Pork loin steaks from herb pork
Our pork loin steaks from herb-fed pork are ideal for pan-frying or grilling. The cut comes from the loin of herb-fed pork. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The characteristics of pork loin steaks
Pork loin steaks , or pork loin steaks , are located to the right and left of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean . This makes the cut ideal for quick frying. Pork loin steaks are also ideal for a healthy diet, for example, for athletes.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm – home to the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, have plenty of space to rummage in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
Preparation of pork loin steaks
How to prepare pork loin steaks on the grill – in 6 steps
- Prepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1.
- Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook pork loin steaks in a pan – in 5 steps
- Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat, while preheating the oven to approximately 120°C.
- Take the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired internal temperature , remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the pork loin steak
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To hit the core as precisely as possible, place the probe lengthwise on the piece to measure the required penetration depth.
Pork loin steak core temperature
We recommend an internal temperature of 56°C for a juicy result. The internal temperature for each piece of meat is a matter of personal taste.
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, another shade of red | 56-60 °C |
| Well Done / Through | Almost no red tone | 60-64 °C |
Aus eigenem & Partner ViehbestandPork loin steak
Pork loin steak
Saftiges Rückensteak vom Kräuterschwein, fettarm und zart, ideal für schnelles Grillen oder Kurzbraten. Regular price
7,99 €
Sale price
7,99 €
Regular price
Unit price
19,98 €
per
kg
Tax included.
Shipping calculated at checkout.
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Pork loin steaks from herb pork
Our pork loin steaks from herb-fed pork are ideal for pan-frying or grilling. The cut comes from the loin of herb-fed pork. Through our own rearing and slaughtering, we influence species-appropriate animal husbandry at every stage, thus ensuring the quality of the meat.
The characteristics of pork loin steaks
Pork loin steaks , or pork loin steaks , are located to the right and left of the spine. The loin has very little connective tissue and, apart from the layer of fat, is relatively lean . This makes the cut ideal for quick frying. Pork loin steaks are also ideal for a healthy diet, for example, for athletes.
Raising our herb pigs
Our pig farm is located in the picturesque Markgräflerland region, more precisely on the Engler family farm – home to the first pig hotel in southern Baden since 2019. Here, the pigs enjoy life on straw, have plenty of space to rummage in an outdoor area, and live in an animal welfare barn where animal welfare and economic efficiency are harmoniously balanced.
Every three weeks, we receive around 240 piglets, which are raised on the farm using local grain and corn from our own harvest. They reach slaughter age at around seven months. Our slower fattening method, compared to the usual five-month turbo fattening, results in higher-quality, drier meat.
Unlike industrial pig production, where animals are frequently relocated, leading to increased susceptibility to disease and often requiring the use of antibiotics, our closed system enables production without antibiotics.
Preparation of pork loin steaks
How to prepare pork loin steaks on the grill – in 6 steps
- Prepare 2 zones on the grill: 1st zone: As high heat as possible; 2nd zone: Only the indirect heat of zone 1.
- Remove the steak from the refrigerator, season with salt, and after 2-3 minutes, place it in the hot zone. Grill it on all sides until it develops a nice roasted flavor.
- Place the steak in the indirect zone and reduce the heat of the hot zone as much as possible.
- Insert the core temperature probe into the steak.
- When the steak reaches the desired core temperature , remove it from the grill and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
How to cook pork loin steaks in a pan – in 5 steps
- Place the pan on the stove and preheat without oil for 2-4 minutes at maximum heat, while preheating the oven to approximately 120°C.
- Take the steak out of the refrigerator, season with salt, and add about 1 tablespoon of oil to the pan. Once the oil is hot, sear the steak on all sides.
- Then place the steak in the oven and insert the core temperature probe into the steak.
- When the steak reaches the desired internal temperature , remove it from the oven and let it rest for 2-3 minutes.
- Carve the steak across the grain and serve on warmed plates.
Measuring the core temperature of the pork loin steak
To ensure meat is always cooked to perfection, we recommend using a digital probe thermometer. To accurately measure the core temperature , insert the probe tip into the meat.
Tip: To hit the core as precisely as possible, place the probe lengthwise on the piece to measure the required penetration depth.
Pork loin steak core temperature
We recommend an internal temperature of 56°C for a juicy result. The internal temperature for each piece of meat is a matter of personal taste.
| Designation | Description | core temperature |
|---|---|---|
| Blue | Roasted on the outside, cool and raw on the inside | 42 °C |
| Rare / Bloody | Very reddish in the core | 48-52 °C |
| Medium-Rare | Slight discoloration of the meat, still strongly reddish | 52-56 °C |
| medium | Clearly visible color change, another shade of red | 56-60 °C |
| Well Done / Through | Almost no red tone | 60-64 °C |
