Glazed Ginger & Orange Pork Steaks


  • 1 pinch ground white pepper (to taste)
  • 4 cm piece ginger, finely grated
  • 1/4 cup continental parsley
  • 3 large oranges
  • 1/2 cup pure maple syrup
  • 1 cup orange marmalade
  • 3 tsp Dijon mustard
  • 2 garlic cloves, crushed
  • 1/3 cup roasted salted cashews
  • 6 pork loin steaks
View Method Glazed Ginger & Orange Pork Steaks


  1. Finely zest and juice 1 orange. Combine with marmalade, syrup, mustard, ginger, garlic, salt and white pepper in a shallow ceramic dish. Add steaks and turn to coat. Cover, refrigerate and marinate for at least 1 hour or overnight.
  2. Heat a chargrill pan or barbecue grill over medium heat. Cut remaining oranges into wedges. Remove pork from marinade, reserving marinade. Cook pork and orange wedges for 4 minutes on each side or until lightly charred and cooked through.
  3. Meanwhile, cook marinade in a small pan over medium heat. Bring to the boil and simmer for 3 minutes.
  4. Pour sauce over pork, if using a chargrill pan, and cook for a further 1 minute to glaze, or brush sauce on occasionally, if barbecuing.
  5. Combine cashews and parsley and serve with pork and oranges.
View Ingredients Glazed Ginger & Orange Pork Steaks
View Method Glazed Ginger & Orange Pork Steaks
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