Ingredients

  • 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 creme fraiche
  • 80ml/1/4 cup stock pork or chicken
  • 1 tbsp whole-grain mustard
  • salt and pepper to taste

Ready In 20 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Rub your pork loin steaks with some sea salt.
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Step 2

  • 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.
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  • EQUIPMENT:
  • Length: 2 minutes

Step 3

  • Remove the pork to a separate plate and set aside.
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Step 4

  • 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.
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  • EQUIPMENT:
  • Length: 8 minutes

Step 5

  • 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 fraiche for the sauce.)
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Step 6

  • Add stock, whole grain mustard, creme fraiche and stir to combine.
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Step 7

  • 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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  • EQUIPMENT:
  • Length: 2 minutes