Pork Loin Steak

The equivalent of a beef sirloin, Pork Loin Steaks are cut from the saddle of the pig. Naturally tender and lean with a creamy layer of fat that renders and crisps in the pan or on the barbecue.

We use Middle White and Tamworth pigs reared outside at their own pace, dry-aged in house as we believe this results in the very best pork possible, world-class in our opinion.

Outdoor-reared, heritage breed pork

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 Pork Loin 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

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

**Swaledale Butchers' Pork Loin Steaks are best eaten medium well-done, with a blush of pinkness within