Pork Loin Steak
Tender, Flavourful Pork Loin Steaks â 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 â 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 wouldnât go amiss."
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Shipping & Returns
Shipping & Returns
Pork Loin Steak
Pork Loin Steak
Tender, Flavourful Pork Loin Steaks â 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 â 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 wouldnât go amiss."
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Tender, Flavourful Pork Loin Steaks â 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 â 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 wouldnât go amiss."
