CREAMY MUSHROOM & PORK LOIN STEAKS

Ingredients:

*4 lean, thick cut pork medallions
*Salt and pepper to season
*100 g butter
*400 g portabello mushrooms cups (or a mix of mushrooms)
*½ cup port wine or maderia
*½ cup beef stock
*1 tsp cornflour
*¼ cup thick cream
*2 tblsp chives, finely chopped

To serve: thick cut chips & steamed asparagus or broccolini


Cooking Instructions:
1. Season pork steaks with salt and pepper. Heat the BBQ or griddle pan on a medium heat for 3 minutes, brush steaks with oil and cook for 1 minute each side for each 1cm thickness. Rest for 5 minutes and keep warm.

2. Melt butter in a frying pan over a medium heat. Sauté mushrooms until soft for 4 minutes, pour over the port and beef stock. Reduce heat and simmer for 3 minutes.

3. Whisk together the cream, cornflour and chives. Pour into the pan and heat through until sauce is thickened.

4. Serve pork steak with creamy mushroom and port sauce. Garnish with thick golden potato chips.

TIPS FOR THE BEST CRISPY CRACKLING

crispy
crunchy
salty
fatty
rich
delicious pork crackling.

Customers often ask us how to get really good crackling and honestly, it's super easy. The easiest way to ensure awesome crackling is to plan ahead.

Step 1: Leave your pork cut uncovered in the fridge overnight before cooking.This dries the skin out which is the important step. This pretty much guarantees maximum crunchiness.

Step 2: Before cooking, rub a little olive oil or butter and a good amount of salt into the skin.

Step 3: Preheat your oven to 220 degrees and cook at this temperature for the first 20 minutes of your overall cooking time. Your cooking time is obviously going to depend on which cut of pork your roasting and the size. (*more info below)

Step 4: Drop the oven temperature back down to your recipe's suggested cooking temp.

Step 5: Check on the crackling 30 mins before end of cooking time. If it's not crisped up enough simply turn the temperature back up to 220 degrees again for the final 30/20 mins.

Step 6: Remember to let your roast rest for 10/15 mins before serving.

Step 7: Get in quick and steal all of the crackling!



*Pork cuts & cooking times:
Talk to our butchers about what cuts might suit you best.

Cuts like belly & shoulder have great flavour and benefit from longer cooking at much lower temperatures.140 degrees is great for slow cooking.

Pork leg & loin roasts are a little leaner and can be cooked on higher temperatures.

ROAST PORK LOIN WITH APPLE GRAVY

Serves 4-6

 

Leave pork uncovered in the fridge overnight or a
few hours prior to cooking for the best crackling results.
 

INGREDIENTS

Pork

1.5kg rolled pork loin (skin on)

2 apples (cored, cut into large chunks lengthways)

2 carrots (quartered, cut lengthways)

10 peeled cloves of garlic

1 large brown onion (cut into large chunks)

tsp fennel seeds (toasted & lightly crushed)

oil

2 tbs butter

gravox (optional)

Mashed potato

4-6 large potatoes

1 cup of milk

tbs butter

 

Lemon & Parsley  Green Beans

500 green beans (topped and tailed)

juice of 1 lemon

EVOO (Extra Virgin Olive Oil)

chopped flat leaf parsley

METHOD

Preheat oven to 220 degrees.

 

Remove pork from the fridge 30 minutes prior to cooking. Rub butter, fennel seeds and plenty of salt into the pork skin.

In a roasting pan, make a bed of  apple, carrot and onion for the pork loin. Place pork on top, add half a cup of water and a glug of oil to the pan. Cook for 20 minutes and then drop temperature to 180 degrees.

Check crackling after an hour. If not crispy enough, increase temperature again to 220 degrees and cook for a further 20 minutes otherwise leave temp at 180 degrees for the final 20 mins.

Remove pork from the pan and cover loosely with alfoil to rest while you make the gravy. Place the roasting pan on a low heat. Drain off some of the excess fat firstly if you wish. Remove carrots & onion, leaving the apple pieces and garlic in the pan. Now just make the gravy as you normally would using gravox.

While pork is cooking, boil potatoes until tender. Drain water and mash with milk, butter, salt & pepper in the saucepan over a low heat so it doesn’t go cold. Steam or blanche beans. Serve warm dressed with the EVOO, lemon juice & parsley just before serving. If you dress with the lemon juice too early, the beans will turn brown on the cut ends.

 

Slice the pork and serve with the mash, beans, carrots, onion & gravy.