Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce

5 from 49 votes

Pork loin steaks with creamy shallot and mushroom sauce.

Prep Time5

Cook Time15

Total Time20

Course: Main

Cuisine: British

Keyword: pork loin steaks

Servings:

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.

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.