The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
BBQ-glazed Pork Steak with Sweet Potato Wedges & Charred Corn Salsa
Homemade BBQ sauce brings big flavour to free-range British pork steaks. Jazz it up with a zesty salsa of charred corn, tomato, shallot and coriander. On the side? Sweet potato wedges, to complete the feast!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp tomato purée (use half)
- 1 tsp smoked paprika
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 tbsp balsamic vinegar (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 25g honey
- 1 unwaxed lime
- 110g baby tomatoes
- 1 chilli
- 1 handful of fresh coriander
- 1 shallot
- 2 free-range pork loins
- 140g sweetcorn (sweetcorn, water, salt)
- 1 sweet potato
Nutritional Information
Calories: 647
Protein: 38g
Carbs: 64g
Fat: 28g
Ingredients
- 1 tbsp balsamic vinegar (use half) (Sulphites) (wine vinegar (75%), concentrated grape must (25%))
- 1 handful of fresh coriander (use half)
- 1 unwaxed lime (use half)
- 1 sweet potato (use half)
- 110g baby tomatoes (use half)
- 25g honey (use half)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 shallot (use a quarter)
- 1 free-range pork loin
- 1 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 chilli (use half)
- 2 tbsp tomato purée (use a quarter)
- 1 tsp smoked paprika (use half)
Nutritional Information
Calories: 665
Protein: 38g
Carbs: 63g
Fat: 30g
BBQ-glazed Pork Steak with Sweet Potato Wedges & Charred Corn Salsa
Homemade BBQ sauce brings big flavour to free-range British pork steaks. Jazz it up with a zesty salsa of charred corn, tomato, shallot and coriander. On the side? Sweet potato wedges, 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 large frying pan, a large bowl, a sieve & a grater
Roast the sweet potato & cook the corn
- Cut the sweet potato into wedges. Add the wedges to one side of the lined baking tray and toss with 1 tsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, drain the sweetcorn
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the corn and cook for 5-6 mins, until deep golden brown. Transfer the corn to the large bowl and set aside
Get sizzlin'
- Reheat the frying pan with 1 tsp 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 sear the edges of the pork, then remove from the heat
- Transfer the pork to the other side of the sweet potato tray. Roast for a further 8 mins, until the pork is cooked through and the sweet potato is soft and golden
Finish the salsa
- Meanwhile, finely dice the shallot. Roughly chop the coriander. Halve the tomatoes. Deseed and finely dice the chilli
- Transfer the coriander, tomatoes, chilli (for those who'd like the heat) and half the shallot to the corn bowl. Zest in the lime. Stir in the juice from half the lime and season with salt and pepper
BBQ sauce time
- Rinse the frying pan and reheat with 1 tsp oil on medium heat. Once hot, add the remaining shallot and cook for 3 mins, stirring occasionally, until softened. Add the honey, vinegar, mustard, paprika, the half pack of tomato puree and 3 tbsp water (1 1/2 tbsp for 1 person). Mix well, bring to a boil and simmer on medium-high heat for 2 mins, until thickened slightly
- In the final 2 mins of roasting, spoon the BBQ sauce over the pork to glaze
Plate up
- 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. Slice the pork against the grain
- Share the pork between plates, with the sweet potato wedges and salsa alongside. Pour any remaining sauce over the pork and garnish with the remaining lime, cut into wedges
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