Our pork loin steaks have been boned and trimmed for ease of cooking. Cut from the loin, the meat is tender, juicy and lean. They are best pan-fried or baked in the oven. We suggest searing them on the stove first to create a caramelised crust, before transferring to a hot oven for 8 minutes. Rest for at least 5 minutes before serving. Or pan fry on a medium heat for 6 minutes each side, regularly basting in butter. Two steaks per pack. Our free-range pork is reared outside all year round by Simon Price in Sidbury, Devon. Allowing the pigs to grow slowly in a natural environment means exceptional tasting pork. We hand-butcher to order and deliver all our meat fresh so it can be frozen.
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