Pan-fried Pork Loin Steak in a Smoked Paprika Sauce

Pork loin cooked in a little bacon fat for 20 minutes at a moderate heat, under a lid covering 90% of the pan. The steaks were turned after ten minutes. 

The sauce was made with cornflour (half a dessert spoonful), tomato passata (about 100ml) , a teaspoonful of smoked paprika, a sprinkling of thyme, a pinch of powdered ginger, and a large pinch of white pepper. Bring to the boil and turn down the heat. Stir for four minutes till the sauce has thickened. Four fresh basil leaves were shredded into the sauce a minute or so before serving. 

Served with two raw chopped spring onions, and a thinly sliced vine tomato. 

Pan-fried pork loin steak in a smoked paprika sauce.