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Check out the latest recommended times in our Cooking Guidelines.
Free-range Barbecue-glazed Pork Steaks with Corn Salsa
Homemade BBQ sauce brings big flavour to free-range British pork steaks – dished up with a zingy salsa of tomato, spring onion and coriander. Serve with roasted sweet potato and sweetcorn on the side to complete the feast.
High protein
5 plants
Serving size
Ingredients
- 2 tbsp balsamic vinegar (Sulphites) (Wine Vinegar, Concentrated Grape Must)
- 1 unwaxed lime
- 200g baby tomatoes
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 50g honey
- 2 sweet potato
- 2 spring onion
- 1 handful of fresh coriander
- 2 tbsp tomato purée
- 4 free-range pork loins
- 280g sweetcorn (sweetcorn, water, salt)
- 2 tsp smoked paprika
Nutritional Information
Calories: 624
Protein: 40g
Carbs: 62g
Fat: 25g
Free-range Barbecue-glazed Pork Steaks with Corn Salsa
Homemade BBQ sauce brings big flavour to free-range British pork steaks – dished up with a zingy salsa of tomato, spring onion and coriander. Serve with roasted sweet potato and sweetcorn on the side to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a peeler, a large frying pan, a sieve, a grater, a medium bowl & a small bowl
Roast the sweet potatoes
- Dice the sweet potatoes into 1cm cubes (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp oil, a pinch of salt and pepper. Roast for 15 mins
Get sizzlin'
- Heat the large frying pan with 1/2 tbsp oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the pork and cook for 6 mins per side, until golden
- Quickly seal the edges of the steaks, then remove from the heat
Pork & sweetcorn into the oven
- Drain the sweetcorn
- Once the sweet potatoes have roasted for 15 mins, add the pork and sweetcorn to the tray
- Return to the oven for a further 7 mins, until the pork is cooked through and the sweet potatoes are soft and golden
Meanwhile, make the salsa
- Thinly slice the spring onions. Roughly chop the coriander. Halve the tomatoes
- Transfer everything to the medium bowl and zest in the lime
- Season with a pinch of salt and the juice from half the lime, then mix well
Make the BBQ sauce & plate up
- Mix the honey, vinegar, mustard, paprika, tomato puree and 3 tbsp water in the small bowl
- Reheat the pork pan on medium heat. Once hot, add the sauce and cook for 2-3 mins, until thickened slightly
- Check your meat is cooked through; it should be golden brown, steaming hot and juices should run clear when cut. There should be no pink / rare meat inside
- Serve the pork on plates, with the salsa, roasted sweet potatoes and sweetcorn alongside. Pour the sauce over the top and garnish with the remaining lime, cut into wedges
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