Oven Roast Pork Loin Steaks with Chorizo, Peppers and Beans
Pork loin steaks with paprika-rich chorizo sausage, butter beans and red peppers roasted in the oven with a sherry vinegar and honey glaze.
This recipe comes together in under 45 minutes and is a wonderfully easy one-pan dish that features lots of Spanish influences.
Pork Loin with Spanish Sausage, Beans and Red Pepper
I love pork chops; they have a bit of a bad reputation for being dry, but that is because they are lean. If you avoid cooking them, they are glorious!
These boneless honey roast pork loin steaks with chorizo join a host of dishes ranging from Chinese takeaway-influenced sweet and sour pork chops to classic French Normandy pork chops.
This uses the same cut of meat as my pork loin steaks with a cider sauce.
However, this recipe is loaded with Spanish influences, combining the ideas and flavours of dishes like my Spanish pork chops, chorizo and butter bean stew and pork chop casserole.
It is super simple to cook, and at 45 minutes, it is a pretty relaxed, low-maintenance mid-week dinner.
It all cooks in one pan too, which means less washing up, which is always a bonus!
Frequently Asked Questions
Can I use a different cut of pork?
Yes, this is great with a whole host of pork chops. Everything from bone-in pork chops to pork shoulder chops. You will need to cook both of these for between 7 and 12 minutes longer in the oven.
Can I use chicken?
Yes, this is superb with whole chicken legs; again, you will need to cook these for longer in the oven.
They will take between 20 and 25 minutes, depending on their size. Use a meat thermometer to ensure they have reached 73°C or 165°F before serving.
Can I use different beans?
Absolutely! Any old tin of white beans will work well in this recipe.
Can I use a different type of vinegar?
Yes, red wine vinegar makes a nice substitute, but it is not as sweet as sherry vinegar, so you might want to add another 5g or so of honey.
What is cooking chorizo?
Cooking chorizo is not cured and, as a result, cannot be eaten without cooking.
A NOTE FOR MY US-BASED READERS!
This recipe is developed with Spanish chorizo in mind, which is very different to Mexican chorizo.
Serving Suggestions
I consider this honey roast pork loin chop recipe to be a bit of a one-pot wonder, and it does not need anything to supplement it.
However, if you wanted something a little extra, some garlic bread or even cheesy garlic bread pairs with this wonderfully.
If you wanted a little side salad, then I would go for a nicely dressed green salad.
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- Oven.
- 28-30cm (11-12") frying pan, not nonstick if possible.
- Chopping board.
- Kitchen knife.
- Kitchen tongs, serving and stirring spoons.
- Quick-read meat thermometer.
- A combination of weighing scales, measuring cups and spoons.
Honey Roast Pork Loin Steaks with Chorizo Recipe
Ingredients
- 350 g Boneless Pork Loin Steaks 12oz (2 x 1½cm or ½" thick)
- 2 Red Peppers
- 100 g Cooking (Soft) Chorizo Sausage 3½oz
- 400 g Tin of Butter Beans 14oz
- 1 Small-Medium Echalion or Banana Shallot 35g
- 2 Garlic Cloves
- 2 tablespoon Honey 40g
- 1 tablespoon Sherry Vinegar
- ½-1 teaspoon Salt
- 1 teaspoon Olive Oil
- 2 tablespoon Water
Instructions
- Remove the stalk and seeds from the red peppers and cut them into 25cm or 1" dice.
- Peel the garlic and dice it as finely as you can.
- Cut the shallot in half, then peel it and dice it as finely as you can.
- Remove the skins from the chorizo sausage and break them up with your fingers into 1.5cm or ½" rough chunks.
- Rub the pork loin steaks with the oil and then season them generously with salt.
- Heat a 28-30cm (11-12") oven-proof frying pan or skillet over a high heat. When the pan is hot, sear the pork on both sides until nicely golden (1-2 minutes on each side), then remove and set aside.
- Add the chorizo sausage and red peppers and cook for 4-5 minutes over a medium-high heat.
- Whilst the chorizo and pepper are cooking, mix the honey with the sherry vinegar and set aside.
- The chorizo should now have started to brown and have rendered out a good amount of fat, so now you can add the diced garlic, shallot, and beans, then cook for another minute or two.
- Pour the water into the pan and deglaze any "stuck" cooking residue from the bottom of the pan. If you are using a nonstick pan, this will not be required.
- Place the pork chops on top of the chorizo mix, pour over the remaining honey and vinegar mix, then place it in the oven and roast at 200°C or 190°F for 9-12 minutes.Once the pork is cooked to an internal temperature of 60°C or 140°F, remove and rest for 2-3 minutes.
Great minds think alike, Brian! I made pork loin roast this weekend too! This one looks delicious. 🙂
Such a wonderfully versatile cit of meat!
You can never go wrong with sweet and spicy. I have a pork loin in the freezer just waiting for this!
Definitely my favourite flavour profile!
I absolutely love the honey and vinegar combination you have in this recipe! Such a perfect dish for fall and winter 🙂
Thanks Paige, it certainly is real tasty.
My husband loves chorizo and this honey roast pork loin sounds like more my cup of tea! Definitely going to be making this soon this fall.
Have fun Jennifer, it is a proper tasty slice of the Mediterranean coast line and perfect for an Autumn dinner.
Oh my goodness, such amazing photography! I love everything about the dish too, I think pork loin + peppers combo is terrific. I actually have both in the fridge, soyou just gave me a brilliant idea for tonight dinner 😉
Thank you and enjoy Andrea 😀
My husband loves just about anything with Chroizo, so I am going to have to make this for him!
Same here, probably my favourite international iteration of the 'paprika' dried sausage thing.
I am loving the look of this! Please come over and cook me my dinner! 😀 I'm going to have to try this recipe out soon.
Hahahahahaaaa, given the noise and mess I make in a kitchen when cooking you may turn out to regret that request 😉
You have a great flavor combination here - sweet, spicy, earthy. This looks like a tasty dish!
Thanks Christine, we love this meal.
I love red wine vinegar..right after balsamic vinegar marinades!! This looks so good. And the sauce sounds incredible
Vinegar in a honey glaze really is the key to making them work for me, both apple cider and balsamic would work in this but not too well with the chorizo... Although sherry vinegar would be awesome.