Pork Loin Steaks with Mushrooms, Smoked Bacon & Apple Yoghurt

These delicious pork loin steaks can be cooked on the BBQ or in the oven


4 large pork loin steaks

100g button mushrooms, sliced

1 tbsp butter

4 rashers smoked bacon, cut into strips

4 sprigs thyme

2 cloves garlic, crushed

50ml balsamic vinegar

50ml white wine vinegar

For the dip:

250g FAGE Total

2 apples, cored and diced

Juice of 1 lemon 

  1. Cut 8 equal sized oblongs of tin foil approximately 30cm by 15cm, to make 4 double thickness bags.
  2. Quickly char grill the pork steaks on a hot BBQ or grill to mark the meat with stripes.
  3. Place the pork in one half of the foil, fold over and then fold over the ends, creating a bag effect. Leave the top of the bags open. Repeat with each steak.
  4. Divide the mushrooms, butter, bacon, thyme, garlic and vinegars equally between the bags.
  5. Fold over the top to seal and create a neat parcel. Cook on the BBQ for 15-20 minutes, or in an oven at 200°C / 400°F / Gas Mark 6.
  6. To make the dip, combine the apples, FAGE Total yoghurt and lemon juice in a bowl.
  7. Serve the pork steaks with a big dollop of apple yoghurt.