Pork loin steaks

Greendale pork comes from the pigs we breed and rear at our East Devon farm. Our breeding sows spend their lives out in the fields, where they are provided with food, water, shelter and space to roam with their young piglets. The piglets are weaned when they reach 40kg in weight, then moved into our straw-bedded barns, where they eat a natural diet of cereals mixed with organic whey. We follow strict animal welfare guidelines, including those required by the Red Tractor Food Assurance Scheme; we also use an abattoir less than eight miles away from our farm, minimising this potentially stressful journey for the animals. As a result, the pork our pigs produce is lean, nicely marbled and exceptionally well flavoured, as well as being fully traceable back to our farm. It is butchered, hung and matured on-site at Greendale Farm Shop, where a wide selection is available to our customers every day.

Like pork chops, these steaks are cut from the loin muscle, making them lean and tender, and best cooked quickly in a pan or under the grill.

To pan fry your loin steaks, first add a good splash of olive oil to a heavy-based pan, then heat the oil briefly over a medium-high heat. Add the steaks and cook for 6-8 minutes on each side, or 8-10 minutes per side if the steak is more than 2cm thick. Remove the steaks from the pan, wrap them in foil and allow to rest for a few minutes before serving.