Remove the pork mini steaks from their packaging, rinse under cold water and pat dry with kitchen paper. Then spread them out in a non-metallic container. Mix together the oil and garlic and brush the mixture all over the meat. Season with pepper and set aside for 20 minutes to marinate.
Meanwhile, prepare the radish salad. Sauté the onion in the oil until lightly caramelized. Deglaze with the vinegar and grenadine syrup, and bring to the boil. Pour the mixture over the thinly sliced radish and season with a little salt. Allow the radish to cool in the dressing, before tearing and sprinkling on the basil.
Sear the Pork Mini Steaks on both sides for approximately 2-3 minutes in a preheated griddle pan or on a grill, remove and rest in a warm place for 5 minutes. Season with salt and serve with the radish salad.
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