📋Maple BBQ Pork Loin Steaks Recipe

Maple lemon pork on a plate with broccoli and baked potato in foil

5 from 1 vote

📋Maple BBQ Pork Loin Steaks Recipe

This Marinated Maple BBQ Pork Loin Steaks recipe is an easy recipe with a savory sweet combo of tangy lemon and maple flavors. The marinade takes about 5 minutes to put together and works it's magic while you go about your day. Your can use any type of boneless pork (pork loin or pork tenderloin) or pork chops. It's the perfect easy summer grilling recipe that's perfect for Father's day or any summer BBQ! They are also Weight Watchers Friendly.

Course dinner

Cuisine American, Canadian

Keyword grilled, lemon, maple, pork

Prep Time 5

Cook Time 15

Marinating 6

Total Time 6 20

Servings servings

Calories 214kcal

Author Terri Gilson

Ingredients

1.5 lb boneless pork loin slices (about 6) * You can use pork loin, pork chops or pork tenderloin, with bone or boneless

Maple Lemon Marinade

4 tablespoon maple syrup * I use low sugar
2 tablespoon Dijon mustard
2 tablespoon fresh lemon juice
2 tablespoon canola oil
2 teaspoon lemon zest
2 cloves garlic, crushed
1 teaspoon dried thyme

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Instructions

Heads up: There is a minimum 6 hour marinating time with this recipe!
Score pork by simply poking holes in it with a fork- I do this 5-6 times for each piece.*This allows the marinade to seep inside.
1.5 lb boneless pork loin slices (about 6)

Marinade

Whisk all marinade ingredients together in a small bowl and pour over meat. Turn to coat.
4 tablespoon maple syrup, 2 tablespoon Dijon mustard, 2 tablespoon fresh lemon juice, 2 tablespoon canola oil, 2 teaspoon lemon zest, 2 cloves garlic, crushed, 1 teaspoon dried thyme
Refrigerate for a minimum of 6 hours, but I usually refrigerate overnight or while I'm working all day.
Remove meat from marinade and reserve marinade.
In a small saucepan, bring marinade to a boil, reduce heat and and cook for 5 minutes. Keep warm.
Preheat grill to medium-high and grill for about 7-8 minutes, then turn. (*This will depend on the type of pork you use and how thick the cut is. You may need a little more or a little less time)
Cook until no longer pink (brushing occasionally with warm marinade.)
Remove meat from grill and serve.

Garnish:

Garnish with thyme and fresh lemon wedges, if desired.

Notes

Expert Recipe Tips:

- Use a meat thermometer. Pork should reach an internal temperature of 145°F for safe consumption without overcooking.

- Score the pork with a fork. This helps the marinade penetrate more deeply and evenly into the meat.

- Marinate overnight. Longer marinating time enhances both flavor and tenderness, especially for thicker cuts.

- Boil the marinade before reusing. Bringing it to a full boil ensures it's safe to use as a glaze or sauce after contact with raw meat.

- Cut your own pork loin. Buying a whole loin and slicing it yourself saves money and lets you control portion size.

- Let the pork rest after grilling. Resting for 5 minutes keeps the juices in the meat, resulting in a more tender bite.

- Use fresh lemon juice and zest. Fresh citrus adds brighter flavor than bottled lemon juice.

- Choose low-sugar or sugar-free syrup. This keeps the recipe Weight Watchers friendly and reduces overall sugar content.

- Grill with the lid closed. This maintains even heat and reduces the risk of flare-ups.

- Brush with boiled marinade near the end. This adds extra flavor and helps caramelize the outside of the pork.

Video: How to cut a pork loin

Cutting a pork loin is simple, but if you've never done it, then check out this video showing you how to cut pork loin. *Note he cuts his pork steaks thicker than I do

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