruit would be a great base for something interesting. But I was stumped about what I could possibly create.

As I walked through my regular Tuesday Farmers Market, located in a neighborhood called Lincoln Square in Chicago, I started to ask some of the vendors for suggestions of their favorite ways to use apricots. Many of them laughed, some took the easy route and suggested a cobbler. One person even sarcastically said, “I don’t know, I just grow them.” Well, that’s living in the big city for you. I have to admit, I was a little frustrated when I left the market. I felt making a dessert would be too easy. I make deserts all the time, and quite well I might add. If I include the apricots into a sauce, there is always a risk of the sauce turning out too sweet. Who wants to feel like they’re eating candy for dinner? Well, I know a couple of people that would love the idea. But, that’s beside the point. What if the juice causes the sauce to be too runny? Do you peel them? There is nothing left to do but research.

Back at home with my organic cotton tote bag of farmer fresh goodies spread across my lovely green granite counter, my research began. I first started with my wide selection of “fundraiser cookbooks.” These are the spiral-bound books you find at any craft fair or small town fundraiser. I affectionately call these my “old lady cookbooks” because a, shall we say, seasoned woman is always trying to hulk her trade cooking secrets for her granddaughter’s dance troupe at $10 a pop. Of course, my bookshelf of over 20 cookbooks tells you I’m a sucker for a fundraiser.

Ok, back to the food Cory, my old lady cookbook collection didn’t offer any inspiration. It was time to turn to the trusty internet. First the standard sites like, and even None of them helped. Next were my favorite blog sites like the and While their stories were interesting and propelled me closer to accomplishing creative genus, they still didn’t hit the mark. Finally, like a ray of sunshine glowing from my computer monitor, I realized mangos and apricots work really well together and can be complemented in a savory sauce for pork chops or chicken. That is when Grilled Pork Steak with an Apricot-Mango Sauce was born.

The color of the sauce is electrifying with its bright yellow and orange color radiating against the char of the grilled pork steak. While I was creating this recipe, I had to taste it multiple times because there was a huge risk of making it too sweet. Make sure you adjust the sugar accordingly to balance sweetness of the mango and apricot. Plus, at the last moment of the cooking process I added the Worcestershire sauce. It really adds a smokey depth of flavor to the entire sauce.

Grilled Pork Steak with Apricot-Mango Sauce
Prep Time
Cook Time
Total Time
Recipe Type: Entree
Serves: 6-8 people
Grilled Pork:
  • 6 – 8 pork steaks
  • salt and pepper
Apricot-Mango Sauce
  • 1 mango, peeled and cubed
  • 1 ½ cup fresh unpeeled apricots, halved and pitted
  • ¼ cup juice of an orange
  • 1 tsp. orange zest
  • 4 Tbl. white sugar
  • ½ tsp. ground cinnamon
  • 1 tsp Worcestershire sauce
  • Pinch of salt
  1. Place the cubed mango, halved apricots, orange zest, juice of an orange, sugar and cinnamon in a sauce pan. Simmer over medium heat for 5 – 6 minutes, or until the fruit is soft. Remove the pan from the heat and add the Worcestershire sauce and salt. Allow the sauce to cool in the pan. Finally, process the mixture to the desired consistency in the food processor.
  2. Season your pork steaks with the salt and pepper to taste. Grill on each side until the meat reaches desired temperature, at least 160 degrees. Just before removing the pork steaks from the grill, brush small amount of the sauce on each steak and allow it to caramelize for 1 minute. Spoon the remaining sauce on the pork steaks just before serving. Serves 6 to 8 people
Author's Note
I used pork steaks because they were on sale at the grocery store. Yep, I believe using fresh and high-quality ingredients is important to the success of a meal, but I also love a great deal. Pork chops or even a pork tender loin would work really well with this sauce. Also, I served couscous with the pork steaks to help balance out the bold flavor of the sauce.


  1. Brandon says

    Hey, everybody…I’m one of the people who likes “eating candy for dinner”! I think apricots would be good in a salad, too…I love fruit in my salads.

  2. Stephanie says

    Fundraiser cookbooks! YAY! Since we move alot, I try to find these whenever we move to a new area. That way I can collect recipes from all over the place! woo hoo!

    Anyhoo, I decided to come and visit your blog, since you were gracious enough to open and invite to us from myspace. My inlaws are pork farmers, so I have to try this recipe some time. Definitely tenderloin, though…. *drool*.

  3. Miss Mary says

    oooooo sounds delish!
    A non dessert recipe for apricots IS hard to come up with. A chutney is all I can think of. I made a huge batch with peaches, but I know it would work great with fresh apricots. I froze the batch for future use. Ever done that!? Make something for the sake of making and then not eat it? Fist time for me too. A huge batch of peach strawberry jam in the same day all frozen and ready to take home to the fam-damily. I would have canned it, but was too lazy and didn’t have all the proper equipment. I miss Patty’s (mom) kitchen.

Leave a Comment