Pork Loin Steaks

Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce


  • 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
  • 1/4 cup stock pork or chicken
  • 1 tbsp whole-grain mustard
  • 200 g / 2/3 cup creme fraiche 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 steaks in it for no longer than 2 minutes on each side.
  • Remove your meat on 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, then 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.
  • Add stock, whole grain mustard, creme fraiche 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.

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