Preheat a pan on high heat.
Cut the pork loin in 3cm or 4cm thick slices and season both sides with salt and pepper to taste. Set aside.
Cut the slices of bread in cubes in the same width as the meat slices. Set aside.
With a very hot pan or griddle, add approximately one soupspoon of olive oil and sear the meat on both sides until golden.
Once done, cut into cubes the same width as the bread (3 or 4 cm). Set aside on a dish and cover.
In the same pan, add a few more tablespoons of oil. When it starts to smoulder, add the previously cut bread cubes or ‘picatostes’, and stir regularly to toast them evenly on all sides.
Once the ‘picatostes’ are golden, remove the pan from the heat and add them to the dish with the meat and mix well.
In the pan off the heat, add Salsas Asturianas’ Cabrales cheese sauce to taste. Stir frequently without boiling.
When the sauce is hot, pour over the meat and the ‘picatostes’. Serve straightaway.