6-2-2 Perfect Balsamic Pork Steak
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.
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.
These 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.
More Pork Steak recipes on Yummly
Murray Valley Pork with Balsamic Sweet and Sour
Ingredients
- 6 Pork Loin Steaks 2 in (5 cm) thick
- 40 ml balsamic vinegar standard not sweet thickened balsamic
- 45 gm honey 3 Tablespoon
- 20 gm dijon mustard 1 Tablespoon
- 1 Tablespoon rosemary leaves chopped
- 80 ml chicken stock
- 2 cloves garlic crushed
- 150 gm red onion sliced
- 100 gm red capsicum sliced
- 40 ml olive oil
Instructions
- 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
- Lay out the steaks and season with salt and pepper
- 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.
- Then turn over. Time for another 2 minutes then take out of the pan and put onto your warm plate.
- Let them sit and rest for 2 minutes.
To finish the sauce
- Leave the pan on the cook top but turn down to a lower heat. Add the remaining olive oil.
- 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)
- 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)
- 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
Diagram thanks to Australian Pork
1. Preheat the pan, griddle pan or BBQ plate just like you would for any other steak. Cook on one side for 6 minutes.
2. Turn once and cook for 2 more minutes.
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.
This looks sensational Tania! I wondered whether the 6-2-2 method was actually good or just a marketing gimmick so thanks for clearing it up. Your recipe is an awesome way to eat pork
Thanks Jayne. Yep the old 6-2-2 really works
Just made it – perfect instructions and that sauce is delish!
How fantastic. Thanks Vicki!
Right I’m making this tomorrow night – yum and that ad caught my eye too but I too always remember the put the pork on your fork ad every time I cook pork!
Vicki @ Boiled Eggs and Soldiers recently posted..Your Weekly Feed #53 First time on Fridays
Yes it was a good one for them. Someones very clever
Yum – we love Murray Valley Pork. This is what I did with my pork rack: http://goodfoodweek.com.au/2016/05/recipe-milk-braised-pork-rack-and-sides/
Yes I saw your rack. Fantastic!Murray Valley pork is incredible
I always forget about pork when I am doing the shopping, but as soon as I see it I remember the ad campaign from years ago get some pork on your fork.
What a great way to perfectly cook pork, I think I usually cook it in the slow cooker for like 8hrs so I know it is cooked lol.
Oh thats funny. well how ever you cook it I am sure it is nice
It’s quite a clever campaign isn’t it. Catchy & it makes sense.
I love pork it is such a underrated meat, so many tasty cuts from one animal is amazing.
Those steaks do look spesh & that recipe literally has my mouth watering!!!
Thanks for linking up to Your Weekly Feed. xx
I’m in love with Murray Valley pork. Top quality stuff, it is. Great flavours you’ve got going here, Tania.
I know. It is very very amazing
Such a clever and easy-to-remember cooking tip!
Helen | Grab Your Fork recently posted..BBQ Pitmaster Rodney Scott at Harpoon Harry, Surry Hills
It’s such a dilemma for people how long to cook it because too much and it’s dry and too little and it’s raw. What a clever idea! 😀
Lorraine @ Not Quite Nigella recently posted..Lucy, A Light As Air Lemon Chiffon Cake!
Thanks Lorraine
I’ll definitely have to try this method of cooking. Your pork steaks sound delicious.
Thanks Karen you will be pleasantly surprised
What a brilliant technique and easy recipe with which to use it. Will try this asap.
Thanks!
Tried and tested Victoria. Thanks for your comment
They look truly very succulent and tender! I must try this 622 method next time.
Thanks Angie.