Pork loin steaks with mustard and butter sauce
Pork loin steaks with mustard and butter sauce

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, pork loin steaks with mustard and butter sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Pork loin steaks with mustard and butter sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Pork loin steaks with mustard and butter sauce is something that I have loved my whole life.

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To begin with this particular recipe, we have to prepare a few components. You can cook pork loin steaks with mustard and butter sauce using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Pork loin steaks with mustard and butter sauce:
  1. Make ready 2 pork loin steaks (about 200g each)
  2. Get 1/2 cup chicken stock
  3. Make ready 3 small shallots, thinly sliced
  4. Get 1 tbs or so coarse mustard
  5. Take 3-4 tbs unsalted butter
  6. Prepare 2 sprigs fresh thyme
  7. Get 1 tsp sugar (optional)
  8. Prepare 1 tbs olive oil
  9. Make ready To taste, salt and pepper

Stir until smooth, adding a little water if the sauce is a little too thick. Add to the pan and stir well. Add the mustard, tarragon and salt and black pepper. Bring to a simmer over a low heat and slowly stir in the cream and mustard.

Instructions to make Pork loin steaks with mustard and butter sauce:
  1. Pat pork steaks dry, pound them thin, season with salt and pepper, and let sit for 10 minutes.
  2. In a large saute pan, heat olive oil over medium heat.
  3. Cook steaks until they have a nice sear and are done but still juicy, about 4 minutes or so on one side, then flip and cook for 2 1/2 or so on the other.
  4. Remove from the pan and cover to keep warm. Wipe off excess grease, turn heat down to medium-low, then add 1/2 the butter, shallots, and thyme to the pan.
  5. When the shallots are soft and brown, add the stock, mustard, and rest of the butter.
  6. Lower heat and simmer until sauce reduces. Be sure to taste and adjust: add sugar and/or water if too salty or too sour. Can also add more butter or some cream if you want it thicker.
  7. When the sauce is done, remove the cooked thyme sprigs, pour sauce into a separate bowl or over the pork, and serve.

Add the mustard, tarragon and salt and black pepper. Bring to a simmer over a low heat and slowly stir in the cream and mustard. Add the tarragon and gherkins and season with salt and pepper. Divide steaks onto four plates, pour the sauce over and. Remove to a plate and cover with foil.

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