Variable 650-700 g
Raw boneless pork loin cut into steaks for frying, braising, grilling or baking. A cut that is versatile and easy to cook. Juicy and delicious for your lunch or weeknight meals.
How to Cook Pork Loin Steaks:
Minimum recommended temperature for food safety measures: 145° F or 63° C. For leaner options, trim away any visible fat.
Season with your favorite dry rub then fry, roast, grill, or sauté for an easy go-to meal.
The lean meat of pork loin steaks is an excellent source of high quality protein and amino acids. It is a source of many vitamins and minerals as well. Every hundred-gram serving provides 40% of the daily recommended protein with several essential amino acids in high amounts.
As with the lean meat, it is also an great source of B vitamins, especially thiamin with 60% daily recommended value of the same serving. Niacin and vitamin B6 are among with moderate amounts as well with 23% and 24% respectively. It contains 15% riboflavin and 9% vitamin B12.
Selenium can also be found in this cut with 47% DV of the same serving, 20% phosphorous, and 12% zinc with other minerals in low doses.
This type of cut can be an essential part of a well-balanced daily diet to maintain optimal health, growth, and immune system maintenance.
Delivered frozen, 650-700g per pack.
Spiced Pork Loin Steak
2 pork loin steaks
3 tsp dry rub
1 tbsp Isigny french butter
Salt and pepper
Wash the steaks and pat with paper towels to dry.
Dry rub steak on each side and season with salt and pepper.
In a heated pan, melt butter.
Cook pork loin steaks in the pan until golden brown.
Serve and enjoy!