Barbecued Pork Loin Steaks with Lemon & Garlic

Fresh, vibrant and full of Mediterranean flavour, these Barbecued Pork Loin Steaks are marinated with lemon, garlic and rosemary, then grilled to juicy perfection. Finished with Sicilian green olives and served alongside charred tomatoes, sourdough and rocket, it’s a simple yet impressive meal for any BBQ.

Perfect for easy entertaining or a relaxed family dinner.

Barbecued Pork Loin Steaks with Lemon & Garlic

Australian Pork

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Fresh, vibrant and full of Mediterranean flavour, these Barbecued Pork Loin Steaks are marinated with lemon, garlic and rosemary, then grilled to juicy perfection. Finished with Sicilian green olives and served alongside charred tomatoes, sourdoug...

Barbecued Pork Loin Steaks with Lemon & Garlic

Ingredients

  • 4 x thick pork loin steaks

  • 1/3 cup + 1 tablespoon extra virgin olive oil

  • 1/3 cup lemon juice

  • 1 Tablespoon finely shredded lemon rind

  • 3 tsp finely minced garlic

  • Pinch dried chilli flakes (optional)

  • 5-6 small sprigs fresh rosemary

  • 150g pitted Sicilian green olives

  • 1 Teaspoon sea salt flakes

  • Barbecued truss cherry tomatoes and sourdough bread, rocket leaves and lemon wedges, to serve

Directions

  1. Preheat a gas BBQ with a hood (see tips) on medium-high heat.

  2. Combine 1/3 cup oil, lemon juice, lemon rind, garlic, chilli flakes (if using), rosemary and olives in a medium foil cooking tray or shallow baking pan. Place the tray directly onto the grill and barbecue, hood down, for 3-4 minutes or until bubbling and slightly reduced. Season with salt and pepper. Move the tray to one side of the BBQ to keep warm. (Note, alternatively, you can do this step in a frying pan on your stove).

  3. Brush pork with 1 tbsp oil and season with sea salt flakes. Barbecue pork, hood down, for 4 minutes on one side. Turn and barbecue, hood down, for 3 minutes. Then sear the edges of the steaks for just cooked through or cook to your liking (see tips). Transfer pork to a rack over a tray and rest for 3 minutes.

  4. Serve pork with the warmed olive mixture, barbecued cherry tomatoes and sourdough, rocket leaves and lemon wedges.
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