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Jamie Oliver's Fifteen - griddled pork

Griddled pork with summer vegetables

Juicy pork loin steaks, seared to keep in flavour, and served with fresh greens and a zesty salsa verde
Prep Time 15 mins
Cook Time 15 mins
Course Main Course
Servings 4 people


  • Griddle or frying pan


  • 4 pork loin steaks
  • Jersey Royal new potatoes, or salad potatoes (as many as your family will eat!)
  • A few large sprigs of fresh rosemary, mint and thyme. You could use dried if your pushed
  • 1 small lemon
  • 1 pack of green beans trimmed
  • 200 g broad beans podded weight
  • 1 large pack of baby leaf spinach
  • Half small red chilli deseeded and chopped finely
  • 1 clove of garlic finely chopped or minced


  • Wash or scrub the potatoes, halving any larger ones, and put them into a large saucepan, with the herbs and the halved lemon. Cover with water and bring to the boil. Boil until just cooked, then drain and set aside.
  • Season the pork loin steaks on both sides with salt and pepper, and a little olive oil, then griddle on a high heat until just cooked through. Cooking pork steaks in a frying pan or griddle should take 4-5 minutes on each side, depending on thickness.
  • Boil the broad beans for 2 minutes, then drain, and remove and discard the tough skins
  • Steam the green beans lightly for 2-3 minutes
  • SauteĆ© the spinach in a splash of olive oil with the chopped chilli and garlic, until wilted
  • Just before you're ready to serve, heat the butter in a large frying pan until foaming. Add the potatoes and beans, and toss to coat for a minute
  • Put a layer of spinach in the bottom of each dish, spoon over the potatoes and beans mixture, and top with the pork. Drizzle over a little good quality olive oil, and serve with a salsa of your choice. We used Jamie Oliver's Salsa Verde (see link below)
Keyword pork loin steaks