Left Over Pork Tenderloin Recipes

Hey there, foodies! Get ready to discover a mouthwatering recipe that will leave your taste buds begging for more. Today, I’m going to share with you my secrets for creating the juiciest pork steaks smothered in a delectable creamy mushroom sauce. Trust me, this combination of flavors is a real crowd-pleaser that your whole family will adore.

First things first, let’s talk about the star of the show – the meat. For this recipe, I recommend using four boneless pork shoulder steaks. These steaks have just the right amount of marbling to keep them juicy and tender while cooking. Plus, they tend to be cut a bit thicker than pork loin steaks, making them perfect for soaking up all the flavors of the sauce.

Now, here’s where the magic happens. Before you start cooking, take your pork steaks out of the fridge and let them come to room temperature for about an hour. This simple step ensures that the steaks won’t toughen up when they hit the hot pan. Trust me, it makes all the difference in the world.

Once your steaks are ready, it’s time to get cooking! Heat two tablespoons of olive oil in a large frying pan over medium-high heat. Lightly season the pork steaks with a quarter teaspoon each of salt and pepper. Place the seasoned steaks into the pan and fry for about six to seven minutes, turning them once, until they are beautifully browned.

Now, don’t worry if the steaks aren’t completely cooked through at this point. We’ll finish cooking them in the sauce later, which will infuse them with even more flavor. Remove the browned steaks from the pan and set them aside on a plate.

It’s time to tackle that luscious mushroom sauce. Add another tablespoon of olive oil to the same pan. Throw in a sliced onion, six sliced mushrooms, and season with a quarter teaspoon each of salt and pepper. Cook for about five minutes, stirring often, until the onions have softened and the mushrooms are tender and fragrant.

Next, add three minced cloves of garlic to the pan and cook for an additional minute, stirring continuously. Sprinkle two tablespoons of plain or all-purpose flour over the onions and mushrooms, and stir everything together to coat.

Now, it’s time to add the liquids that will transform this sauce into pure deliciousness. Pour in 360 ml (about one and a half cups) of chicken stock while stirring. Add half a tablespoon each of tomato puree and white wine vinegar, giving the sauce a tangy kick. Finally, pour in 60 ml (about a quarter of a cup) of double or heavy cream, and give everything a good stir.

Just take a moment to admire that heavenly sauce. It’s the perfect balance of creaminess and savory goodness. Now, it’s time to add the pork steaks back into the pan, along with any juices that may have accumulated on the plate. Let the steaks simmer in the sauce for about five to ten minutes, allowing them to cook through and for the sauce to thicken.

When everything is ready, plate up your juicy pork steaks, and don’t forget to sprinkle some fresh parsley on top for that final touch of flavor and aesthetics. The result? Tender, succulent pork that melts in your mouth, complemented by the rich and creamy mushroom sauce. It’s a match made in foodie heaven!

And there you have it, my friends! A truly mouthwatering recipe that will have everyone at your table begging for seconds. If you’re a pork lover like me, make sure to check out more delicious pork recipes on my playlist, starting with my creamy pork and apple casserole – it’s a winner, I promise! Until next time, happy cooking!

El Reno Ok

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