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

Pork Loin Steak 2 x 220g

£8.75

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

Select Pack Quantity

We currently have 44 remaining in stock.
  • Delivered fresh
  • Native breed
  • Cook on the BBQ
  • Great for home roasting
  • Suitable for freezing

Product description

Tender, Flavourful Pork Loin Steaks – Quick to Cook, Rich in Taste
Pork loin steaks are cut from the saddle of the pig, making them the pork equivalent of sirloin steak – tender, lean, and full of flavour. Each steak features a creamy layer of fat that renders down and crisps beautifully, whether cooked in a pan or on the barbecue.

These pork loin steaks are ideal for quick, flavourful meals, offering a balance of tenderness and rich taste that reflects the quality of Yorkshire Dales native breed pork.

Inspiration from Chef George Ryle"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."

Ingredients

Outdoor-reared, heritage breed 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

Journal

George Ryle’s Pork Loin Steak Recipe with Chard & Anchovy is now live on the Journal.

Background

Deep-Flavoured, Dry-Aged Pork from Free-Range Native Breeds
Our Tamworth and Middle White pigs are reared outdoors in the Yorkshire Dales, where they can root, wallow, and express their natural behaviours. This free-range lifestyle allows the pigs to mature at their own pace, resulting in pork with beautifully marbled fat and exceptional texture.

To intensify the natural flavour, all Swaledale native breed pork is dry-aged on the bone for three weeks in our Himalayan salt chamber, enhancing its rich and distinctive character.

Swaledale Pork Loin Steak is Always Fresh Never Frozen® – butchered to order, vacuum-packed for freshness, and shipped in recyclable packaging. Each order arrives safely insulated and ready to enjoy, delivering the finest pork from the heart of the Yorkshire Dales.

Customer Reviews

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