Lemon Oregano Greek Pork Steaks
User Reviews
5
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Prep Time
5 mins
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Cook Time
2 hrs
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Additional Time
12 hrs
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Servings
6
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Calories
581 kcal
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Course
Main Course
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Cuisine
Greek
Lemon Oregano Greek Pork Steaks
Description
Lemon Oregano Greek Pork Steaks features 3.5 pounds of pork marinated in a mixture of olive oil, Dijon mustard, honey, fresh lemon juice and zest, dried oregano, and thyme. The marinade enhances the meat with a subtle balance of citrus brightness, sweetness, and herbaceous notes. After marinating up to 12 hours, the pork is roasted in chicken stock with whole garlic cloves covered by foil to maintain moisture, then finished uncovered to develop a caramelized exterior.
This method yields pork steaks that remain juicy inside with a golden, flavorful crust outside. The combination of lemon and oregano complements pork well and the gentle roasting retains tenderness. The recipe details measures for seasoning and optional chili flakes for serving to add gentle heat.
The pork can be served as a centerpiece main dish alongside roasted vegetables or grains. Marinating in advance is recommended to enrich flavor penetration, and roasting covered helps keep the pork moist during cooking. The garlic-infused stock adds subtle aromatic depth to the finished dish.
Ingredients
- 3.5 lbs pork steak 1.5 kg
For the marinade
- ⅓ cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2-3 lemon juiced and zested, plural
- 1 tablespoon oregano dried
- 1 tablespoon thyme dried
For roasting
- 2 cups chicken stock
- 1 garlic bulb
You also need
- salt sea salt
- black pepper freshly ground
- chili flakes for serving, optional
Instructions
- Mix the olive oil, a teaspoon of sea salt, freshly ground pepper, dijon mustard, lemon zest, lemon juice, oregano, thyme, and honey in a large roasting pan. Add the pork steaks to the marinade and massage the meat well to get to every nook and cranny.If you have time, cover them with aluminum foil, refrigerate and let them marinate for up to 12 hours. 3.5 lbs pork steaks ⅓ cup extra virgin olive oil 2 tablespoons Dijon mustard 1 tablespoon honey 2-3 lemons 1 tablespoon dried oregano 1 tablespoon dried thyme sea salt freshly ground pepper
When ready to cook
- Preheat the oven to 190°C / 374° F.Pour the stock and crushed and peeled garlic cloves over the steaks, mix lightly, cover again well with aluminum foil, and roast for one hour. 2 cups chicken stock 1 garlic head
- Remove the aluminum foil and roast for 30 minutes up to an hour. The steaks will start getting golden and caramelize, so halfway flip them to get golden on the other side.
- Serve the pork steaks with a generous amount of sauce on the side.
Notes
- Marinate the pork steaks for up to 12 hours to maximize flavor infusion.
- Roasting covered helps maintain moisture while infusing garlic aroma.
- Finish roasting uncovered to develop a golden, caramelized crust on the pork.
- Use freshly ground sea salt and pepper for seasoning to enhance natural flavors.
- Optional chili flakes can be sprinkled when serving to introduce mild heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 581 kcal
% Daily Value*
| Calories | 581kcal | 29% |
| Carbohydrates | 13g | 4% |
| Protein | 60g | 120% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 180mg | 60% |
| Sodium | 298mg | 12% |
| Potassium | 1184mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 30mg | 33% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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