Begin by patting the boneless pork loin slices dry with paper towels to remove excess moisture. Using a fork, gently score the surface of the meat in a few places to allow the marinade to penetrate more thoroughly.

In a small mixing bowl, combine 1/4 cup of maple syrup, 2 tablespoons of Dijon mustard, the juice of one fresh lemon, 2 tablespoons of canola oil, the zest of half a lemon, 2 crushed garlic cloves, and 1 teaspoon of dried thyme. Whisk these ingredients together until smooth.

Pour the prepared marinade over the scored pork loin slices in a large resealable plastic bag or shallow dish. Ensure each piece is generously coated, then refrigerate the marinating pork for at least 6 hours—ideally overnight.

Once marinating is complete, carefully transfer the remaining marinade to a small saucepan. Bring it to a vigorous boil over medium heat and let it simmer for about 5 minutes.

Preheat your grill to medium-high heat, aiming for around 400°F. Place the marinated pork loin slices on the grate and cook for approximately 7-8 minutes per side, or until the internal temperature reaches 145°F.

Once cooked to perfection, remove the pork loin steaks from the grill and let them rest for 5 minutes on a cutting board.