Sweet, sticky and inspired by the smoky flavours of the American South, this tasty pork dish has late summertime dining written all over it. You'll pan-fry (or barbecue!) succulent British pork loin steaks before coating them in a smoky homemade BBQ sauce. Served with paprika potatoes and mixed salad. Smokin'!
Prep Time
25 min
Cuisine
American
Use within
4-5 days
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
tomato puree* (made with 138g of tomatoes per 100g ketchup), sugar, spirit vinegar (6%), modified maize starch, salt, acidity regulator (citric acid), preservatives: sodium benzoate and potassium sorbate, spices, yeast extract, natural flavourings, *made from sustainably grown tomatoes
Allergens
Allergens highlighted by † (gluten, soya, mustard, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Slice the potatoes (skins on) into thick discs
2
Add them to a baking tray (use tin foil to avoid mess!), drizzle with vegetable oil, sprinkle with half of the smoked paprika and season generously with both salt and pepper
Put the tray in the oven for 20 min or until the potatoes are golden and crisp
3
Meanwhile, combine the remaining smoked paprika with the tomato ketchup, wholegrain mustard, soy sauce, Henderson's Relish and 1 tbsp [2 tbsp] sugar – this is your barbecue sauce
4
Pat the pork loin steaks dry
Tip: this helps the steaks to colour and caramelise
Rub them with a little vegetable oil and season both sides with salt
5
Heat a large, wide-based pan (preferably non-stick) with a matching lid, over a high heat
Once hot, add the pork steaks and sear the fatty edges off (using tongs to keep them in place) for 2 min before cooking them for 2 min on both sides until coloured
Tip: alternatively cook on the BBQ until they are slightly charred and cooked through (no pink meat!)
6
Pour the barbecue sauce over the steaks, reduce the heat to low and cover with a lid
Cook, covered, for a further 3 min or until the steaks are cooked through
Transfer the cooked steaks to a clean chopping board, cover with a tea towel and leave to rest for 2 min
7
Meanwhile, wash and dry the baby leaf salad
8
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