Rosemary Balsamic Grilled Pork with Mash

Description

Thick pork loin steaks marinated in balsamic rosemary get grilled to juicy perfection and served over creamy mashed potatoes finished on the grill grates for subtle smokiness. The tangy sweet glaze complements the rich pork in under 90 minutes total. This elevated yet practical dish brings restaurant-style BBQ vibes to your backyard using mostly available ingredients.

Cultural Background

Balsamic vinegar originates from the Modena and Reggio Emilia regions of Emilia-Romagna in northern Italy, with roots tracing back nearly a thousand years to medieval times when it was valued for its medicinal and restorative properties as a cooked grape must. Rosemary has long been a staple herb in Mediterranean cuisines, particularly Italian and Greek traditions, often paired with meats for its aromatic qualities. The combination reflects Italian culinary influences fused with modern American backyard grilling techniques for a contemporary take on marinated pork dishes.

Recipe Info

PREP TIME: 25 minutes
COOK TIME: 35 minutes
TOTAL TIME: 60 minutes (plus 30 minutes marinating)
SERVINGS: 4
DIFFICULTY: Medium

Ingredients

• 1.75 pounds pork loin, cut into 4 thick steaks about 1 inch each
• 1/3 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon honey
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 2 pounds Yukon Gold potatoes, peeled and quartered
• 4 tablespoons unsalted butter
• 1/2 cup whole milk, warmed
• Additional salt and pepper to taste for mash

Instructions

1. In a bowl, whisk together the balsamic vinegar, olive oil, 1 tablespoon of the chopped rosemary, minced garlic, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper to create the marinade. Place the pork steaks in a shallow dish or zip-top bag, pour the marinade over them, and turn to coat evenly. Let marinate at room temperature for 30 minutes, turning once.
2. While the pork marinates, place the quartered potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil over high heat. Reduce to medium and simmer for 15-20 minutes until the potatoes are fork-tender. Drain well and return to the pot.
3. Mash the potatoes with a potato masher or ricer until smooth. Stir in the butter until melted, then gradually add the warmed milk until creamy. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mashed potatoes to a grill-safe cast iron skillet or heavy foil pan.
4. Preheat a gas or charcoal grill to medium-high heat (about 400°F). Oil the grates lightly. Remove pork from marinade, reserving the marinade, and grill the steaks for 4-5 minutes per side until the internal temperature reaches 145°F, basting with a bit of reserved marinade in the last 2 minutes for a glaze. Remove pork and let rest 5 minutes.
5. While the pork rests, place the skillet of mashed potatoes on the grill over indirect heat or a cooler zone. Close the lid and heat for 10-15 minutes, stirring once or twice, until the mash develops a light smoky aroma and slight crust on the edges. Garnish the mash with the remaining tablespoon of chopped rosemary.
6. Slice the rested pork if desired and serve over the grilled mashed potatoes, drizzling any remaining warm glaze or pan juices on top.

Tips

- For even cooking and juicier results, bring the pork to room temperature before grilling and use a meat thermometer to avoid overcooking past 145°F.
- A common mistake is marinating too long with acidic balsamic, which can make the pork mushy; stick to 30 minutes for this quick version.
- If fresh rosemary is unavailable, substitute 1 teaspoon dried rosemary in the marinade and 1/2 teaspoon in the mash.

Nutrition

Calories: 620
Protein: 42g
Carbs: 48g
Fat: 28g

Tags

Meat dish, Dinner, Pork, Potatoes, Grilled or BBQ, 1-2 hours