Season pork loin steaks with a little sea salt and freshly-ground black pepper and fry in olive oil until nicely browned on both sides.
Remove and set aside. Sauté a chopped banana shallot and a crushed clove of garlic for a few minutes, then add halved multi-coloured
cherry tomatoes together with a half glass of dry vermouth (or dry white wine), bring to a simmer and cook for 2 – 3 minutes, then add
the pork steaks, basting with the sauce, cover and cook gently for another 2 – 3 minutes, until the tomatoes are starting to break down
and the sauce is thickening. Serve with new potatoes and a green veg.