balsamic-bbq-pork-baguette - Greendale

Greendale Farm shop are one of our closest customers, based around 4 miles from us! They do a lovely series called ’30 under 30 miles’ which we were featured in recently, I went to the Farm shop for a few hours to meet customers and to offer tasters it was a very, very wet day to say the least but thankfully I was under cover in the farmshop! 

As part of the ’30 under 30 miles’ they promote your product all week and then they did a blog on this delicious balsamic bbq pork recipe, so this is our very first guest recipe blog – thank you to Jemima at Greendale. 

Greendale very kindly said we could share this recipe on our website and it sounds absolutely delicious, I am going to have to try it very soon.


  • 4 x Greendale 170g Pork Loin Steaks
  • 3 tbsp Olive Oil
  • 3 tbsp Balsamic Vinegar
  • 1 tsp Dijon mustard
  • 3 cloves garlic, peeled
  • 2 tbsp West Country Olives Green pitted sliced thickly
  • Large bunch fresh basil washed and roughly chopped
  • 1 Baguette loaf or 4 long ‘stick’ rolls large enough to hold a steak


If you are using a charcoal barbecue, light it so that it has plenty of time to reach a good cooking temperature (see our handy guide, Getting the Most From Your BBQ). Score both sides of each pork steak with a sharp knife a few times, then season with salt and pepper and put the pork steaks into a shallow, heatproof dish. In a small jug or bowl, mix together the oil, vinegar and mustard, then crush in the garlic cloves and stir. Spoon the oil and vinegar mixture over the steaks, spreading it carefully over each of them, then cover the dish and place in the fridge to marinate for at least 10 minutes (now is a good time to prep any veg you want to serve). Slice four lengths from the baguette, each long enough to hold a steak, then halve each piece lengthwise (these will be the ‘burger buns’)

When the steaks have marinated, lift them out of the marinade, letting any excess drip back into the dish, and put them on the hot grill. Cook for 4-6 minutes on each side, until cooked through, cooking any veg alongside them on the grill. Put each cooked steak into a baguette ‘bun’, scattering the meat with the olives and basil, and serve straight away.

olives on display at market

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