Pork steaks / cubes need using up

purpleivy

Creamy Mustard Pork (serves 6)
Serve with rice or noodles.

2lb/900g pork tenderloin (I don't usually use this, quite often use diced shoulder pork instead)
1tbsp olive oil
1oz/25g butter
7fl.oz/200ml double cream (I don't usually go as rich as this! )
2tbsp wholegrain mustard
2tbsp dry sherry (I don't always use this)
2tsp chopped fresh sage (I quite often use a pinch of dried)
recipe also calls for 1 tsp sugar which I omit.

Salt and pepper if required.

Cut meat into 1" thick pieces. Fry in heated oil/butter mix till golden brown, about 5 mins per side. Remove from pan. add other ingredients and mix well, heat gently but do not boil then return pork to the pan. If the sauce is a little stiff, then add a couple of tbsp milk. Serve immediately.

This is a lovely quick and easy dish,

NickiM

Mmm, thankyou, sounds good!

Kadeeae

purpleivy wrote: »

Creamy Mustard Pork (serves 6)
Serve with rice or noodles.

Sounds absolutely lovely!!

purpleivy

Just sorting thru my folder. Found this one.

Pork medallions with chilli, lemon and chive creme fraiche.

Same start with pork, frying it etc.

then add 1 chilli deseeded and finely sliced to pan and fry 1 min. Pour in 150ml white wine and bubble till reduced by half. Add juice of half a lemon and 200ml creme fraiche. Simmer 5 mins then pork back in pan. warm thru gently. Stir in handful of snipped chives

Stephen_Leak

Try this. It works with pork steaks, and it even makes its own apple sauce. I deliberately tested this with the cheapest ones I could find and the meat just fell off the bones.

PORK IN CIDER

Serves 2

INGREDIENTS

250ml of cider
1 apple
1 onion
2 pork chops or steaks

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into thick slices and put them into the cider to stop them going brown. Peel the onion and chop it into tiny pieces.

Put the onion in the bottom of an ovenproof dish with a lid. Put the meat on top. Add the cider. Arrange the apple slices on top of the pork. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for about 2 hours.

ADDITIONS & ALTERNATIVES

Stir 2 heaped teaspoons of gravy granules into the onion and cider left in the dish to make the most delicious gravy.

TIPS

Any cheap cider (that doesn’t have the word "white" in the name) will do fine. The long, slow cooking in the cider will tenderise even the cheapest cuts of pork.

sexykellylovespink

somerset pork is nice i think colmans do sachets, its basically
pork
onion, any other veg etc
and you add diced apple for last half hour of cooking
kelly x

angelavdavis

I used an Old Style recipe for Paprika pork recently for some pork loin steaks I had in the freezer. Although a SC recipe, I didn't used my SC, but instead left it bubbling low on the stove for half an hour while I jumped in the shower. I also didn't use sweet potato, but added some chopped apple to the pot, so a tweaked version from Poshpaws version all round!

I served it with rice, to which I added steamed broccoli and toasted flaked almonds.

It was delicious!

sexykellylovespink

i have double cream and extra thick double cream, i am wanting to make a sauce for pork loin steaks for nyd.
i was thinking a mustard or mushroom sauce or any ideas you may have, how would you make it as i dont want it to split, what nice sauce recipes do you have, thanks kelly

ragz_2

Hi there, I used to make a sauce for gammon using cream and cider, I expect it would work with loin steaks too though they wouldn't be smoked would they?
I'd fry the steaks until brown, add cider and bubble it away for a few minutes then add double cream and possibly mustard then simmer for a few minutes, it never seperated unless I left some in the pan but you doneed to do it right at the end, as with adding cream to most things.
I won't post a recipe as I can't totally remember and don't want you to ruin it! But just wanted to make the point that you can use cream.
I'm sure someone will be along soon with better suggestions (in fact they probably already have while it's been taking me ages to type this!

nesssie1702

You could add the mushrooms or onion to the pan once the meat is resting and make the sauce then, combining the meat juice with the cream and mustard.

I've made a garlic mushroom starter a couple of times over the holidays on account of the cream that I've got in! Slice an onion, a couple of cloves of garlic and as many mushrooms as you want, fry until soft and then add some cream. Let it reduce down so that the cream isn't as runny. Then spoon onto some bread (tiger, ciabatta, etc) that's been toasted in the oven with some olive oil. Enjoy!