Quick Pork Loin with Apple Mustard Pan Sauce and Sautéed Greens
Pan seared pork loin steaks with shallot pan drippings deglazed by apple juice, whisked with Dijon, vegetable stock, butter and served with sautéed cabbage and carrots.
- 300 g Pork loin steaks (approx 1.5cm thick)
- 20 g Mustard (Dijon)
- 80 ml Apple juice (unsweetened)
- 1 unit Shallot
- 15 g Butter
- 2 tsp Olive oil
- 150 g Green cabbage (shredded)
- 100 g Carrots
- 1 tsp Cider vinegar
- 50 ml Vegetable stock
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Add to a shopping listHow the shopping list works →- Step 1
Prepare the pork: Pat the pork steaks dry. Season well with salt and pepper. Heat olive oil and 5g of butter in a large frying pan over medium-high heat.
- Step 2
Sear the pork for 3-4 minutes per side until golden brown and cooked through (internal temp 63°C). Remove pork and set aside, keeping warm.
- Step 3
Prepare the greens: While pork rests, add the shredded cabbage and thinly sliced carrots to the same pan (add a tiny splash more oil if dry). Sauté vigorously for 5-7 minutes until tender-crisp. Splash with cider vinegar, season, and keep warm.
- Step 4
Make the sauce: Reduce the heat to medium-low. Add the finely chopped shallot to the pan drippings and cook gently for 2 minutes until soft.
- Step 5
Deglaze: Pour in the apple juice and scrape up any browned bits from the bottom of the pan. Let it reduce by half (about 3 minutes).
- Step 6
Whisk in the Dijon mustard and the stock. Let the sauce bubble gently and reduce slightly until it coats the back of a spoon (about 2 minutes). Whisk in the remaining 10g of cold butter off the heat to emulsify and enrich the sauce.
- Step 7
Serve the pork immediately, drizzled generously with the apple mustard sauce, alongside the sautéed cabbage and carrots.
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