Pork Loin Steaks in Creamy Shallot and Mushroom Sauce

Main courseServes 4

The perfect winter warmer, this Pork Loin Steaks in Creamy Shallot and Mushroom Sauce recipe from the team at Hinchliffe’s Farm Shop near Huddersfield is the one pot comfort dish you’ll make again and again this season. For more recipe inspiration visit: www.hinchliffes.com


4 Hinchliffe’s pork loin steaks
1 TBSP olive/rapeseed oil
2 Shallots (finely chopped)
2-3 Large portobello/flat mushrooms (finely chopped)
2 Rosemary sprigs (chopped)
Splash of Brandy (optional)
2 Fl oz Pork or Chicken stock
1 TBSP Wholegrain mustard
200g Longley Farm crème fraiche or double cream
Salt and pepper to taste


  1. Rub the pork steaks with sea salt
  2. In a large frying pan or (big enough for all the ingredients) heat the oil and then brown off the pork steaks for approx. 3 minutes each side
  3. Remove steaks from the pan and set aside on a plate
  4. Add the shallots to the pan using the retained juices to fry on a medium heat for 3 minutes, stirring constantly to avoid burning. Then add mushrooms and rosemary and cook for a further 5 minutes Add a splash of brandy and then add the stock, mustard, crème fraiche and stir in together.
  5. Return the pork steaks to the pan (along with the juices) and bring it to a gentle boil, then turn down and simmer for 2 minutes longer.
  6. Taste and season as required. Serve with rice or potatoes and fresh green vegetables.