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Pork Loin Steaks with grilled nectarins and sheep cheese zucchini rolls


Grill Recipe from Vienna Sunday Kitchen: Glazed Pork Loin Steaks with grilled nectarins and sheep cheese zucchini rolls
Prep Time 30 mins
Cook Time 20 mins
Total Time 54 mins
Servings 5 persons


For the pork loin steaks

  • 5 pieces pork loin steaks
  • 4-6 tbsp. oil e.g. sunflower
  • 8 tbsp. black currant juice or other juice (eg orange, pineapple,...)
  • 6 tbsp. maple syrup or honey
  • 1/2 cup beer
  • 1 tbsp. rosemary dried
  • 2 cloves garlic pressed
  • 1 tbsp. salt, pepper
  • more maple syrup for the glaze

For the side dishes

  • 5 nectarines
  • 2 pcs. sheep cheese (200g each pack)
  • 2 small zucchinis


  • Mix all the ingredients for the marinade and leave them well-capped with the meat overnight or at least for 3-4 hours in the refrigerator. Before grilling, remove from the refrigerator until the meat has room temperature. (about 30 minutes)
  • Shortly before grilling, add more salt and pepper.
  • Cook the steaks at high temperature for a maximum of 1 minute on each side.
  • Spread with maple syrop or honey on each side.The meat is to be protected from drying out by glazing. In addition, the sugar caramelizes and gives a good flavor contrast.
  • After grilling, cover and let rest for about 10 minutes.
  • Cut the sheep's cheese into pieces about 2 cm thick. This results in approx. 5 bars per pack.
  • Cut the zucchini into thin slices with a peeler (or bread slicer). Fold around the sheep cheese sticks and place in a grilling pot.
  • Cut nectarines into halves and remove core. Place in a grilling cup.
  • Grill the nectarines and sheep's cheese and zucchini rolls about 20-30 minutes at medium to low temperature until soft inside and brownish on the outside.