Serves 4
Preparation time 5 minutes, plus marinating
Cooking time 10 minutes
4 pork loin steaks, about 200 g (7 oz) each
2 garlic cloves, finely chopped
1½ tablespoons finely chopped sage
1 teaspoon olive oil
salt and pepper
Cut a horizontal pocket through the centre of each pork steak.
Combine the garlic, sage and oil in a small bowl, then rub this mixture all over the outside and inside of the pork steaks. Place in a shallow dish, cover with clingfilm and leave to marinate in the refrigerator for at least 30 minutes or overnight.
Season the outside and inside of the pork steaks with salt and pepper, then place on a baking sheet lined with foil. Cook under a preheated very hot grill, about 10 cm (4 inches) from the heat, for 5 minutes. Turn the pork steaks over and cook for another 5 minutes or until cooked through and golden. Serve with sweet potato mash, or ordinary mash if you prefer.
For pork steaks with sage & polenta, trim any excess fat from 8 thin-cut pork loin steaks, about 100 g (3½ oz) each. Mix 250 g (8 oz) instant polenta with 50 g (2 oz) freshly grated Parmesan cheese and 1½ tablespoons chopped sage. Beat 2 eggs in a shallow dish, dip the pork steaks into the beaten egg, then coat in the polenta mixture. Pan-fry the steaks in 2–3 tablespoons olive oil for 15 minutes, turning until golden and cooked through. Serve with salad.