Grilled pork loin steaks with greens and balsamic glaze



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Serves: 2


Prep: 15 mins


Cooking: 30 mins


  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • sea salt
  • freshly ground pepper
  • ½ teaspoon dried chilli flakes (optional)
  • 4 OTWAY pork loin steaks
  • Curly kale leaves, to grill
  • Mashed potato, to serve


  • ¼ cup finely chopped flat-leaf parsley
  • zest of 1 orange
  • 1 garlic clove, finely chopped with a pinch of salt


Step 1
Combine the oil, vinegar in a bowl and season with salt and pepper. Pour half into a jug and reserve for a dressing later. Add the chilli flakes and pork to the remaining oil mixture and toss to coat.

Step 2
Heat a cast iron grill plate or large non-stick frying pan over a medium-high heat. Add the pork and cook for 3 to 4 minutes each side until cooked to your liking. Transfer the steaks to a plate, then rest, covered with foil for 5 minutes.

Step 3
Meanwhile, add the kale to the pan or grill. Cook for 2 minutes, turning until lightly charred and just wilted. To make the gremolata, combine the parsley, orange zest and garlic in a small bowl.

Step 4
Serve the steaks and kale drizzled with the reserved dressing and the mashed potato sprinkled with gremolata.

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