Pork Loin Steaks in Creamy Shallot and Mushrooms Sauce Recipe

The pork loin steaks are topped with a mushroom and shallot sauce that is creamy.  

– 4 steaks (pork loin) – 1 Tbsp. olive oil – 2 shallots (chopped) – 3 mushrooms (large field, or portobello mushrooms chopped) – 2 rosemary sprigs (chopped) – cognac (a splash of, or brandy optional) – 1/4 cup pork (stock, or chicken) – 1 Tbsp. whole grain mustard – 200 grams creme fraiche (or heavy cream) – salt – pepper


Seasalt pork loin steaks.Cook pork loin steaks for 2 minutes per side in a cast iron or stainless steel skillet with a tablespoon of olive oil.  


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Stir shallots for 3 minutes on medium heat in same skillet to avoid scorching.   

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Simmer rosemary and mushroom 5 minutes.   

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Cognac and a wooden spoon can revive charred skillet pieces after shallot and mushroom liquids drain. Blend flour.  

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Flour-cream fraiche out. Mix crème fraiche, stock, and whole grain mustard.  

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Resimmer pork loin steaks 2 minutes, then remove. Season with salt and pepper. Rice or potato.

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