Oven Baked Pork Steak with Garlic and Tomatoes

Elena Butuc

A very fast, simple and certainly successful steak recipe, suitable for any kind of meal, for the holidays or just for the family. Pork can be replaced with any other meat. It's also good for those who prefer leaner steaks as it's made without frying and too much fat. I really liked the process and the result - a tender stake in an aromatic sauce, easy to combine with any garnish.

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Ingredients

Metric US

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Pork meat

1.5 kg

I used tenderloin, but leg, neck or fillets will also work

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Garlic cloves

6 pieces

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Tomato puree

200 ml

You can use pepper or tomato paste, diluted with a little water

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Vegetable oil

3 tbsp

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Salt and pepper

1 tsp

to taste

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Sweet paprika

1 tsp

Step by step

Step 1

Cut the meat into slices about a finger thick. You can pound it to tenderize. Make small slits around the sides to keep it from curling when baked.

I didn't need to do all this as tenderloin is quite tender.

Oven Baked Pork Steak with Garlic and Tomatoes - Step 1

Step 2

Place the meat slices in a baking dish (don't grease with oil).

Step 3

Sprinkle with salt and pepper over the meat.

Step 4

Crush the garlic and place in a small, deep bowl.

Step 5

Gradually, pour in the oil over the garlic. Add a pinch of salt and mix like mayonnaise, to incorporate, until it becomes a white paste.

Step 6

Then add the tomato sauce and the spices, mix well.

Step 7

Pour about 100-150ml of water to get a slightly more diluted sauce.

Season with salt to taste and stir well.

Oven Baked Pork Steak with Garlic and Tomatoes - Step 7

Step 8

Pour the sauce over the meat.

Step 9

Coat all the meat with this sauce.

If you have a larger amount, make enough sauce to completely cover the meat.

Oven Baked Pork Steak with Garlic and Tomatoes - Step 9

Step 10

Place the dish in the preheated oven at 200 degrees C for one hour and a half.

At first, cover with a lid or foil. Remove the lid in the last 30 minutes of baking.

Finally, check for doneness. If the meat is still hard, leave it in the oven for as long as it needs. The sauce will not let the meat dry and it will cook in its own pace.