Creamy Mushroom Pork Loin Steaks



  • 4 pork loin steaks
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 3 large portobello mushrooms, chopped
  • 2 rosemary sprigs, chopped
  • 1 tbsp flour
  • 1/4 cup chicken stock
  • 1 tbsp whole grain mustard
  • 2/3 cup heavy cream
  • Salt and pepper to taste


  1. Rub your pork loin steaks with salt.
  2. In a cast iron or a stainless steel pan, heat a tablespoon of olive oil and brown your pork loin steaks for no longer than 2 minutes on each side.
  3. Place the pork on a separate plate and set aside.
  4. To the same pan, add shallots and cook on medium heat, stirring constantly for 3 minutes.
  5. Add the mushroom and chopped rosemary and cook for a further 5 minutes.
  6. Once the shallot and mushroom juices evaporate and the pan is dry, sprinkle with flour and stir to combine.
  7. Add stock, whole grain mustard and cream, and mix to combine.
  8. Return pork loin steaks to the pan, bring to a boil, and let simmer for 2 minutes before removing from the heat. Add salt and pepper as needed.
  9. Serve and enjoy!

(This recipe was sourced and adapted from