Marmalade Glazed Pork Steaks

Another Donna Hay The Instant Cook recipe – because whenever I cook them they turn out amazing (except this one time when I made lime and coconut rice… yuck.). Not being much  of a meat-eater or meat-cooker, I have avoided steaks when cooking for a few years now. So when I read “pork butterfly steaks” and then checked my local butcher and couldn’t see them anywhere, I felt defeated already. My butcher is really lovely, and he showed me what a butterfly steak was – a Pork Medallion steak cut in half, and proceeded to cut them all in half for me. What a lovely chap.

So wish me luck as I attempt to make pork steaks tonight. I hope they are tender and juicy (how I like my meat), and not dry and tough (how my meat usually ends up).


  • 4 x 200g pork butterfly steaks
  • 2 teaspoons vegetable oil
  • seasalt and cracked black pepper
  • 1 tablespoon sage leaves
  • 1/3 cup breakfast orange marmalade


  1. Heat frying pan over high heat.
  2. Brush the pork with oil and sprinkle with salt and pepper.
  3. Add the pork and sage to the pan and cook for 2 minutes each side or until well browned.
  4. Add the marmalade to the pan and cook for a further 2 minutes each side or until cooked to your liking.
  5. Serve the pork on steamed greens and spoon over the glaze. Serves 4.

Health Rating: 442 calories per steak

Taste Rating: will let you know!

I’m planning on serving this with a light mash potato, and Donna Hay’s Eat Your Greens Stir fry Vegetables.

By Tara


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