Tom Kerridge smoky pork steaks
To celebrate the release of his latest cookbook ‘Pub Kitchen’, Tom Kerridge is back to make us his delicious pork steaks. Inspired by classic pub grub, these spiced pork loins and smoky romesco sauce make for a special but speedy midweek meal.
Pork steaks with romesco sauce
Serves 2
For the Pork:2 boneless pork loin steaks1-2 tbsp olive oil2 sprigs of thyme, leaves picked ½ tsp hot smoked paprikaJuice of ½ lemonSalt and freshly ground pepper, to taste
For the Romesco sauce:2 red peppers1 plum tomato, halved lengthways50g almonds, toasted½ tsp hot smoked paprika1 ½ tbsp sherry vinegar4 tbsp extra virgin olive oil
To serve:Green beans
Method
1. Preheat the oven to 230℃/ 220℉/ Gas 8 with the grill element on. Line a baking tray with baking paper.
2. Season both sides of the pork steaks with salt and pepper and place in a shallow dish. Mix 1 tbsp of the olive oil with the thyme and smoked paprika and trickle over the steaks. Leave to marinate for 20 minutes.
3. Meanwhile, prepare the sauce. Cut the peppers in half lengthways and remove the core and seeds. Place the peppers and tomato, cut side down, on the lined baking tray. Cook on a high shelf in the oven for 15 minutes or until the skins are blistered and blackened.
4. Remove the tray from the oven and leave the peppers and tomato to cool slightly before peeling away and discarding the skins. Transfer the peppers and tomato to a food processor and asd the toasted almonds, smoked paprika, sherry vinegar and extra virgin olive oil. Blitz until smooth and then season with salt and pepper to taste.
5. Using tongs, hold the pork steaks fat edge down in a non-stick frying pan over a medium-low heat to allow the fat to render gradually (this will help it to get nice and crispy). Add 1 tbsp olive oil to the pan if needed and cook the pork steaks for about 3 minutes on each side, depending on the thickness. Take the pan off the heat, add the lemon juice and baste the steaks. Leave to rest for a few minutes.
6. To serve, spoon the Romesco sauce onto 2 warmed plates. Lift the pork steaks out of the pan, slice them thickly and place on top of the sauce. Trickle the pork pan juices around the plates. Serve with green beans on the side.