- Dish Type Pan Fry
- Occasion Weeknight Dinner
- Cut Steak
- Serves 4
- Prep Time 10 mins + 10 mins marinating
- Cook Time 10 mins
- 4 x 2cm-thick Pork loin steaks
- 2 tsp Dried Italian herbs
- 1 tsp Brown sugar
- 2 tbsp Extra virgin olive oil
- Basil leaves, to garnish
- Serve with Italian mixed leaf salad
- Cherry Tomato Sauce
- ½ Red onion, thinly sliced
- 2 cloves Garlic, crushed
- 3 x 200g punnets Cherry tomatoes
- 1 Ripe tomato, diced
- 2 tbsp Tomato paste
- 4 large sprigs Basil
Combine pork, Italian herbs, sugar and olive oil in a large bowl. Season with salt and pepper and set aside for 10 mins to marinate.
To make the cherry tomato sauce, heat oil in a medium saucepan over medium-high heat. Cook onion, stirring, for 2-3 mins or until softened. Add remaining sauce ingredients and cook, partially covered, stirring occasionally, for 6-8 mins or until tomatoes have softened. Season with salt and pepper. Cover sauce to keep warm.
Meanwhile, heat a large frying pan over medium-high heat. Cook pork for 3-4 mins each side or until just cooked through. Transfer to a plate, cover loosley with foil and rest for 2 mins. Stir pan juices into the tomato mixture.
Place pork onto serving plates and top with cherry tomato sauce. Garnish with basil leaves and serve with salad.