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.
Pan-roasted Pork Steaks with Tomato Butter Beans, Tenderstem Broccoli & Olives
Flavourful free-range British pork steaks, sizzled with garlic and parsley until golden. Dished up with smoky paprika butter beans and black olives. Tenderstem broccoli on the side for extra greens, of course!
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 25g honey
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (tomatoes, salt, citric acid)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tsp smoked paprika
- 1 handful of fresh flat-leaf parsley
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 75g seasonal tomatoes
- 1 shallot
- 3 garlic clove
- 180g Tenderstem broccoli
- 2 free-range pork loins
Nutritional Information
Calories: 650
Protein: 47g
Carbs: 41g
Fat: 32g
Ingredients
- 25g honey (use half)
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 shallot (use half)
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 180g Tenderstem broccoli (use half)
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley (use half)
- 1 free-range pork loin
- 75g seasonal tomatoes (use half)
- 2 tsp smoked paprika (use half)
Nutritional Information
Calories: 659
Protein: 48g
Carbs: 42g
Fat: 32g
Pan-roasted Pork Steaks with Tomato Butter Beans, Tenderstem Broccoli & Olives
Flavourful free-range British pork steaks, sizzled with garlic and parsley until golden. Dished up with smoky paprika butter beans and black olives. Tenderstem broccoli on the side for extra greens, of course!
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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, measuring jug & a sieve
Sizzle & start roasting
- Heat the large 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
- Meanwhile, finely chop or crush the garlic. Trim the broccoli, then add to the lined baking tray, toss with 1 tsp oil and salt and pepper. Roast for 5 mins
Oven time
- Sear the edges of the pork, then add to the tray alongside the broccoli. Spread over half the garlic and drizzle over half the honey. Roast for a further 8 mins, until the broccoli is tender and the pork is cooked through
Soften the shallot
- Meanwhile, finely dice the shallot. Halve the tomatoes. Roughly chop the olives and parsley
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the shallot and cook for 3-4 mins, until softened. Season with salt and pepper
- Add the tomatoes, paprika and the remaining garlic and cook for another 2 mins
Simmer the beans
- Drain and rinse the beans. Stir in the beans, olives, passata, stock powder, half the parsley, the remaining honey and 50ml water (25ml for 1 person). Bring to the boil and simmer for 4-5 mins, until thickened. Season with salt and pepper. Add a splash of water if it becomes too dry
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Share the beans between bowls, topped with the pork and roasted broccoli. Sprinkle over the remaining parsley to finish
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