Pork loin steaks with mustard and butter sauce, this is the best recipe ever, So easy to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and I can't be the only person forever seeing food on my ripe table. Finally I learned to cook this recipe, and I will share the secret recipe here with easy, flexible, and yummy!
Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, pork loin steaks with mustard and butter sauce. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Pork loin steaks with mustard and butter sauce is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes yummy. Pork loin steaks with mustard and butter sauce is something that I have loved my whole life. They're fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook pork loin steaks with mustard and butter sauce using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pork loin steaks with mustard and butter sauce:
- Get 2 of pork loin steaks (about 200g each).
- Get 1/2 cup of chicken stock.
- Take 3 of small shallots, thinly sliced.
- Prepare 1 tbs of or so coarse mustard.
- Make ready 3-4 tbs of unsalted butter.
- Make ready 2 sprigs of fresh thyme.
- Take 1 tsp of sugar (optional).
- Get 1 tbs of olive oil.
- Prepare of To taste, salt and pepper.
Instructions to make Pork loin steaks with mustard and butter sauce:
- Pat pork steaks dry, pound them thin, season with salt and pepper, and let sit for 10 minutes..
- In a large saute pan, heat olive oil over medium heat..
- Cook steaks until they have a nice sear and are done but still juicy, about 4 minutes or so on one side, then flip and cook for 2 1/2 or so on the other..
- Remove from the pan and cover to keep warm. Wipe off excess grease, turn heat down to medium-low, then add 1/2 the butter, shallots, and thyme to the pan..
- When the shallots are soft and brown, add the stock, mustard, and rest of the butter..
- Lower heat and simmer until sauce reduces. Be sure to taste and adjust: add sugar and/or water if too salty or too sour. Can also add more butter or some cream if you want it thicker..
- When the sauce is done, remove the cooked thyme sprigs, pour sauce into a separate bowl or over the pork, and serve..
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