Perfect pan seared pork loin steaks

Pork loin steaks on a blue plate with mashed potatoes and broccoli.

Perfect pan seared pork loin steaks

This pork loin steak recipe is easy, tasty and incredibly adaptable. Pork loin steaks are so easy to throw together for a quick weeknight meal, and in this recipe I will show you how to cook them to perfection – every time – in less than 15 minutes.

How to perfectly cook pork loin steaks in the pan

Start off by seasoning the pork loin steaks. You want to use a generous amount of black pepper and salt, with a little sprinkle of dried sage. Don’t be shy with the seasoning. Make sure to properly season both sides of all the steaks before continuing.

Raw pork loin steaks on a blue plate.Melt a tablespoon in a pan on medium to high heat. I like to wait until the butter starts cooking and bubbling. This ensures that the pan is hot throughout. This pork loin steak recipe calls for butter, not cooking spray or oil. Cooking the steaks in butter bring them so much flavor, and I find that this method makes really juicy steaks.

Two pork loin steaks cooking in a black pan.

When the pan is hot and the butter is melted and cooking, it’s time to add the steaks. You can cook 1 or 2 at a time, but make sure that you don’t overfill the pan. Leave it to cook until the underside is starting to show slight signs of browning, then flip them and cook on the other side. This amounts to 4-5 minutes cook time on either side.

My best tips for perfect pork loin steaks

  • Only flip them once; when some browning has happened on the underside.
  • Don’t use a spatula to press down on the steaks. This removes all the juices and dries out the steaks.
  • Season thoroughly before adding the pork loin steaks to the pan.
  • Don’t overcrowd the pan. Make sure that each steak has enough room to breathe.
  • Make sure to use enough butter. Don’t substitute for oil or cooking spray.
  • The steaks have cooked through when the juices run clear, not red. Pork loin steaks can be prepared medium to rare (slightly pink meat), or well done (completely white meat). The meat will feel more firm and tough the more cooked it is.
  • If you need to cook many steaks in multiple batches, you can add a knob of butter on top of the cooked steaks as they are resting to prevent the steaks from drying out.

Pork steaks on a blue plate with mashed potatoes and broccoli.

What to serve with pork loin steaks

This dish is all about the side dishes. I like serving them with some brussels sprouts or green beans, often with potato wedges. I also quite like serving pork loin steaks with a hearty kale salad, couscous salad, Greek pasta salad or any other salads.

For the sauce, traditional British gravy suits very well. Peppercorn sauce is also a favorite.

Can you reheat pork loin steaks?

Leftover pork loin steaks can be stored in the fridge for up to 3 days. Reheat in the microwave until it is piping hot throughout. Reheated pork is only safe for consumption if it has reached an internal temperature of 75°C or 165°F. You can also freeze leftovers for up to 3 months. Keep in mind that reheating pork steaks will result in drier and tougher steaks compared to the first time cooking them. Never reheat pork more than once.

Pork loin steaks with gravy, mashed potatoes and broccoli on a blue plate.

More pork recipes:

Pan seared pork loin steaks

This pork loin steak recipe is easy, tasty and incredibly adaptable. Pork loin steaks are so easy to throw together for a quick weeknight meal, and in this recipe I will show you how to cook them to perfection – every time – in less than 15 minutes.
Prep Time1 min
Cook Time10 mins
Course: Dinner, Main Course
Cuisine: International
Keyword: pork
Servings: 4 steaks
Calories: 212kcal
Cost: Cheap

Ingredients

  • 4 pork loin steaks
  • salt, pepper
  • 1/2 tsp dried sage
  • 1 tbsp butter

Instructions

  • Start off by seasoning the pork loin steaks. You want to use a generous amount of black pepper and salt, with a little sprinkle of dried sage. Don’t be shy with the seasoning. Make sure to properly season both sides of all the steaks before continuing.
  • Melt a tablespoon of butter in a pan on medium to high heat. I like to wait until the butter starts cooking and bubbling. This ensures that the pan is hot throughout. This pork loin steak recipe calls for butter, not cooking spray or oil. Cooking the steaks in butter bring them so much flavor, and I find that this method makes juicy steaks.
  • When the pan is hot and the butter is melted and cooking, it’s time to add the steaks. You can cook 1 or 2 at a time, but make sure that you don’t overfill the pan. Leave it to cook until the underside is starting to show slight signs of browning, then flip them and cook on the other side. This amounts to 4-5 minutes cook time on either side.

Notes

*Please note that the calorie count might differ if you're using pork loin steaks with a high fat content. Most pork loin steaks are between 180-280 calories per steak.

My best tips for perfect pork loin steaks

  • Only flip them once; when some browning has happened on the underside.
  • Don’t use a spatula to press down on the steaks. This removes all the juices and dries out the steaks.
  • Season thoroughly before adding the pork loin steaks to the pan.
  • Don’t overcrowd the pan. Make sure that each steak has enough room to breathe.
  • Make sure to use enough butter. Don’t substitute for oil or cooking spray.
  • The steaks have cooked through when the juices run clear, not red. Pork loin steaks can be prepared medium to rare (slightly pink meat), or well done (completely white meat). The meat will feel more firm and tough the more cooked it is.
  • If you need to cook many steaks in multiple batches, you can add a knob of butter on top of the cooked steaks as they are resting to prevent the steaks from drying out.

Can you reheat pork loin steaks?

Leftover pork loin steaks can be stored in the fridge for up to 3 days. Reheat in the microwave until it is piping hot throughout. Reheated pork is only safe for consumption if it has reached an internal temperature of 75°C or 165°F. You can also freeze leftovers for up to 3 months. Keep in mind that reheating pork steaks will result in drier and tougher steaks compared to the first time cooking them. Never reheat pork more than once.
Print Recipe

212 calories – might be higher if your pork loin steaks have a higher fat content

salt, pepper, sage

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