Pork eye of shortloin

It is the lean, eye-shaped muscle from the pork loin, usually sold as a boneless steak or cutlet. Its relatively low fat means it cooks quickly and can dry out if left on the heat too long.

For steaks about 2.5 cm thick, sear in a hot pan for roughly 3–4 minutes per side, then check the centre reaches 70 °C for 2 minutes. Rest for 3 minutes before serving; thinner steaks need less time.

Yes. Brown the steaks briefly in a frying pan, then roast at 200 °C until the centre reaches 70 °C for 2 minutes; the time depends on thickness, so use a meat thermometer rather than relying on the clock.

Slice it thinly for a quick stir-fry, or coat it in breadcrumbs for pork schnitzel. It also works well as a grilled steak with mustard, herbs or a sharp apple sauce.

Keep it covered in the fridge and cook it within 1–2 days of buying. Freeze it in a sealed, labelled portion; thaw it in the fridge, not on the worktop.

Pork sirloin or pork tenderloin work well in recipes calling for quick-cooking pork steaks. Tenderloin is particularly lean, so take care not to overcook it.

Pork tenderloin has less fat: 3.0 g per 100 g, compared with 6.2 g in pork eye of shortloin. Their protein amounts are similar, at 22.8 g and 22 g per 100 g respectively.