Glazed Teriyaki Pork Loin Steaks

Name: Glazed Teriyaki Pork Loin Steaks
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 4 pork loin steaks; 200 g pineapple; 120 ml pineapple juice; 65 ml soy sauce ((reduced salt)); 2 cloves garlic, (minced); 1 tsp fresh ginger, (minced); 2 Tbsp sweetener ((we used Sukrin Gold)); 1 tsp cornflour

After doing a little review of my site, I realised I had a distinct lack of pork recipes.

I typically only eat pork when it’s pulled (and covered in BBQ sauce!) but since I was getting a little bored of chicken and find pork more versatile than a beef steak, I thought I’d whip up a new recipe using Musclefood’s Pork Loin Steaks.

I have to admit, another reason I’ve avoided many pork recipes is because, unless it has a ton of fat on it, it always seems to come out tough as old boots.

Fortunately this one did not which I put down less to my cooking skills and more to the marinade which keeps the pork juicy and succulent. It’s so good in fact I made more of the marinade to put over some salmon the next day!

The pineapple gives the pork an amazing natural sweetness without having to buy all the fancy Japanese ingredients to make traditional Teriyaki sauce. Which you’ll only end up throwing away after realising they’re 2 years out of date.

Now you can buy pineapple juice but I’d highly recommend buying chopped pineapple or pineapple slices so you can garnish the pork or even add some chunks to make a fresh side salad.

This recipe also calls for SUKRIN Gold which is an awesome brown sugar alternative and gives it a much richer and bolder flavour than a white sweetener equivalent. We had some kicking around after stocking up a few months back but it appears to not be quite as readily available now which is a shame. You can still order from their site but alternatively you could use a white sweetener alternative or just ordinary brown sugar if you can spare the calories!

Glazed Teriyaki Pork Loin Steaks

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 4

Calories 276 kcal

Author Harry Ranson

Ingredients

4 pork loin steaks
200 g pineapple
120 ml pineapple juice
65 ml soy sauce (reduced salt)
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 Tbsp sweetener (we used Sukrin Gold)
1 tsp cornflour

Instructions

Combine half the pineapple juice, 1 tbsp soy sauce, 1 garlic clove, 1/2 tsp ginger and the pork chops in a bowl and allow to marinate for 30 minutes (up to as long as overnight)
Mix the cornflour with 1 tablespoon of water and set aside.
In a pan, add the rest of the pineapple juice, soy sauce, garlic, ginger and sugar then bring to a boil over a medium-high heat before turning down to simmer. Simmer for 3-5 minutes until the sauce has reduced a little before adding the cornstarch mixture. Continue to cook until the sauce has reached the desired consistency.
Whilst the sauce is cooking, heat a non stick pan over a medium-high heat and cook them for 4-6 minutes on each side.
Plate up the pork, cover with the sauce and garnish with pineapple