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Grid Iron Meat

Pork Loin Steaks with Chorizo, Tomatoes and Olives

This is the sort of quick Mediterranean-style pork dish that feels generous enough for a weekend supper but is still realistic for a weeknight. Thick pork loin steaks are browned until golden, then finished in a rich pan sauce of chorizo, tomatoes, olives, garlic and a little white wine, giving you plenty of savoury depth without a long cooking time.

INGREDIENTS
  • 2 pork loin steaks, about 340g each
  • 1 tbsp olive oil
  • 80g cooking chorizo, diced
  • 1 small onion, finely sliced
  • 2 garlic cloves, finely sliced or crushed
  • 150ml dry white wine
  • 250g cherry tomatoes, halved
  • 1 tbsp tomato purée
  • 75g green olives, pitted
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 small pinch chilli flakes, optional
  • 100ml chicken stock
  • 1 tsp red wine vinegar or sherry vinegar
  • 1 small handful flat-leaf parsley, chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
METHOD

  1. Take the pork loin steaks out of the fridge 20–30 minutes before cooking if possible. Pat them dry and season both sides with sea salt, black pepper and half the dried oregano.
  2. Heat a large frying pan over a medium-high heat and add the olive oil. Add the pork steaks and colour them well for 3–4 minutes on the first side and 2–3 minutes on the second, until golden. They do not need to be fully cooked through at this stage. Lift them out onto a warm plate.
  3. Lower the heat slightly and add the diced chorizo to the pan. Fry for 2–3 minutes until it starts to release its oil.
  4. Add the sliced onion and cook for 4–5 minutes until softened and lightly golden. Stir in the garlic, smoked paprika, remaining oregano and chilli flakes if using, and cook for 30 seconds.
  5. Stir in the tomato purée, then pour in the white wine and let it bubble for 1–2 minutes to reduce slightly.
  6. Add the cherry tomatoes, olives and chicken stock. Simmer for 4–5 minutes until the tomatoes soften and the sauce starts to thicken and look glossy.
  7. Return the pork steaks and any resting juices to the pan. Spoon the sauce over them and cook gently for another 3–5 minutes, depending on thickness, until the pork is cooked through but still juicy.
  8. Add the vinegar and most of the chopped parsley. Taste the sauce and adjust the seasoning. If the sauce has reduced too much, add a small splash of water or stock.
  9. Rest the pork in the sauce for 2–3 minutes off the heat before serving. Scatter with the remaining parsley.

Multi-Cooker Option (when applicable)
If you want to make this in a Ninja Foodi or similar multi-cooker, use the Sear/Sauté function to brown the pork steaks first, then lift them out. Cook the chorizo, onion, garlic, paprika and tomato purée on Sear/Sauté, add the wine, tomatoes, olives and stock, then return the pork to the pot. Switch to Bake/Roast at 180°C for 8–12 minutes, depending on the thickness of the steaks, until the pork reaches an internal temperature of 63–65°C, then rest before serving. You can also use Air Crisp at 180°C to finish the pork briefly if you want a little more colour, but keep an eye on the sauce so it does not reduce too far.

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Rare Breed Pork Loin Steaks

Our heritage breed pork loin steaks come from pigs that are raised on North Yorkshire farms, ensuring the highest quality and care.

Heritage breeds are known for their exceptional taste and tenderness, making these steaks a premium choice for those who appreciate traditional, well-reared meat. Choose these steaks for a delicious, hearty meal that showcases the best of North Yorkshire’s farming.

Price range: £8.63 through £12.92

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Sides
Crisp roast potatoes tossed in olive oil and sea salt are excellent here, especially for catching the chorizo and tomato juices. A warm butter bean and spinach side dish also works very well, giving the plate a softer Mediterranean feel and adding something to absorb the sauce. Saffron rice or a simple tomato rice would make this feel more Spanish in character, while charred courgettes with lemon and parsley bring freshness alongside the richness of the pork. A tray of roasted peppers and red onions is another very good choice, particularly if you want the meal to feel colourful and generous. For something greener, buttered fine beans or wilted greens with garlic and olive oil help balance the smoky, savoury flavours.

Matches
Smoked paprika, garlic, oregano, thyme, rosemary, fennel, lemon zest, orange, parsley, basil, sherry vinegar, red wine vinegar, roasted red peppers, butter beans, chickpeas, saffron, almonds, capers and aioli all work very well with pork, chorizo and olives.

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Preparation Time: About 15 minutes for seasoning the pork, chopping the chorizo and preparing the sauce ingredients.
Cooking Time: About 20–25 minutes in total, depending on the thickness of the pork steaks and how quickly you reduce the sauce.

Hot Tips

Use a heavy frying pan so the pork steaks colour properly rather than steaming.
Do not boil the pork hard once it goes back into the sauce, or it can tighten and lose some juiciness.
If your chorizo is particularly salty, hold back on extra salt until the end.
A spoonful of mascarpone or crème fraîche stirred into the finished sauce will soften the edges if you want a slightly richer, more mellow finish.
If the pork steaks are very thick, you can brown them first and then finish them in a 180°C fan oven for a few minutes while the sauce reduces on the hob.

Pairings

Red Wine
A young Rioja Crianza works very well, as its red fruit and gentle oak sit comfortably with the paprika, chorizo and tomatoes. Garnacha is another strong choice, especially if you want something softer and juicier with ripe fruit rather than heavier tannin. A southern French Cinsault or Grenache-based red also suits the Mediterranean feel of the dish and keeps the pairing relaxed rather than weighty.

White Wine
A fresh Spanish Albariño is a very good match if you want a brighter contrast to the richness of the pork and chorizo. Verdejo also works nicely, with enough texture and herbal character to hold its own against olives and tomato. For something rounder, a dry southern French white blend based on Grenache Blanc or Viognier can work well, particularly if you serve the dish with beans or roasted peppers.

Beer & Cider
A Spanish lager served properly cold is an easy and very effective match, especially if you are keeping the meal simple and sunny. A lightly hopped pale ale also works well, bringing enough bitterness to refresh the palate without fighting the paprika and tomato. Dry cider is another good option, particularly if you are serving the pork with roast potatoes or a bean side dish. For something maltier, an amber ale can sit well with the smoky chorizo flavours.

Non-Alcoholic
Sparkling water with lemon and a few bruised herbs is simple but very effective if you want to keep the food at the centre. A good quality sparkling red grape juice can work surprisingly well with the tomato and paprika notes, provided it is not too sweet. An alcohol-free beer is a natural fit here, especially with the chorizo. For a softer option, a chilled tomato and red pepper spritz with a splash of vinegar and soda can echo the savoury Mediterranean flavours of the dish.

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