• Pork Loin Steak
  • Pork Loin Steak
  • Pork Loin Steak
  • Pork Loin Steak

Pork Loin Steak 2 x 220g

Offer £7.10 Save £1.30 Regular price Was £8.40

Offer
  • 2 x 220g steaks in each pack (approx.)

Select pack quantity

We currently have 14 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ
  • Great for home roasting

Product description

Pork loin steaks are cut from the saddle of the pig and are the pork* equivalent of sirloin steak. Naturally tender and lean, they have a creamy layer of fat that renders and crisps up beautifully in the pan or on the barbecue.

Chef George Ryle inspires:"Absolutely fantastic pan roasted and basted in brown, foaming butter, sage leaves, and a couple of cloves of garlic. Just before the steaks are cooked, squeeze in the juice of half a lemon. An anchovy dressing, made by poaching garlic in milk then blitzing with anchovies and then emulsifying with olive oil is a perfect dressing to have to hand with these steaks. Try blanching some chard in salted water, with a couple of cloves of garlic, then dressing with the anchovy and a splash of vinegar. Or hard roast some friggitelli or padron peppers, serve with the steaks and then drizzle with the anchovy dressing.

Fresh borlotti beans braised in a little wine and stock are a treat and a lovely combination with the pork loin steak. Try slow-roasting some tomatoes with rosemary, garlic, and oregano to add to the equation. Alternatively, some spinach braised in a little garlic and olive oil would also complement the beans and pork well. Either way, a little green sauce wouldn’t go amiss. My pork loin steak recipe with chard and anchovy is published on our journal."

*Our Tamworth and Middle White pigs are reared outside, where they can root around, wallow, and exhibit all of their instinctive behaviours. They mature at their own pace, allowing the fat to naturally marble the meat and giving the pork a superior texture. To maximise the naturally occurring flavour, all Swaledale native breed pork is dry-aged on the bone for 3 weeks in our Himalayan salt chamber, further enhancing the rich and distinctive flavour. Swaledale Pork Loin Steak is Always Fresh Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Ingredients

Outdoor-reared pork.

Cooking advice

  1. Take pork loin steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet over a low to moderate heat
  4. Place the steaks fat side down to the dry pan, balanced against one another and let the fat render for approx. 5-mins
  5. Now turn the heat up to high and turn the steaks onto their sides resisting the urge to move them about, turn after 90-seconds - a rich brown crust should have formed
  6. Once both sides have cooked for 90-seconds, reduce heat slightly and turn every 30-seconds or so for a total cooking time of 5-7 minutes
  7. Remove from pan and rest for 6-mins
  8. Best eaten medium well-done, with a blush of pinkness within

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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