Guest chef

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

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Pork loin steaks in cider and tarragon sauce

  • Serves 4
  • Prep 10 mins
  • Total time 35 mins
3.2/5 rating (14 votes)
Pork loin steaks in cider and tarragon sauce
Pork loin steaks in cider and tarragon sauce

step by step

  • 1Rub 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.
  • 2Cook 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.
  • Crushed new potatoes and runner beans are a lovely accompaniment to the pork
  • 3Reduce 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.
  • 4Remove 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.
  • 5Place 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.
  • Recipe photograph by Kris Kirkham

You will need

  • 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

+ Nutritional Information