Crispy Sage Pork Loin Steaks with a Warm Zucchini and Potato Salad

• 1 x pack Linley Valley Free Range Pork Loin Steaks
• 1 Tbsp olive oil
• 3 Tbsp butter
• 10 – 12 sage leaves

• 400g baby potatoes, scrubbed
• 150g broadbeans, podded (or use frozen)
• 1 zucchini, cut ½ – ¾  cm thick slices
• Handful of rocket leaves

1. Bring meat to room temperature (see Cook’s Notes).
2. Gently boil the potatoes in water until tender (approx 15 minutes). Drain, season and toss in olive oil. Set aside and keep warm.
3. Boil broadbeans in water for 6 minutes. Drain and refresh under cold running water. Once cool enough to handle, peel outer skin from beans. Season with salt and pepper. Set aside.
4. Meanwhile, heat a large frying pan over high heat, drizzle some oil and sear zucchini slices until caramelised and golden but still has some firmness to the bite. Remove to a plate lined with paper towel.
5. Melt butter in the same pan over medium-high heat. Fry sage leaves for 2-3 minutes until crisp. Remove and drain on a paper towel. Pour the warm sage butter into a bowl, reserve for later use. 
6. Pat dry pork loin steaks with paper towel and season well. In the same pan, over medium high heat, drizzle olive oil, add pork loin steaks and cook on each side for 2 minutes, pressing down for an even caramelisation. 
7. Build your warm salad on each plate by layering potatoes, broadbeans, zucchini and a scatter of rocket. Top with pork loin steaks and finish with a drizzle of sage butter across the steak and salad.

Cook’s Notes

• Remove pork from fridge and bring to room temperature by sitting on the bench for 15 – 30 minutes.
• Bringing meat to room temperature before cooking ensures a juicy, flavoursome cook, which would have a very different taste if cooked straight from the fridge.
• Broadbeans can be replaced with peas.