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Delicious pork loin steaks cooked with mushrooms, rosemary and shallots in a creamy sauce, and all done in under 20 minutes. Too good to be true? Read on to see how we’ve done it.
Serve these delicious boneless loin chops with our Herb and Garlic Mashed Potatoes or Sweet Potato and Swede (Rutabaga) Mash.
Pork Loin Steak Recipes
One of my favourite cuts of meat to cook with is pork loin. It’s lean, affordable and delicious if you know what to do with it.
You can roast a loin in an oven for a small gathering or stick it in your This is an affiliate link.slow cooker. However, my favourite way to enjoy a pork loin is when it’s cut into steaks, or pork chops if you are in the US.
Using the same bit of meat as I used in a pork loin roast, this is quite a lean cut. Although you may come across something different, the steaks I find are cut thinly, as you can see in the photos.
There are dozens of various flavours that compliment that cut of pork and today I am sharing the recipe for pork loin steaks in a creamy mushroom sauce. Another autumnal favourite is pork loin steaks cooked with apples and cider with a bit of cream mixed in at the end.
And if you are in the mood for an Asian fusion, take a look at our Sweet and Sour Pork Loin Steaks. Delicious and Easy.
I feel like pork loin steaks are hugely underrated and often get a bad rep. People think they are tough, which isn’t true. You just need to know the right approach.
How to Make Pork Steaks/Chops Tender
The tenderness of pork depends on the cut as with most meat. Pork loin and pork tenderloin yield the best texture in my opinion. I wrote about various cuts of pork and how to best cook them here.
You can also use a This is an affiliate link.meat tenderiser to aid the process. A tenderiser breaks down the muscle fibres and makes the meat less chewy. It also allows the meat to soak up more flavour and sauce, so it’s juicier and extra tasty as well.
Next time I am using a tenderiser I am going to throw these babies into some kind of marinade. Now summer needs to hurry up and bring barbecue season!
How To Cook Them
Since pork loin steaks are quite lean and thin, they don’t need a lot of time to cook. In fact, the longer you cook them, the tougher they will be, so don’t do it!
All they need is a sear on both sides to give them more flavour and they are good to go! Cooking them in a sauce also delivers tender and juicy meat.
To season the pork steaks I just rubbed some sea salt and gave them a good sprinkling of pepper. The main flavour comes from the sauce. Because of its rich and deep flavours your friends and family will think it took your hours in the kitchen to create but in reality it takes no more than 10 minutes!
After you rubbed your pork loin steaks with some salt and pepper, grab a This is an affiliate link.cast iron pan or a stainless steel one and heat a tablespoon of olive oil in it, then brown your steaks for no longer than 2 minutes on each side. Remember they are very thin and cook quickly!
How To Make the Creamy Mushroom Sauce
- Chop some shallots and large field mushrooms or portobello mushrooms or anything you like. Remove your meat onto 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 mushrooms and chopped rosemary and cook for 5 more minutes.
- When the juices evaporate hit the pan with a splash of cognac or brandy and scrape the burnt bits with a wooden spoon.
- Add stock, whole grain mustard, creme fraiche and return pork loin steaks to the pan, bring to a boil, let it simmer for a minute or two and take it off the heat. Taste and add salt and pepper if needed.
Recipe Tips and Notes
- Deglazing and scraping is so important to adding flavour to the sauce. It releases burned bits into the sauce, while adding more flavour from the cognac or brandy. If you really don’t want to use alcohol, it’s possible to use stock/broth instead.
- I used a This is an affiliate link.cast iron skillet because I prefer the way it heats up, but a stainless steel frying pan can be used instead.
- Pork loin steaks are tend to be thin, which means they will cook quickly. Avoid overcooking as it will lead to unpleasantly tough meat. Normally I would advise using a This is an affiliate link.meat thermometer to check the internal temperature and get cooking times just right, but this cut is a bit too thin for them to work properly.
- Other cuts such as pork shoulder steaks or bone-in pork chops can be used in place of loin steaks. They will be fattier, and if they are cut thicker then they’ll take longer to cook.
