Pork in a Creamy Cider and Leek Sauce

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

Prep Time12 minutes
Cook Time40 minutes
Total Time52 minutes
Servings: 2


  • 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.


Serving suggestion: Serve with Mashed Cannelloni Beans with Rosemary and Garlic.

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