Crispy Pork Loin Steaks with Cider Sauce

Pork and Apple are a classic combination. Well, for most people at least. As I said in my recipe for Pork Loin with Roasted Apple and Calvados Sauce I’ve never been a big fan of mixing up fruit and meat. Though what I really mean by that is that I don’t like thick fruit sauces alongside roast or grilled meat. You’ll almost never see cranberry sauce or apple sauce anywhere near one of my roast dinners. Each to their own, and all that.

It’s an issue of texture more than flavour. I totally see why the sweet/sharp flavour of apple works with pork, but I can do without the woolly sauce alongside the meat. As such, I like to find other ways of getting the flavours together in slightly different ways. As with these Crispy Pork Loin Steaks with a Cider Sauce.

The flavour of the cider remains strong in the sauce as it’s added right at the end of the cooking process. There’s no time for it to be be lost among other flavours – it’s front and centre in every mouthful. That means that a little goes a long way so a light drizzle over the top of the pork should be more than enough. You can always add more if needed.

Plus, you want to make sure that the pork retains its crunchy texture. What’s the point of a breadcrumb coating if it’s gone soggy, eh?



Crispy Pork Loin Steaks with Cider Sauce

These crisp, slightly spicy pork loin steaks are beautifully complemented by a herbal cider sauce giving a slightly different take on the combination of pork and apple sauce.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Pork
Servings: 4

Ingredients

For the Pork

  • 4 Pork Loin Steaks
  • 1 tbsp Plain Flour
  • 1 tsp Sea Salt
  • 1 tsp Paprika
  • 1 tsp Dried Thyme
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Garlic Granules
  • ½ tsp Onion Granules
  • 1 large Free Range Egg
  • 70 g Panko Breadcrumbs
  • 2 tbsp Olive Oil

For the Cider Sauce

  • 1 tbsp Plain Flour
  • ½ tsp Paprika
  • ½ tsp Dried Thyme
  • ½ tsp Sea Salt
  • ½ tsp Onion Granules
  • ¼ tsp Garlic Granules
  • 1 tbsp Butter
  • 100 ml Chicken Stock warm
  • 100 ml Dry Cider room temperature

Instructions

  • Pre-heat the oven to 180°C.
  • Place the pork loin steaks between two sheets of cling film and bash with a rolling pin until they’re around 1cm thick.
  • Mix together the flour, salt, pepper, herbs and spices until fully combined. Dust the pork with the seasoned flour, ensuring it’s fully coated, then tap off any excess. You only need a light coating of the flour, so don’t feel the need to dredge the pork.
  • Beat the egg and place it into a wide shallow bowl. Do the same with the panko breadcrumbs. Dip each pork steak into the egg, again shaking off any excess, then coat with the breadcrumbs – pressing them into the meat to help them adhere when needed.
  • Heat a large, oven-proof frying pan over a medium-high heat. Add the oil and when hot carefully lower the pork steaks into the pan. Fry for a couple of minutes until starting to colour, then turn over and transfer the pan to the oven.
  • Bake for 10-12 minutes, turning one more time, until golden brown and crisp all over.
  • Whilst the pork is in the oven make the sauce. Start by mixing together the flour, herbs and spices.
  • Melt the butter in a pan over a medium heat, then add the seasoned flour and stir together as though you were making a roux. Cook out the flour for a minute or so. Then steadily pour in the warm chicken stock whilst continuing to stir until you have a smooth sauce. Repeat with the cider, then turn up the heat and bring to a simmer. Allow to bubble for 5-10 minutes until slightly reduced and thickened.
  • Remove the pork from the oven and allow to rest under foil for a minute or two, before serving with the sauce spooned over the top.

NUTRITIONAL INFORMATION

Estimated Values per Serving
Energy1,754kJ
419kcal
Fat19g
of which Saturates6g
Carbohydrates20g
of which Sugars3g
Fibre1g
Protein39g
Sodium997mg
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

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