Pork Loin Steaks
Ingredients
PORK
STORE AT -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING.
Cooking Instructions
A 220g pork loin steak is a good thick cut – usually 2 to 2.5 cm – so you want a proper sear outside and juicy in the middle.
Modern UK advice is cook to 70°C, but if you pull it at 63-65°C and rest it 3 minutes, carryover heat takes it past 70°C and it stays tender.
Thaw
Pan-fried (most reliable)
Optional quick brine. 30 minutes in 500ml cold water + 1 tbsp salt + 1 tsp sugar makes a big difference for loin. Pat very dry after. Skip if you're in a hurry.
Temper. 20 minutes out of fridge. Dry again.
Season. Salt, pepper, and a little oil. Don't add extra salt if brined.
Heat. Medium-high pan, not full blast – loin needs gentler heat than lamb. Add a splash of oil.
Sear. 3-4 minutes first side until deep gold.
Flip. 3-4 minutes second side.
Check. Thickest part should read 63-65°C. If you don't have a probe, cut just in – juices should run clear with the faintest hint of pink, meat opaque.
Rest. 5 minutes on a warm plate, loosely covered. It will rise to about 68-70°C.
Total time: 7-8 minutes.
Tip: add a knob of butter, crushed garlic and sage in the last minute and baste.
Grill
Preheat to medium-high, not screaming hot.
5-6 minutes per side.
Move to cooler part if it chars too fast. Rest 5 minutes.
Oven-baked (hands off)
Sear 2 minutes per side in a hot pan.
Transfer to 190°C fan oven for 6-7 minutes.
Rest 5 minutes. Good if you're cooking two or more.
Air fryer
Preheat 190°C for 3 minutes
10-12 minutes total, flip at 6 minutes
Brush lightly with oil first so it browns. Rest 5 minutes.
Tips
How to keep it juicy
Don't cook straight from fridge
Don't press it down in the pan
Resting is non-negotiable for loin – it reabsorbs the juice
Flavours that suit loin
Apple and mustard: spoon wholegrain mustard mixed with a splash of apple juice in the last minute
Garlic and thyme
Smoked paprika and brown sugar rub for the grill
Don't overcook
Past 75°C it goes chalky. For a 220g steak, more than 9 minutes total heat is usually too long unless it's very thick.
Serve with mash and apple sauce, or slice and put in a ciabatta with caramelised onions.
Weight / Portions
MIN NET WEIGHT
10 X 220g
