Delicious Pork Loin Steak Recipe with Garlic-Parmesan Roasted Carrots
Pork loin steaks are a perfect choice for a hearty and satisfying meal. Our pork loin steak recipe, paired with garlic-parmesan roasted carrots, combines tender, juicy meat with a flavourful and crispy side. This combination is ideal for both weeknight dinners and special occasions, bringing joy and flavour to your table.
History
Did you know that pork loin has been a staple in various cuisines for centuries? In medieval times, pork was often considered a luxurious meat, reserved for feasts and celebrations. Over time, the loin became prized for its lean and tender qualities, making it a popular choice in many households around the world today.
Serving Suggestions
These pork loin steaks pair wonderfully with a side of buttery mashed potatoes or a light green salad. To add an extra layer of flavour, consider a drizzle of balsamic reduction over the roasted carrots or a sprinkle of fresh thyme on the pork before serving.
Storing Instructions
Store any leftovers in an airtight container in the refrigerator. The pork and carrots will keep well for up to three days. If you need to store them for a longer period, place them in freezer-safe containers and freeze for up to three months.
Reheating Instructions
To reheat the pork loin steaks, preheat your oven to 180°C (350°F). Place the steaks in an oven-safe dish, cover with foil, and heat for about 15-20 minutes or until thoroughly warmed. For the carrots, spread them out on a baking sheet and heat in the same oven for about 10 minutes. Alternatively, you can reheat both in the microwave, but be mindful that the texture may change slightly.
Conclusion
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How to Make Pork Loin Steak Recipe
- 150 g Boneless Pork Loin Steaks (4 steaks)
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 Garlic Cloves (minced)
- 1 tbsp Dijon Mustard
- 1 tbsp Honey
- 1 tbsp Soy Sauce
- 240 ml Chicken Stock (1 cup)
- 200 ml Double Cream
- 1 tbsp Flour
- 1 tbsp White Wine Vinegar
- 1 tbsp Tomato Puree
- 100 g Mushrooms (sliced)
- 100 g Onions (sliced)
- 2 tbsp Freshly Chopped Parsley
- 500 g Carrots (peeled and cut into sticks)
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 Garlic cloves (minced)
- 50 g Parmesan Cheese (grated)
- 1 tbsp Lemon Juice
- Prepare the Marinade
In a bowl, mix 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 2 cloves minced garlic, 1 tbsp Dijon mustard, 1 tbsp honey, and 1 tbsp soy sauce.
- Marinate the Pork
Place the pork loin steaks in the marinade and let them sit for at least 30 minutes.
- Preheat the Oven
Preheat your oven to 200°C (392°F).
- Prepare the Carrots
In a bowl, toss 500 g carrot sticks with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 2 cloves minced garlic.
- Roast the Carrots
Spread the carrots on a baking sheet in a single layer.
- Roast
Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
- Finish Carrots
Remove the carrots from the oven and sprinkle with 50 g grated Parmesan cheese and 1 tbsp lemon juice. Set aside.
- Heat the Pan
Heat a large frying pan over medium-high heat.
- Cook the Pork Steaks
Add the marinated pork loin steaks to the pan and cook for 4-5 minutes on each side until browned. Remove from the pan and set aside.
- Cook the Vegetables
In the same pan, add 100 g sliced onions and 100 g sliced mushrooms. Cook for about 5 minutes until softened.
- Add Flour
Sprinkle 1 tbsp flour over the onions and mushrooms, stirring to coat.
- Add Liquids
Gradually add 240 ml chicken stock while stirring to create a smooth sauce.
- Combine Ingredients
Add 1 tbsp tomato puree, 1 tbsp white wine vinegar, and 200 ml double cream. Stir to combine.
- Simmer the Pork
Return the pork steaks to the pan and simmer for 10 minutes until the sauce thickens and the pork is cooked through.
- Garnish
Sprinkle 2 tbsp freshly chopped parsley over the pork steaks.
- Serve
Serve hot with the garlic-parmesan roasted carrots.
- Amount Per Serving
- Calories 550kcal
- Calories from Fat 315kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 13g65%
- Cholesterol 120mg40%
- Sodium 1100mg46%
- Potassium 1100mg32%
- Total Carbohydrate 22g8%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 33g66%
- Vitamin C 15 mg
- Calcium 160 mg
- Iron 3 mg
- Vitamin E 3 IU
- Vitamin K 20 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Ensure the pork loin steaks are of even thickness for consistent cooking.
- Marinating the pork for longer than 30 minutes will enhance the flavour.
- The creamy mushroom sauce can be adjusted with more or less cream to your preference.
- For a gluten-free option, replace the flour with a gluten-free thickener like cornstarch.
- The roasted carrots can be made ahead and reheated, making this dish perfect for meal prep.
- Use freshly grated Parmesan for the best flavour in the roasted carrots.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
