It’s a brief post today (as planning for many Christmas parties really kicks in), so apologies in advance.
I was going to make a full blown Stroganoff (following my recipe here) but couldn’t find any decent steak at the supermarket, meaning a change of plan was required. Not too much of a change, mind you, as I was determined to recreate the deeply smoky, earthy flavour one way or another and here it is…
A bit of a riff on a classic, with the sauce poured over a beautifully cooked Pork Loin steak in place of thin strips of beef. This is proper comfort food for a chilly winter’s evening.
"Stroganoff" Pork Loin
for the Sauce
- 1 tbsp Olive Oil
- 1 Onion, peeled and finely chopped
- 1 tbsp Butter
- 150 g Button Mushrooms, halved
- 2 cloves Garlic, peeled and crushed
- 2 tsp Paprika
- 100 ml White Vermouth
- 400 ml Chicken Stock
- 1 tbsp Worcestershire Sauce
- 2 tsp Cornflour, slaked in 1 tbsp water
- 1 ½ tsp Dijon Mustard
- 75 g Crème Fraîche
- 2 Thick Pork Loin Steaks, around 150g each
- 1 tsp Smoked Paprika
- ½ tsp Sea Salt
- ½ tsp Freshly Ground Black Pepper
- 150 g Rice, cooked according to packet instructions
- 1 small handful Fresh Parsley, chopped (optional)
Pre-heat the oven to 180°C
Put the vegetable oil into a deep frying pan, then add the onions and sauté over a medium heat for 5-10 minutes until the onions are starting to soften and go translucent.
Add in the butter, followed by the garlic, mushrooms and paprika then mix well. Cook for a further 5-10 minutes until the mushrooms are softened.
When the mushrooms are softened turn up the heat then add in the vermouth and cook down, before adding in the stock and worcestershire sauce. Bring to the boil, before reducing the heat and simmering for 10-15 minutes until slightly reduced.
Meanwhile, mix together the salt, smoked paprika and pepper and rub into the pork loin steaks. In a separate pan heat a small amount of oil and cook the pork for 2 minutes on each side, to seal it until golden, then put into the oven for 10 minutes until cooked through.
When the sauce has reduced slightly add in the slaked cornflour and cook out to thicken the sauce. Just before serving stir through the mustard and the crème fraîche and heat through.
Serve the pork loin steaks on top of the rice, then cover with a generous portion of the sauce. Garnish with the chopped parsley.