Pork Loin Steaks with Dijon Cream Sauce
Juicy pork loin steaks are pan-fried until golden and served with a creamy Dijon mustard sauce, oven-roasted root vegetables, and fresh green salad. This easy pork dinner combines tender meat, a flavorful pan sauce, and simple sides for a comforting everyday meal.
Equipment
- Large frying pan
- Meat thermometer
- Knife
- Cutting board
- Tongs
- Sieve
Ingredients
For the Pork Loin Steaks
- 4 pork loin steaks
- Salt to taste
- Black pepper to taste
- 1 tbsp butter
- 1 tbsp olive oil
For the Dijon Cream Sauce
- 1 small onion finely chopped
- 1 tbsp butter
- 1 tsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 dl ¾ cup + 1 tbsp stock (chicken or vegetable)
- 1 dl about ⅓ cup + 1 tbsp heavy cream
- Salt to taste
- Black pepper to taste
For Serving
- Oven-roasted root vegetables
- Mixed green salad
Instructions
Cook the Pork Loin Steaks
- Pat the pork loin steaks dry with paper towels.
- Season both sides with salt and black pepper.
- Heat the butter and olive oil in a large frying pan over medium-high heat.
- Fry the pork loin steaks until deeply golden on both sides and just cooked through. Use a meat thermometer for best results and avoid overcooking.
- Transfer the steaks to a plate and let them rest while preparing the sauce.
Make the Dijon Cream Sauce
- Lower the heat slightly and add butter and olive oil to the same pan if needed.
- Add the chopped onion and sauté until soft and translucent.
- Stir in the apple cider vinegar and Dijon mustard.
- Pour in the stock and simmer for a few minutes.
- Add the cream and continue cooking gently until the sauce thickens slightly.
- For a smoother sauce, strain it through a sieve before serving to discard the onions.
- Season with salt and black pepper to taste.
Serve
- Serve the pork loin steaks warm with the Dijon cream sauce, oven-roasted root vegetables, and mixed green salad.
Notes
A meat thermometer helps keep pork loin steaks juicy and tender.
Remove the pork from the pan once just cooked to prevent dryness.
The Dijon cream sauce also pairs well with mashed potatoes or roasted potatoes.
Spoon some of the pan juices into the sauce for extra flavor.
Remove the pork from the pan once just cooked to prevent dryness.
The Dijon cream sauce also pairs well with mashed potatoes or roasted potatoes.
Spoon some of the pan juices into the sauce for extra flavor.