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Herb-Marinated Pork Steaks

Yield Makes 6 to 8 servings
Prep: 15 min., Chill: 2 hrs., Grill: 20 min.


  • 1 (3 1/2- to 4-lb.) boneless pork loin roast*
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/2 cup vegetable oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon dried dillweed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Garnishes: flat-leaf parsley sprigs, lemon halves

How to Make It

  1. Cut roast into 8 (1-inch-thick) pieces, and place in a large shallow dish or large zip-top plastic freezer bag.

  2. Stir together chopped onion, minced garlic, and next 8 ingredients; pour over pork. Cover or seal, and chill at least 2 hours, turning occasionally. Remove pork from marinade, discarding marinade.

  3. Grill pork, covered with grill lid, over medium heat (300º to 350º) 20 minutes or until a meat thermometer inserted into thickest portion registers 155º, turning once. Remove from grill, and let stand until meat thermometer registers 160º. Garnish, if desired.

  4. *8 (1-inch-thick) boneless pork chops may be substituted.