80 min., baking 15 min.
If you are picnicking in the woods, use juniper twigs to staple the pork loin steaks. Clean the twigs of their needles and pierce the steaks with the pointed ends of the twigs for a flavoursome and original al fresco feast. The juniper-scented pork loin steaks, which are grilled in the barbecue, are completely low-fat and lose their juiciness quickly when grilled, so wrapping them with strips of bacon keeps them dry and juicy.
INGREDIENTS
- 1 kg pork tenderloin (I got 8 steaks)
- 8 smoked or cured bacon strips
- 16 sage leaves
- 16 juniper sprigs
- 2 tbsp. 2 grainy mustard
- 1 tbsp. ground peppercorns
- handful of fresh thyme
- 1 tbsp lemon juice
- 2 tbsp. honey
- 2 tbsp. olive oil
- pinch of salt
- 200 ml Greek yoghurt
- 2 tbsp. 2 tablespoons granular mustard
- 2 tbsp. good olive oil
- 2 tbsp lemon juice
- salt and ground black pepper (to taste)
PREPARATION
We cooked the steaks on a Cobb grill, and the meat sizzled so much that we barely had time to flip it. Even the children could smell the aroma of the juniper twigs, which easily permeated the tender pieces of meat. The steaks pierced with juniper twigs looked very unusual and playful. This is a really great idea that I highly recommend trying.
I have often dreamed in the past how good it would be to grill food where you cannot build a fire, for example: on the beach, on the balcony of an apartment, in a city park, or even on a boat on the water? It turns out that there is a Cobb barbecue that can take me anywhere I want to go. It's very compact and weighs only 4.5 kg, so you can even throw it on the back of your bike and go looking for the best picnic spot.
This time, we did just that, we marinated a pork loin steak, put the barbecue on the back of the bike and went for a picnic.
First, I cut the pork loin into 4 cm thick pieces.
I mixed all the ingredients for the marinade well, seasoned it with chopped thyme and rubbed it on each piece of steak. I left the meat to marinate for about an hour.
I wrapped the soaked pieces of tenderloin with the bacon and, on both sides, I also twisted two sage leaves between the meat and the bacon. I threaded the wrapped pieces through two prepared juniper skewers, crosswise and lengthwise.
The steaks were cooked over direct heat for 4-6 minutes on each side, until well browned but still juicy.
I had made a yoghurt mustard sauce to go with the steaks beforehand, which was also a great accompaniment to the chopped fresh vegetables. I simply stirred the products for the sauce until they became a smooth sauce.
The steaks turned out very well, smelling of juniper woods, browned but juicy. And the juniper skewers, for me, are the discovery of this summer!
Have a delicious steak!
P.S. The steaks turned out very nice, smelling of juniper forest, browned but juicy. And juniper skewers, for me, are the discovery of this summer!
Recipe source.
