Tuscan Pork Steaks with Butterbeans, Tomatoes and Greens (Recipe)

The Heart of Tuscan Flavours

Tuscan cooking is built upon a philosophy of profound simplicity, where the quality of the raw ingredients does all the talking. Rooted in the rugged hills and sun-drenched valleys of central Italy, the region’s culinary tradition—often referred to as cucina povera—relies on fresh garden produce, aromatic herbs like rosemary and oregano, robust extra virgin olive oil, and time-honoured pantry staples.

In Tuscany, meals are designed to celebrate the distinct character of each component. Sweet, vine-ripened tomatoes, nutty pulses like butterbeans, and high-quality artisan vinegars come together effortlessly to create dishes that are deeply comforting, vibrant, and full of honest Mediterranean flavour.

Tuscan Pork Steaks with Butterbeans, Tomatoes and Greens

This nourishing mid-week recipe pairs tender pork loin with a rich, aromatic tomato relish and creamy butterbeans, elevated with exceptional ingredients from the Carluccio's deli.

• Prep time: 10 minutes

• Cook time: 20 minutes

• Servings: 3

Ingredients

• 2 tbsp Carluccio's Loro di Calabria Extra Virgin Olive Oil

• 2 cloves garlic, crushed

• 1 tin San Marzano Tomatoes

• 1 tbsp Carluccio's Aceto Balsamico di Modena IGP Mature Full-Bodied Balsamic Vinegar

• ½ lemon, zested and juiced

• 1 tbsp small capers

• 150g greens, spinach, or kale

• 400g tin butterbeans, rinsed and drained

• 3 pork loin steaks (about 100-120g each)

• A handful of fresh oregano, chopped

• A handful of fresh basil, chopped

• Sea salt and freshly ground black pepper

Step-by-Step Instructions

1. Make the Tomato Relish

Heat 1 tablespoon of the Carluccio's Loro di Calabria Extra Virgin Olive Oil in a frying pan over medium heat and fry half of the crushed garlic for one minute until fragrant. Add the San Marzano Tomatoes, the Carluccio's Aceto Balsamico di Modena IGP Mature Full-Bodied Balsamic Vinegar, a small splash of water, lemon zest, and capers. Simmer for 5 to 7 minutes until the tomatoes break down into a rich relish. Remove from heat and stir in the chopped oregano and basil. Season to taste and set aside.

2. Prepare the Butterbeans and Greens

In a separate pan, heat the remaining oil and fry the rest of the garlic for a minute. Add your greens, rinsed butterbeans, and the lemon juice along with a splash of water if needed to help steam and wilt the greens. Toss everything together until piping hot and tender, then season well with salt and pepper.

3. Cook the Pork Steaks

Season your pork loin steaks generously with salt and pepper. Drizzle them lightly with a little extra virgin olive oil. Grill or pan-sear the pork steaks in a hot pan for 2 to 4 minutes on each side until golden and cooked through.

4. Plate and Serve

Divide the warm garlic butterbeans and wilted greens between your serving plates. Top each portion with a juicy pork steak and spoon the rich San Marzano and balsamic tomato relish generously over the top. Serve immediately and enjoy a true taste of Tuscany!