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

Pork Loin Steak 2 x 220g


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

Select pack quantity

We currently have 23 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Native breed
  • Great for home roasting
  • Cook on the BBQ

Product description

Loin steaks are cut from the saddle of the pig*, and are the pork equivalent of the beef sirloin steak. Naturally tender and lean, with 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. Try slow roasting some tomatoes with rosemary, garlic and oregano to add to the equation. Or alternatively some spinach, braised in a little garlic and olive oil would also be a good friend to the beans and pork. Either way a little green sauce wouldn’t go amiss."

*Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives 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; this further enhances the rich and distinctive flavour. Swaledale Pork Loin Steaks are Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.


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 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

Customer reviews

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