Pork loin steaks in cider and tarragon sauce
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Pork loin steaks in cider and tarragon sauce
Serves: 4
Prep time: 10 minsTotal time: 
See more recipes
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 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 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
- 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.
- 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.
- 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.
- 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.
- 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
