I sometimes find that pork loin steaks can , because of their lack of fat, be a little bit dry and tough. They are delicious sliced thinly in a stroganoff with mushrooms and the creaminess keeps them moist but retains that lovely flavour and texture.
This recipe is based on the stroganoff concept but keeps the steaks whole with a few added flavours.It also works well with breast of chicken – another cut that needs to keep moist.
Delicious served with Mashed Cannellini Beans with Rosemary and Garlic.
Pork in a Creamy Cider and Leek Sauce
- 1 leek sliced thickly, diagonally
- 2 cloves garlic crushed
- 2 eating apples peeled, cored and cut into 8
- 1 tbsp sunflower oil
- 2 pork loin steaks
- 200 ml cider or strong apple juice
- 2 tbsp clear honey
- 1 tsp dried oregano
- 2 level tsp ground ginger
- 2 tbsp Greek yogurt
- Sauté leek slowly in the heated oil until starting to brown.
- Add the apple and garlic.
- On a low heat, continue to cook for a further 10 minutes. Add the ginger and oregano and stir gently.
- Place the pork steaks on top of the leek mixture and pour over the cider and drizzle over the honey.
- Cover the pan and gently cook for a further 30 minutes, turning over the steaks halfway through. Check occasionally to make sure the pan hasn't boiled dry. The liquid should now be almost completely absorbed.
- Stir in Greek yogurt and warm through.