- Always taste the sauce before serving to make sure it’s where you want it. Add salt and black pepper if you feel it’s needed.
Serving suggestions
Enjoy with rice, potatoes or even egg noodles. Or you can make this sweet potato and swede/rutabaga mash if you desire to be a tiny bit healthier. Low carb alternatives like a cauliflower mash will also work brilliantly.
Or try serving with Herbed Mushroom Rice, ready to soak up that delicious sauce!
You may also want some nutritious vegetables to brighten up the creamy dish. Lemon garlic green beans or roasted Tenderstem broccoli are pretty much perfect. A sprinkling of fresh herbs like parsley or thyme can be added before serving as well.
The taste is so luxurious, you won’t believe it came together so quickly and easily!
Storage and leftovers
You can keep leftovers in the refrigerator for 3-4 days, in an This is an affiliate link.airtight container. The cream in the sauce can separate, so I tend to avoid freezing.
The best way to reheat leftovers over low heat on your stovetop, adding a splash of water or stock to loosen the sauce. Cover it with foil or a lid so it doesn’t dry out and leave for 15 minutes or until the meat is hot all the way through. I prefer avoiding the microwave as it can toughen the meat.
More pork recipes to try
- Spice Rubbed Pork Shoulder Roast
- Filipino Noodles with Pork and Shrimp
- Slow Cooker Pulled Pork Tacos
- Mustard and Molasses Glazed Pork Tenderloin
Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce
Equipment
- This is an affiliate link.Cast iron pan
Ingredients
- 4 pork loin steaks
- 1 tbsp This is an affiliate link.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 This is an affiliate link.wholegrain mustard
- 200g/2/3 cup creme fraiche or heavy cream
- salt and pepper to taste
Instructions
- 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 fraiche for the sauce.)
- 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.
Video
Notes
- Deglazing and scraping is an important step for adding flavour to the sauce. Deglazing releases burned bits from the pan into the sauce, along with extra flavour from the cognac or brandy. If you really don’t want to cook with alcohol, stock/broth can be used instead.
- I’m a fan of using a cast iron skillet because I like the way it heats up, but a stainless steel frying pan will also work just fine.
- Pork loin steaks are normally thin and are going to cook quickly. It’s important to avoid overcooking as it will lead to tough meat. I normally advise using a meat thermometer to check the internal temperature of meat, but this cut is a bit too thin for them to work properly.
- A different cut of pork, such as shoulder steaks or bone-in pork chops, can be used in place of loin steaks. They are fattier, and are often cut thicker so take longer to cook.
- Always taste the sauce to make sure it’s has enough salt and pepper. Add a bit more if you feel it’s needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
(original image from 2015)
love this recipe its easy and taste is awsome
I’ve been cooking nude pork loin steaks for years. When I lived in Italy I learned not to keep turning them as they cooked but to do one side until brown and then flip them exactly as you mentioned. my Northern Irish mother was horrified!!
you have raised this simple cut turn to another level. I found it so easy! It’s delicious and I’ve served it with potatoes with cooked veg on the side or with rice and a salad on the side. Thank you Julia.
just cooked this meal for me and my daughter. absolutely beautiful, my daughter loved it so much, ditching the occasional takeaway,she said can’t beat home cooking. thank you.
Such a nice recipe- sauce is fantastic ❤️
just cooked this meal for me and my daughter. absolutely beautiful, my daughter loved it so much, ditching the occasional takeaway,she said can’t beat home cooking. thank you.
Was brilliant I loved it and the kids loved it too. Will definitely go in the rotation of dinners I do on the nights I cook for the family.
I love it when a recipe is kids approved, Stephen. It’s not always an easy win.
Even though I made a few adjustments; a Bone -in Pork Loin (2 ribs) / a variety of fresh mushrooms / Rosemary vs Sage / Port vs Marsala & a good non-dairy sour cream. This was HANDS DOWN the best pork loin I have ever made. My wife and I were both members of the “clean plate club” after this meal. I served the pork with a couple roasted potatoes & fresh purple asparagus. I can’t recommend this recipe enough – Bellissimo!!!!!!!
