Creamy Mushroom Pork Steak
Seared Pork Loin Steak in a creamy garlic and mushroom sauce that makes a quick weeknight meal full of flavour and is sure to please everyone at the family table.
- 2 tbsp of Olive Oil or Melted Margarine
- 4 - 6 Pork Loin Steaks
- 85g / 3 oz Mushrooms (sliced)
- 2 Cloves of Garlic (finely chopped)
- 250ml Evaporated Milk
- Salt and Pepper to taste
Pork Loin Steaks in a garlic and mushroom sauce is great when served with boiled baby potatoes or fresh mashed potatoes and a selection of vegetables of your choice for a hearty meal any night of the week.
- Add the Olive Oil (or Melted Margarine) to a large frying pan and turn heat to medium-high. Season both sides of the Pork Loin Steaks and cook for 3 - 4 minutes per side until they are golden brown and cooked through.Remove the Pork Loin Steaks from the pan and set aside.
- Reduce the heat to medium, add the sliced mushrooms and cook until mushrooms are browned, usually 3 - 4 minutes.
- Add the finely chopped garlic and cook for a further 30 seconds.
- Add 1 tbsp of cold water to the pan and stir to deglaze.
- Add the Evaporated Milk slowly to the pan and, stirring occasionally, allow to simmer for 3 - 4 minutes. (if you prefer an extra thick sauce, add 1 tsp of flour or cornflour)
- Add the Pork Loin Steaks back to the pan and simmer for another 4 - 5 minutes until the sauce thickens - ensuring the Pork Loin Steaks are fully cooked through and piping hot.
- Serve your Pork Loin Steaks with broccoli, or a seasonal green vegetable of your choice, sweet corn and boiled baby potatoes - don't forget some crusty bread to mop up that creamy sauce too - enjoy.
Try hasselback potatoes instead of the boiled baby potatoes for an extra tasty twist.
For a different take on this recipe, add fresh chopped leeks and sliced onions when adding the mushrooms and use cooked Chicken Breasts instead of the Pork Loin Steaks.