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Pork loin steaks in cider and tarragon sauce


Serves: 4
timePrep time: 10 mins
timeTotal time:
Pork loin steaks in cider and tarragon sauce
Recipe photograph by Kris Kirkham

Pork loin steaks in cider and tarragon sauce


Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
316Kcal
Fat
17gr
Saturates
9gr
Carbs
3gr
Sugars
3gr
Fibre
0gr
Protein
33gr
Salt
0.3gr

Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes
Debora Robertson

Debora Robertson

Debora Robertson is a food writer, editor, and an inveterate kitchen botherer. She lives in London, where she is always on the hunt for new things to eat, blogs at Love and a Licked Spoon
See more of Debora Robertson’s recipes

Ingredients

  • 1 tsp olive oil
  • 2 x 300g packs Taste the Difference pork loin steaks
  • 2 shallots, finely chopped
  • 250ml dry cider
  • 100ml crème fraîche
  • 1½ tsp wholegrain mustard
  • 2 tbsp chopped tarragon

Step by step

  1. Rub the olive oil into the pork steaks and season well with salt and pepper. Heat a large frying pan on the hob and add the pork steaks.
  2. Cook for 12-14 minutes over a medium heat, turning from time to time (including onto the fat edge), until browned and cooked through. Transfer to a plate and keep warm while you make the sauce.
  3. Reduce the heat under the pan, then sauté the shallots gently, stirring, for a couple of minutes until softened. Pour in the cider and simmer, scraping any caramelised brown bits off the bottom of the pan, until reduced by two thirds.
  4. Remove the pan from the heat, whisk in the crème fraîche and mustard, then return the pork to the pan with any juices that have accumulated on the plate.
  5. Place the pan back over a low heat and warm the pork through gently in the sauce. Stir in the tarragon and season to taste before serving.
Chef quote
Crushed new potatoes and runner beans are a lovely accompaniment to the pork

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