Wow this is so great, John! Thank you for sharing your success with me.
Can I make this with boneless pork chops?
Yes
Made this one tonight paired with the herb mash .. absolutely delicious and so simple to follow.. thanks
Herb mash is absolutely the best pairing for these loin steaks in my humble opinion!
I’ve made this twice now, once for family and once for guests. It came out delicious. I had to dear mine for just a bit longer the second time as they were a touch rare, perhaps my regular skillet, in lieu of a cast iron one didn’t have enough heat. The sauce flavor is perfect (didn’t have shallots so I used regular sweet onions), also tried with shiitake and portobello mushrooms – scrumptious.
I am so glad you’ve enjoyed it, Inga! It’s one of our regulars that my whole family loves as well!
This looks absolutely amazing. Pork loins are one of my favorite meats to cook. So yummy with the creamy shallot mushroom sauce.
I love how versatile that cut of pork is, Matt!
Rich and delicious! Oh my goodness, I could totally DRINK that sauce! And the porkchops turn out so nicely! Total family favorite!
Thanks so much, Betsy. What a great review!
Wow – great meal the family really enjoyed it!
Thank you, Melissa! 🙂
What a savory dish . Love this recipe. I get nothing but awesome complements when I serve this . Its a keeper!
I am so thrilled you love it!
using button mushrooms and double cream scaled down a little for two this recipe has proved so tasty and easy .. I have to recommend it .
Thanks so much for a great review, John!
This recipe is absolutely brilliant!!! I tried it and I felt like my dinner was as good as a restaurant meal. So easy to prepare and make. It’s one of my favourite meals now. Thank you
Thank you so much for such brilliant feedback. Thrilled you enjoyed it!
Absolutely magnificent recipe. Restaurant quality that. I added a hint of thyme along with the rosemary, as I love thyme, and used single cream instead of double, but aside from that stuck to the recipe an it blew my socks off, as it did my dogs who had a bit of the pork as well for bein a good lad today! I served with rice and sauteed carrots with sage.
10 out of 10 all day long.
Your comment truly made my day, Matt! Thank you!
Loved this! Easy, quick & delicious. Served with baked potato & garlic butter green beans. Lovely
Thank you so much for such a great review, Jodie.
Lovely recipe. Used spiced rum instead of brandy and it was delicious.
Thank you for a great review, Shelley!
Incredibly well received! Only had a few mushrooms so used peppers and leeks as well. Also used cider as had no cognac. Ate it with paprika roasted potatoes. Yummy!
Love all your additions, Ellie! Cider is great in pork dishes!
I added red pepper and leeks which were altogether amazing, definitely doing this again, delicious
Thanks so much, John! Thrilled you enjoyed it!
Made this with cider instead of brandy and it was delicious! Thanks for posting this lovely simple recipe!
Cider is an excellent choice here, Iain! So glad you enjoyed it.
I made this tonight for myself and two hungry men. I did get 6 pork loin steaks that were about 2” thick. I pounded them with meat on textured side mallet to about 1 1/4” and followed recipe from there except for the following alterations, partly due to more steaks. I didn’t have shallots so I chopped 1/2 of a sweet onion. Didn’t have brandy or cognac, so I simply used chicken stock. I used the fresh rosemary and whole prepared mustard seeds but also seasoned with a salt free lemon pepper garlic mix to taste. I didn’t have heavy cream or creme fraishe so I substituted half and half and sour cream. Everyone loved it. Easy and quick recipe & great for anyone strapped for time. Thank-you! Glad I found your recipe.
Great alterations, Trish! I am so happy to hear everyone loved it!
Loved this recipe – made my sauce with onions as I didn’t have shallots, and cream instead of creme fraiche! Beautiful. Many thanks! 😍
My pleasure, Patsy. So glad you loved the recipe!
Thank you for sharing this recipe. Such a delicious, quick and easy dish. I used pork tenderloins and it was just as yummy.
Thank you for your feedback, Despina!!
Cooked this tonight, it was fabulous! Used Honey Jack Daniels and garlic. Recommend this very much, thin pork loins cooked to perfection. Thank you
Thanks so much for this review, Kim!
