Grilled Pork Loin Steaks with Cherry-Plum Sauce

Southern Living
Grilled Pork Loin Steaks with Cherry-Plum Sauce Recipe

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Make the Cherry-Plum Sauce three to four days ahead, and reheat over low heat. If it's too thick, add water, a little at a time, until it reaches desired consistency.

Makes 8 servings


+ Add To Shopping List
1 (4 1/2- to 5-lb.) pork loin roast, trimmed
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons finely chopped fresh rosemary
4 teaspoons olive oil, divided
8 thick bacon slices


Hands-on: 45 Minutes
Total: 1 Hour, 40 Minutes

1. Cut roast into 8 (2-inch-thick) slices, reserving end pieces for another use. Stir together salt, pepper, and rosemary in a small bowl. Rub each pork slice with 1/2 tsp. olive oil, and sprinkle with salt mixture, pressing to adhere. Wrap 1 bacon slice around edge of each pork slice, and secure with a wooden pick. Let pork stand at room temperature 30 minutes.

2. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit.

3. Place pork slices over unlit side, and grill, covered with grill lid, 8 to 9 minutes on each side. Transfer pork to lit side, and grill, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted in thickest portion registers 145° or to desired degree of doneness. Let stand 5 minutes. Serve with warm Cherry-Plum Sauce.

Created date

November 2015