I bought a pack of 8 pork loin steaks and pan-fried the first two.  They were OK but a bit chewy and plain.

I found a recipe for cooking with spices but failed, probably because I used too much and mistook chilli powder for paprika!   The meat was juicy and tender because the first step was an overnight soak in salted & peppered water - that was good.

I did it again without the chilli powder and it was much better!

The spices were to be mixed with olive oil, marinated for an hour and then I cooked everything in a casserole dish for 35 mins @ 160C in the oven.  Cooking produced some juice which I poured over the meat to serve.

I would like suggestions for spices, excluding chilli, including combinations, to use.  I also would like to turn the juice produced into a glaze rather than a gravy.  Is that mix the juice with honey?

Any help would be much appreciated.  Thank you.