Honey Roast Pork Loin Steaks with Chorizo Recipe

Oven roast pork loin Steaks with a honey glaze, chorizo, peppers and butter beans.

Honey Roast Pork Loin Steaks with Chorizo Recipe

Honey roast pork loin steaks are joined by chorizo sausage, red peppers and butter beans in this simple and delicious Spanish-influenced meal!

Course Main Course

Cuisine Spanish

Keyword baked pork loin steaks, Pork loin steak with beans and chorizo, roast pork loin steaks, roast pork loin steaks with beans

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 789kcal

Author Brian Jones

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 Coarse Sea 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.
Mix the honey with the sherry vinegar and set aside.
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 with coarse sea 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.
Whilst the chorizo and pepper are cooking, brush the pork loin steaks with some of the sherry vinegar and honey mix.
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 and shallot and cook for another minute.
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 180°C or 350°F for 12 minutes.
Drain the beans whilst the pork is cooking.
Once the pork is cooked to an internal temperature of 60°C or 140°F, remove and rest for 2-3 minutes.
Return the pan to a high heat and add the drained beans and toss for 2-3 minutes to heat them through and reduce the sauce all the way down to a sticky coating.

Nutrition