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Grilled Pork Loin Steaks with Cherry-Plum Sauce

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 45 mins
Total time 1 hr, 40 mins

Makes 8 servings

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.


  • 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
  • Cherry-Plum Sauce

How to Make It

  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.