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Pork Loin Steaks with Raspberry and Chilli Sauce

An indulgent fusion of sweet and spicy with our Pork Loin Steaks with Raspberry and Chilli Sauce. This dish features tender, juicy pork loin steaks topped with a vibrant raspberry sauce infused with a hint of chilli. Perfect for a sophisticated dinner, this recipe combines simple ingredients and straightforward techniques to create a meal that impresses with both flavour and presentation. Serve with your favourite sides and enjoy a truly memorable dining experience.

INGREDIENTS
  • 4 pork loin steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 250g fresh raspberries
  • 1 red chilli, finely chopped (adjust to taste)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 60ml chicken stock
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon unsalted butter
METHOD

  • Prepare the Pork: Season the pork loin steaks with salt and pepper on both sides. Let them rest at room temperature for about 15 minutes.
  • Cook the Pork: Heat olive oil in a large frying pan over medium-high heat. Add the pork loin steaks and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the steaks from the pan and keep them warm.
  • Make the Sauce: In the same pan, add the chopped shallot and minced garlic. Sauté for about 2 minutes until they are softened and fragrant.
  • Add Raspberries and Chilli: Add the fresh raspberries and finely chopped chilli to the pan. Cook for another 2 minutes, stirring frequently.
  • Add Vinegar and Honey: Pour in the balsamic vinegar and honey, cooking for another minute.
  • Simmer the Sauce: Add the chicken stock and thyme leaves, bringing the mixture to a simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly. Use the back of a spoon to gently mash some of the raspberries, releasing their juices.
  • Finish the Sauce: Remove the pan from the heat and stir in the unsalted butter until melted and the sauce is glossy.
  • Serve: Spoon the raspberry and chilli sauce over the pork loin steaks and serve immediately.

Shop for Ingredients

Rare Breed Pork Loin Steaks

Rare Breed Pork Loin Steaks

£7.76£11.63

Sides and Matches for Pork Loin Steaks with Raspberry and Chilli Sauce

Sides

  • Roasted Vegetables:
    • Ingredients: Carrots, parsnips, red onions, bell peppers, olive oil, salt, pepper, fresh rosemary.
    • Method: Preheat the oven to 200°C. Chop the vegetables into uniform pieces, toss with olive oil, salt, pepper, and fresh rosemary. Spread out on a baking tray and roast for 25-30 minutes until tender and caramelised.
  • Creamy Mashed Potatoes:
    • Ingredients: Potatoes (such as Maris Piper), unsalted butter, double cream, salt, pepper.
    • Method: Peel and chop the potatoes into even chunks. Boil in salted water until tender, about 15 minutes. Drain and mash with butter, double cream, salt, and pepper until smooth and creamy.
  • Fresh Green Salad:
    • Ingredients: Mixed greens (such as rocket, spinach, and watercress), cherry tomatoes, cucumber, red onion, olive oil, balsamic vinegar, salt, pepper.
    • Method: Toss the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl. Dress with olive oil, balsamic vinegar, salt, and pepper just before serving.
  • Garlic and Herb New Potatoes:
    • Ingredients: New potatoes, garlic cloves, fresh parsley, fresh chives, olive oil, salt, pepper.
    • Method: Boil new potatoes in salted water until tender, about 15 minutes. Drain and toss with crushed garlic, chopped fresh parsley, chives, olive oil, salt, and pepper.
  • Buttered Green Beans:
    • Ingredients: Fresh green beans, unsalted butter, salt, pepper.
    • Method: Blanch green beans in boiling salted water for 3-4 minutes, then drain and toss with melted butter, salt, and pepper.

Matches

  • Fresh Thyme: Enhances the herbaceous note in the raspberry sauce and complements the pork well. Can be added to the mashed potatoes or roasted vegetables.
  • Rosemary: Pairs beautifully with pork and can be used to season roasted vegetables or new potatoes.
  • Sage: Works well with pork’s natural flavour. Can be finely chopped and added to mashed potatoes or sautéed with the green beans.
  • Apples: Serve as a fresh apple slaw or incorporate into a mixed fruit salad for a refreshing contrast to the savoury pork.
  • Cranberries: Make a cranberry and walnut salad to complement the raspberry sauce.
  • Honey Glazed Carrots:
    • Ingredients: Carrots, honey, unsalted butter, salt, pepper.
    • Method: Slice carrots into sticks and boil until tender, about 5 minutes. Drain and toss in a pan with melted butter, honey, salt, and pepper until glazed.

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Preparation Time: Approx. 15 minutes
Cooking Time: Approx. 20 minutes

Hot Tips

  • Adjust the amount of chilli to your heat preference. For a milder sauce, use half a chilli or remove the seeds.
  • Allowing the pork to rest at room temperature before cooking helps it to cook more evenly.
  • If the sauce is too thick, add a bit more chicken stock to reach the desired consistency.
  • Use a meat thermometer to ensure the pork is cooked to an internal temperature of 63°C.

Pairings

Wines

  • Pinot Noir: A light red wine with notes of cherry and raspberry that complements the fruity sauce and pork without overpowering the dish.
  • Zinfandel: Offers a good balance of fruitiness and spice, enhancing the chilli in the sauce.
  • Rosé: A fruity rosé with a hint of sweetness can balance the slight heat from the chilli and the tartness of the raspberries.
  • Riesling: A slightly off-dry Riesling can counterbalance the chilli's heat and harmonise with the sauce's sweetness and tartness.
  • Grenache: A red wine with bright red fruit flavours that pairs well with pork and fruity sauces.

Beers

  • Belgian Dubbel: Rich and malty with dark fruit notes that complement the raspberry sauce.
  • Saison: A versatile beer with a slight spice and fruity character that pairs well with both the pork and the chilli.
  • Pale Ale: A balanced beer with a hoppy finish that can complement the chilli's heat without overpowering the dish.

Non-Alcoholic Options

  • Sparkling Water with Cranberry Juice: A refreshing and slightly tart drink that mirrors the raspberry sauce's fruity notes.
  • Iced Green Tea with a Hint of Honey: The light and slightly sweet flavour of green tea can balance the chilli's heat and the sauce's tartness.
  • Apple Cider: Both sparkling and still apple cider can provide a sweet and slightly acidic contrast to the dish.