6-2-2 Perfect Balsamic Pork Steak

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6-2-2 Perfect Balsamic Pork Steak

62--2 Pork

What’s the 6-2-2 ?

You may have heard the adverts on radio and TV about the 6-2-2 method for cooking cuts of pork.  I thought it was a good idea.

Off the bone white meats can be a little tricky to cook. Well, really what it boils down to is we don’t really know when to STOP cooking. So, some bright spark came up with this very do-able method for timing the cooking of Pork. And guess what?. Yep,  it really works.

6-2-2 Pork

I timed it exactly for the most perfect pork steaks. Master this and you have a new world of delicious fast dinners a head of you.

I always prefer to use Murray Valley Australian Pork.  It has no overpowering flavour and it is very tender. The boneless Striploin usually costs from around $19.99 a kilo. Steaks cut from this (loin steaks) can be found in most meat markets. It’s tasty moisture locking cap of fat on the top ensures that even if you bake it whole it wont dry out. These Pork Steaks cook mighty quickly and go with a million different flavours. Ask a butcher near you for something similar. I asked Murray Valley Pork to help me out with a loin so that I could show you what they look like and I made this really easy delicious Balsamic Pork Steak recipe.

6-2-2 PorkThese are more tender than a steak and quicker to cook.

I have kept these as simple as possible while value adding with vegetables. There is no use doing amazing glaze only meals here as that means Skater will skip vegetables. I put vegetables in the sauce as well as green vegetables and some risoni ( rice pasta) on the side. This is really a bit like an Italian sweet and sour.

6-2-2 PorkMore Pork Steak recipes on Yummly

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Murray Valley Pork with Balsamic Sweet and Sour
My Kitchen Stories: 
This is so simple and quick you will want it every night.
  • 6 Pork loin steaks 2 cm / 1 in thick
  • 40 ml balsamic vinegar ( standard not sweet thickened balsamic) 2 Tablespoons
  • 45 gm honey (3 Tablespoon)
  • 20 gm Dijon Mustard (1 Tablespoon)
  • 1 Tablespoon chopped rosemary leaves
  • 80 ml chicken stock
  • 2 cloves garlic crushed
  • 1 sliced red onion ( small)
  • ½ sliced red capsicum ( pepper)
  • 2 Tablespoons Olive Oil
  1. You'll need a large frypan or deep sided grill pan. A warm plate to rest the meat and some !sides to go with it. I cooked risoni and green vegetables
Prepare anything you may want to eat with your pork because it will take exactly 10 minutes !with resting time of 2 minutes
  1. Lay out the steaks and season with salt and pepper
  2. Heat a frypan ( grill) till very hot . Add 1 tablespoon of oil then add the steaks. Leave the pan on high. Set the timer and cook for 6 minutes.
  3. Then turn over. Time for another 2 minutes then take out of the pan and put onto your warm plate.
  4. Let them sit and rest for 2 minutes.
To finish the sauce
  1. Leave the pan on the cook top but turn down to a lower heat. Add the remaining olive oil.
  2. Add the onion the rosemary and capsicum and saute till the onion just starts to soften. Add the garlic and leave for another minute. ( so far 2 minutes)
  3. Add the stock. It will bubble and simmer. Let it do this while you add the honey, balsamic and dijon. Stir well. bring to a boil and simmer another minute. (total 4 minutes)
  4. Add any juices from the pork back into the pan and add the pork into the pan as well if you want to serve it from the pan


6-2-2 Pork

Diagram thanks to Australian Pork 

Step 1

1. Preheat the pan, griddle pan or BBQ plate just like you would for any other steak. Cook on one side for 6 minutes.

Step 2

2. Turn once and cook for 2 more minutes.

Step 2

3. Now just take the pork steak out of the pan and without turning, let it rest for 2 final minutes, allowing the juices to settle so it’s nice and tender.



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