Lick your plate Yummy good!!
So glad to hear it, June!! It’s one of our favourites!
My wife, our kids and their partners love this. Making it again tonight as everyoje is coming for dinner. Thank you ☺
I am so happy to hear that, Callum! This recipe is one of our regulars as well!
I am thinking of making this dish for mother’s day for some extended family that likes to visit vs have me in front of the stove (I’m always happy to be at the stovetop). I am thinking of making the sauce earlier in the day and then reheating it while I cook the pork. I figure I could cook the pork to 80%, stir the pork juices into the sauce at the end, and finish off the pork in the simmering sauce. Maybe 10 minutes of stove top time instead of 25. Do you think this would take away from the dish in any way?
Hi Liz, that’s a good question. I am not sure it’s the best way to cook this recipe though. The flavour in the sauce doesn’t come only from the pork juices but mostly from deglazing the pan after you sear the meat. That’s where all the savoury notes in the sauce are from. I would actually cook the entire dish and then reheat it if you are trying to prep ahead. Best, Julia
Can this dish be frozen or kept in the fridge for a few hours or does it have to be served immediately?
You can absolutely freeze this dish, John but bare in mind that you always lose some of the sauce when reheating, so just add a splash of water when you do.
Really tasty dish even the kids enjoyed it, can’t say I followed your quantities I never measured anything out and used double cream, the left over sauce is in the fridge and going on top of my steak tomorrow
Sounds great, Michael! Thank you for your review.
Ahhhhhhhh! This sauce was freaking amazing! Absolutely gorgeous! Even my very very picky 10-yr old begged for more! We love pork and I’ve made every pork recipe under the sun and disappoint. I have only 3 that I continually come back to. But now I have 4!
I didn’t have whole grain mustard so I used yellow mustard powder and that just made the sauce. I’m almost afraid to try it without now! And to cut calories I used evaporated milk and it was still excellent. Thank you!
My only question was the cooking time. Perhaps steaks are much thinner. I used Loin chops and they needed twice the cooking time. Or did I mess up? After the 2 minutes searing per side and then 2 more in the sauce, the juices were very pink still, so I covered and simmered 5 minutes.
I am so thrilled to hear the pork steaks were loved by all, Tara! The cooking time does depend on the thickness but also on the size. My steaks were no bigger than 3 oz each. Now that I think about it I should’ve put that in the recipe!
Hubby and I had this for dinner tonight and it was so delicious. We followed your time guides for the pork which was cooked to juicy perfection and it all came together beautifully served over mashed potatoes. This is definitely going on my dinner party menu. Thank you for sharing such a yummy comforting recipe 🙂
Oh I love hearing that, Michelle!! Enjoy!!
This is a great recipe. I’ve made it several times. Superb. Thanks.
Thanks Geoff! I am so pleased to hear you love the recipe.
I’ve made this so many times (including tonight) and it is still fantastic. The bread comes out at the end to mop up the sauce, it is so, so, good. A brilliant dish. Thank you.
That is so great, Geoff. I am glad to hear this dish doesn’t get old!
I made these and they were ridiculously delicious!
This is an amazing dish. My husband loves pork and adores this! Making it for the second time tonight. Doubled the recipe and added some garlic. Didn’t have any Brandy so I used a splash of red wine. Delicious..thank you!
I am so happy to hear it, Laurie. I need to make it again soon! It’s getting pretty cold out and comfort food makes it a bit more bearable!
Made this tonight and it was amazing! I only had bone in pork loin so couldn’t hammer it out as much, but will get the boneless loins next time. Or try chicken, sounds like that worked also. We used Cremini mushrooms and a few morels. So good! My only adjustment was to add a bit of flour as mine wasn’t as thick. I also had to use dried rosemary as I forgot to buy fresh sprigs.
Definitely a quick dinner that looks, and tastes, far fancier. It’s been saved to my “Made it Loved it” board.
