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62--2 Pork

Murray Valley Pork with Balsamic Sweet and Sour

This is so simple and quick you will want it every night.
5 from 1 vote
Cook Time 15 mins
Total Time 15 mins
Course Maincourse
Servings 6


  • 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


  • 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