Pan-fried pork loin steaks with griddled peaches crispy sage, and spiced Peach chutney.
Pork and peaches are a marriage made in heaven, in this dish there’s a lovely balance of salty pork, sweet griddled peaches and sour chutney, the chutney recipe makes x2 jars so you’ll have one spare to enjoy another time with cheese and biscuits. It’s best to do the chutney a week or a few of days in advance of eating, it gives the vinegar a chance to mellow a bit. There is absolutely no problem to eat on the day though.
You'll need......
Ingredients
4 Pork loin steaks (no bone)
6 Sage leaves
1 large peach halved
Glug of Olive oil
Ingredients for chutney
6 ripe flat peaches stoned and chopped (no need to skin)
1 large red onion chopped
200g brown sugar
200ml red wine vinegar
1 star anise
¼ nutmeg grated
½ cinnamon stick
2 tsp salt
1 tsp ground allspice
Handful dried chopped apricots
Heres How.....
Chutney Method.
Gently fry the onions for a couple of minutes until softened, add all other ingredients and bring to a simmer for 10 minutes, increase the heat to a rolling boil for 5 minutes, keep stirring to avoid anything sticking.
Simmer until the liquid has reduced to a syrupy sticky sauce. Allow to cool for ½ hour before putting in sterilised jars.
Pork method
Pre heat oven to 200c
Cut peaches in half and sear in a lightly oiled griddle pan until you get some lovely scorched lines on the cut side, place on a baking tray in the oven.
Pat dry Pork loin steaks and give them a rub all over with olive oil and sea salt,
Holding the fat side on the pan first render down the layer of fat and crisp it up before searing each side for around 4 minutes.
(Pork loin has a tendency to go quite dry if overcooked.)
Wrap the loin steaks in foil, turn off the oven and rest in the pre warmed oven along with the peaches.
Meanwhile add a little more oil, ramp up the heat and add sage leaves to the hot oil, fry until crisp. Drain on some kitchen roll and sprinkle with sea salt.
I Like to serve this on a bed of kale or braised chicory, the bitterness goes really well with the sweet peaches, sour chutney and salty sagey pork.
Assemble your dish artistically and enjoy!
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