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Caribbean Pork Steaks

Succulent pork steaks and colourful pineapple salsa


  • 4 loin steaks
  • 2 tbsp jerk seasoning (or to taste)
  • 1 tbsp vegetable oil
  • 120g pot/pouch fresh pineapple, cut into 1cm cubes
  • 12 cherry tomatoes, quartered
  • Juice of 1 lime
  • 1 small bunch coriander, chopped
  • 1 small red chilli, chopped (optional)
  • 1/2 medium red onion, fnely chopped
  • Small pinch of salt & pepper

Serves 4

Difficulty Rating:**

Prep Time: 15 mins

Total Time: 25 mins


Pre-heat the oven to 180°C/350°F/ Gas Mark 4.

Place the medallions on a board between 2 layers of cling flm. Using the base of a small saucepan or rolling pin, bash them all over until they’re 1cm thin.

In a shallow bowl, mix the jerk seasoning with the oil. Add the pork and cover it with marinade. Set aside for 10 minutes, or longer if you wish.

To make the salsa, add all the ingredients to a bowl, mix well and season to taste.

Heat an ovenproof pan or griddle pan for a couple of minutes until hot. Add the pork medallions to the pan and cook for three minutes on one side. Then turn the medallions over and place the pan in the oven to cook for a further six to eight minutes or until the juices run clear.

Steam or boil the sugar snap peas in a pan of water on the hob and microwave the rice pouches as per the pack instructions.

Once the medallions are cooked, remove from the oven and place on to individual dinner plates to rest.

Divide the rice and sugar snap peas equally among the plates and spoon some pineapple salsa over each medallion to serve.

To serve:

2 pouches of microwaveable rice with peas/kidney beans (or boil your own rice and stir in peas or kidney beans)

200g sugar snap peas

Top Tip: The pork can be marinated the night before if you so wish for extra favour