Pork steaks with cider peppercorn sauce
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Pork steaks with cider peppercorn sauce
This sophisticated roast for two combines pork loin steaks with a creamy cider sauce and crispy sage leaves. Shortcut parmentier potatoes take the hassle out of peeling and dicing your own
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
592Kcal
Fat
36gr
Saturates
8gr
Carbs
31gr
Sugars
5gr
Fibre
5gr
Protein
36gr
Salt
1.5gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 x 400g pack Taste the Difference parmentier potatoes
- 1 x 400g pack Taste the Difference pork loin steaks
- 3 tsp vegetable oil
- a few small sage leaves
- wintry greens, to serve
For the sauce
- 25g unsalted butter
- 1 small echalion shallot, finely chopped
- 1 tsp black peppercorns, crushed using a pestle and mortar
- 150ml cider
- 60ml double cream
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Remove the sleeve and film from the potatoes, then roast in the foil tray for 40-45 minutes, stirring halfway, until golden and crispy.
- Once you’ve stirred the potatoes halfway, rub the pork steaks with 2 teaspoons of the oil and season with salt. Heat a frying pan over a high heat, then sear the steaks for 1½ minutes on each side (including the fat edge). Transfer to a small baking tray and roast alongside the potatoes for 10-12 minutes, until cooked through.
- Meanwhile, in the same frying pan, reduce the heat, add the remaining 1 teaspoon of oil and fry the sage leaves until crispy and turning a darker shade. Set aside on a kitchen paper-lined plate to crisp up. Melt the butter in the pan, then gently cook the shallot and peppercorns for 3-4 minutes, until the shallot has softened. Pour in the cider, increase the heat and bubble until reduced by half. Add the cream and simmer for a few minutes until thickened.
- Rest the pork for 5 minutes, then divide between 2 plates, along with the parmentier potatoes. Spoon the cider sauce over the pork and top with the crispy sage leaves. Serve with wintry greens of your choice.
