Pork loin steaks with mustard cream are a quick hob supper that still feels like a butcher’s plate. Sear Pork Loin Steaks 4x 135g until golden, then finish in a mustard-cream pan sauce. Shop Pork Loin Steaks and Pork Steak when you want steaks ready for the pan, not a joint to carve.
Ingredients
- 4 pork loin steaks (4 × 135g pack)
- 1 tbsp oil + knob of butter
- 1 small shallot or onion, finely chopped
- 100ml cider or chicken stock
- 100ml double cream
- 1–2 tsp wholegrain mustard + ½ tsp Dijon
- Salt, pepper, parsley; mash or greens to serve
Method
- Pat steaks dry, season. Heat oil in a wide pan on the hob. Cook steaks 3–4 minutes a side until golden and 75°C in the thickest part. Rest on a warm plate.
- In the same pan, soften shallot in butter for 2 minutes. Splash in cider or stock, scrape the pan, reduce by half.
- Stir in cream and mustard, simmer until saucy. Season and return steaks for 1 minute to coat.
- Scatter parsley and serve with mash or buttered greens.
Keep Pork bookmarked for chops, belly and plate steaks when the week needs variety.