Categories: Pork
Ingredients
- 4 pork loin steaks
- 1 tbsp olive oil
- 2 shallots, chopped
- 2-3 large field mushrooms or portobello mushrooms, chopped
- 2 rosemary sprigs, chopped
- a splash of cognac or brandy (optional)
- 1/4 cup stock, pork or chicken
- 1 tbsp whole-grain mustard
- 200 gr/ ⅔ cup creme fraiche or heavy cream
- salt and pepper to taste
Directions
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Rub your pork loin steaks with some sea salt.
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In a cast iron pan or a stainless steal pan heat a tablespoon of olive oil and brown your steaks in it for no longer than 2 minutes on each side.
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Remove your meat on a separate plate and set aside.
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To the same pan add shallots and cook on medium heat, stirring constantly to avoid burning for 3 minutes, than add mushroom and chopped rosemary and cook for 5 more minutes.
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When shallot and mushroom juices evaporate and the pan is dry, hit it with a shot of cognac while scraping the burnt bits with a wooden spoon.
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Add stock,whole grain mustard, creme fraiche and stir to combine.
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Return pork loin steaks to the pan, bring to a boil and let it simmer for 2 minutes longer and take the pan off the heat. Taste and add salt and peeper if needed. Enjoy with rice or potatoes.