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Nutritional info per serving

  • Calories: 490
  • Fat: 27.6g
  • Saturated fat: 9.4g
  • Salt: 0.25g

Pan-seared pork with plums, thyme and Balsamic vinegar

These pork loin steaks need little more than a flash in the pan and a simply delicious accompaniment like this sweet & sour plummy sauce.


  • 2 pork loin steaks, each @ 150g
  • 1 tsp plain flour
  • ½ tsp ground ginger
  • 2 tsp olive oil (or half and half with butter)
  • 250ml pressed fruit juice i.e. apple /pear / grape
  • 3-4 ripe plums, halved and stoned
  • 1 tsp freshly chopped thyme or ½ tsp dried
  • 2 tsp Balsamic vinegar
  • Salt, to taste

Ready in: 20 mins

Serves: 2


  1. Toss the pork in the flour, ginger and a pinch of salt to lightly dust and season all over. Now heat the oil/butter in a small shallow pan. Add the steaks, letting them cook undisturbed for 2 minutes on each side until golden brown, slightly crusty. Remove and keep warm.
  2. Pour the fruit juice into the hot pan. Using a wooden spatula, stir well, scraping any tasty pan sediment loose. Add the plums, cut side up and the thyme. Now leave to gently simmer for 5 minutes or until the plums are tender and the sauce has reduced a little.
  3. Return the pork steaks alongside the plums and cook gently for a further 6-8 minutes, without turning.
  4. Serve the steaks onto warmed plates, top with the plums. Increase the heat, stir in the Balsamic vinegar and let the sauce bubble to reduce a little more. Spoon over the plums and serve.

Wine recommendation

Marsanne Viognier


Fabulously textured and perfumed dry white, brimming with nectarine and sweet peach notes, followed by delicate flavours of candied ginger. A dash of Marsanne brings nutty warmth and elegant stonefruit to the finish.


Order this wine direct to your door now