That’s such great feedback, Elizabeth!I can only imagine how much flavour morels added to the sauce. Thank you for letting me know.The thickness of the sauce will depend on whether you used cream or creme fraiche. I used creme fraiche that is already pretty thick but adding flour always helps! 🙂
I’m always wary of creamy sauces because my husband is lactose intolerant so I have to sub lactose free milk and it usually doesn’t work well (but I love them so I keep trying)… but this was an exception. My husband was saying “mmm” throughout the meal. He hates mushrooms too but will try anything I cook. He asked me to add it to our list – which is huge. Anyway, I’m very impressed. So yummy and very quick. Great date night meal to make together after the kids are in bed. Thanks for sharing.
What a great story! Thank you for sharing, Jessika!
This sauce is to die for! I was making it for my family and knew the thyme would not go over with my kids, so I left it out. I also used a little wine rather than cognac (none on hand). Served it with mashed potatoes and English peas and everyone devoured it and asked me to make it again. A keeper in my rotation 🙂
So great to hear, Hope! My daughter is not a big fan of rosemary but use it anyway. I’ve noticed both of my kids eventually get used to stronger flavours and then start enjoying them. 🙂
There is no rhyme in this recipe Hope. 🙂
Oops, *thyme
Nope, just rosemary. 🙂
Made this with Gran Marnier (didn’t have any non-orange cognac) and it was delicious! Thanks for the recipe – good classic French combo!
Happy to hear you loved it even with Grand Marnier, Kristin! 🙂
I just made this tonight and it is delicious. Thanks so much for sharing!
So happy you enjoyed theses pork loins, Bernadette!
Outstanding dish! My husband LOVES the sauce! At the end of August, I will be preparing the sauce with pork tenderloin and chicken to serve to 60 people at a wedding shower! Hoping everyone loves it as much as we do!
Lovely! Thank you for sharing, Lisa.
I saw this recipe and wanted to try it because my husband loves pork and I don’t really cook much of it. Tried it tonight and it was FABULOUS! Husband and I both loved it and it was so easy! I even used rosemary from my garden. I used half and half to cut the calories a bit and it was a little more thin than it would have been with the cream but still so yummy! This is a keeper! Thank you for sharing this wonderful recipe!
Thank you for sharing this, Donna. I am so happy you loved the recipe!
It was deee – lish !
YESSSS!!!
I cannot wait to try this — it looks so creamy, satisfying, and delicious. And your photos are stunning! I’m so intrigued by that super cool tenderizer too. Love this so much, Julia!
Thank you, Cynthia! You are as always one of the most encouraging and enthusiastic people I’ve come across! 🙂
OMG! I made this last night for my little family……I swapped the pork for chicken as we don’t eat a lot of pork. It was so tasty and so simple to make! Took me no time at all and i was cooking for 5! Thank you so much for providing such a simple but lavish dish x
Thank you for such a gorgeous review, Nicola! I am so pleased you found the recipe easy and delicious. Thank you for reading. x
That sauce sounds absolutely mouthwatering, what fantastic flavors!
Thank you, Laura! 🙂
Looks delish!!! Cant help but remember all the times spent in the kitchen cooking with my great-grandma!
Oh wow, that is precious, Janna! Sadly, I never knew my great-grandma.
Lovely Julia. I love skillet dinners like this! (And that OXO tenderiser is a nifty tool 🙂
Thank you, Jennifer! I love them too. So quick and flavours could be easily changed by switching ingredients. 🙂
Lovely sauce but the steaks a bit too rare for the family’s tastes. Will pop them in the oven once seared rather than set them aside next time.
Hi Chris, the doneness of the steaks depends on how thick they are, steaks will continue cooking in the sauce and shouldn’t be rare at all.
I thought the same thing too, only 4 minutes too cook. The recipe says to bring the sauce to a boil & simmer 2 more minutes. I’d either have to pan fry longer or simmer much longer. I could never eat pork so rare.
My pork steaks are not rare, they are however juicy. Steaks continue cooking from the residual heat even after you remove them from the pan and then in the sauce while it’s getting to a boiling point and during the simmer. Cooking time greatly depends on the thickness of the steaks and if yours are thicker and need more time then by all means adjust it accordingly.