Grilled pork loin steaks are midweek dinner without heating the oven — a golden crust, a juicy middle, and plates on the table in under twenty minutes. Pork Loin Steaks 4x 135g is the plain tray for apple sauce nights; Garlic Pork Loin Steaks 4x 135g brings the flavour already on the meat. Shop both in pork loin steaks and pork.
Grill method
Pat the steaks dry. Oil lightly and season the plain pack with salt, pepper, and a pinch of sage or paprika — go easy on salt with the garlic glaze. Preheat the grill to medium-high. Arrange in a single layer on a rack over a tray. Cook 4 to 6 minutes a side, flipping once, until the centre hits about 71–75°C and the juices run clear. Watch glazed packs from four minutes — sugar browns fast. Rest two to three minutes on a warm plate. Do not stack; overcrowded steaks steam. If your grill runs fierce, drop a shelf or drop the heat a notch rather than burning the garlic crust.
Pan, oven and air fryer backup
No grill: hot pan 3 to 5 minutes a side, oven 200°C for 12 to 18 minutes, or air fryer 190°C for 10 to 14 minutes flipping halfway. Apple sauce or mustard at the table finishes the plate. Browse pork loin steaks for pack sizes, and pork for chops and belly beside.
What to serve
Mash, greens, and apple sauce, or chips and a sharp salad. Leftover loin slices into sandwiches or a quick stir-fry the next day. Freeze spare packs flat; thaw fully so they cook evenly rather than staying icy in the middle.
Times above are a guide for home ovens, air fryers and pans — always trust a probe over the clock, and rest meat before you carve so the juices stay in the slice, not on the board. British packs vary a little in thickness, so start checking a few minutes early the first time you cook a new size.
Write your own fridge note the first time you cook a new pack size — home ovens and pans vary, and a two-minute early check beats dry meat. Rest on a warm plate, not a cold board, so the juices stay put when you carve or plate up.