Pork T-Bone

Full product description

Get the best of both worlds with the pork T-bone—a juicy loin steak on one side and a tender fillet (tenderloin) on the other, split by the classic T-shaped bone. It sears to a deep golden crust, finishes quickly, and stays succulent when rested. Keep it simple with salt, pepper and a squeeze of lemon, or brush with garlic, mustard and herbs. Perfect for the pan, under the grill or on the BBQ.

Why you’ll love it

• Two cuts in one: loin + fillet for flavour and tenderness

• Bone-in for extra juiciness and great presentation

• Hot-and-fast friendly: pan, grill or BBQ

• Takes rubs, marinades and glazes beautifully

Cut details

• From the pork loin, bone-in T-bone/porterhouse style

• Includes both loin and tenderloin portions

• Natural fat cap to baste as it cooks

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp; pat dry. Season well (salt, pepper; add garlic, mustard or herbs if you like).

2. Pan + optional oven: Sear in a hot pan 2–3 mins per side; stand the fat edge to render. For thick steaks, finish at 180°C (fan 160°C) 4–8 mins.

3. Grill/BBQ: High heat 2–4 mins per side, then move to indirect heat to finish. Lid on helps.

4. Centre temps (guide): Juicy 63–65°C (a faint blush is normal), or 70°C+ for well done.

5. Rest 5–8 mins before serving.
   Tip: The fillet side cooks quicker—angle the loin closer to the heat to keep the fillet just blushing.

Serving ideas

• Garlic–herb butter with roast potatoes and greens

• Apple & mustard pan sauce with mash

• Smoky paprika rub, finish with lemon and parsley

• BBQ glaze with slaw, pickles and charred corn

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and cook within 24 hours

FAQs

Pork T-bone vs regular chop—what’s the difference?
A T-bone includes both loin and tenderloin sections divided by the T-shaped bone.

Can it be slightly pink?
Yes—pull at ~63–65°C and rest for juicy results.

Do I need to marinate it?
Not essential. Salt, pepper and high heat are great; mustard, garlic and herbs are a bonus.

Best way on the BBQ?
Sear over high heat, then finish over indirect heat to target temperature. Rest well.