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Tin Foil Grilled Pork Loin Steaks


Tin Foil Grilled Pork Loin Steaks


Pork Loin Steaks on Tin Foil
Pork Loin Steaks on Tin Foil
This is a great and easy recipe. The main thing here is not to overcook the pork.

Pork steaks have a tendency to dry out. This is why I use tin foil and buy thick steaks. You can do these steaks directly on the grill but they will dry out a bit.

You have to keep a good eye on the steaks when cooking.

I just about always go by feel and you should practice that at all times. More on this below.

Ingredients for two people:

  • 2 pork loins, about 1 ½ inch thick or 3.75 cm
  • 2 tbsp of salted butter
  • Montreal Chicken Spice

Here is a tip to follow when grilling steaks of any kind of meat, chicken breast, lamb and more. Press down with the tongs on the meat after you turn the meat, it will be soft, as it cooks it firms up. Keep checking. As you practice this you will get good at it and you will know from experience when your steak is cooked. Further, always time your meat. The time you cook it the first time will give you a good guideline for next time.

Pork Loin Steaks on the BBQ.
Pork Loin Steaks on the BBQ.
The timing is different for everyone since most BBQ, Oven and the coals on the fire all work differently. Do not cut into the meat. All the wonderful juice inside runs out.

An instant read thermometer is OK, but have faith in yourself, you can do this by feel.

It also helps to have a little cooking notebook to write any pertinent comments. I use a binder with loose leaves.

In my opinion, the pork loin should only be cooked to a maximum of medium or 160 F or a bit pink inside.

This way you have a very tender and juicy steak. Remove the meat prior to reaching your desired cooking temperature since it will continue to cook when resting.

If you want to go even further you can brine the loin in salt water for a few hours. I do that with a pork roast and not usually with a steak.

Make a small cookie sheet out of foil about twice the size of the steak. Set on the BBQ or over the fire on low heat, add two tbsp of butter and let it melt.

Make sure not to overcook pork loin steaks.
Make sure not to overcook pork loin steaks.
While the butter is melting, dry the loin steaks off with a paper towel, sprinkle with “Montreal Chicken Spice” all over, yes, Montreal Chicken Spice goes very well on pork. One of my favourites.

Set the steaks in the melted butter. Now, depending you your BBQ cook away on the slow side, it should fizz a bit. I prefer to turn the heat up at the end. After about 7-10 minutes you will have to turn the steak. This is the point when you will start to check for firmness.

Once the meat is cooked, set it on some tin foil and wrap up to let it rest at least 10 minutes. The meat at this point will continue to cook a bit more. After 10 minutes or more the meat is ready and in the tin foil there will be some wonderful tasting “resting juice” to pour over the steak, rice, potatoes or…

Bon appetite,

Anders

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