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Delicious pork loin steaks cooked with mushrooms in a creamy sauce, and all done in under 20 minutes. Too good to be true? Not at all! Here’s the recipe!
- 4 pork loin steaks
- 1 tbsp olive oil
- 2 shallots chopped
- 2-3 large field mushrooms or portobello mushrooms chopped
- 2 rosemary sprigs chopped
- a splash of cognac or brandy (optional)
- 1 tbsp flour if you using cream instead of crème fraîche
- 80ml/1/4 cup stock beef or chicken
- 1 tbsp whole-grain mustard
- 200 g / ⅔ cup crème fraîche or heavy cream
- salt and pepper to taste
- Rub your pork loin steaks with some sea salt.
- In a cast iron pan or a stainless steel pan heat a tablespoon of olive oil and brown your pork loin steaks for no longer than 2 minutes on each side.
- Remove the pork to a separate plate and set aside.
- To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, than add mushroom and chopped rosemary and cook for 5 more minutes.
- When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon. Then sprinkle with flour and stir to combine. (Skip the flour if using creme fraîche for the sauce.)
- Add stock, whole grain mustard, creme fraîche and stir to combine.
- Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat. Taste and add salt and pepper if needed. Enjoy with rice or potatoes.
by: Louise Marie