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.
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.
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.
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.
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.
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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.
Place the pork loin steaks in the marinade and let them sit for at least 30 minutes.
Preheat your oven to 200°C (392°F).
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.
Spread the carrots on a baking sheet in a single layer.
Roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.
Remove the carrots from the oven and sprinkle with 50 g grated Parmesan cheese and 1 tbsp lemon juice. Set aside.
Heat a large frying pan over medium-high heat.
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.
In the same pan, add 100 g sliced onions and 100 g sliced mushrooms. Cook for about 5 minutes until softened.
Sprinkle 1 tbsp flour over the onions and mushrooms, stirring to coat.
Gradually add 240 ml chicken stock while stirring to create a smooth sauce.
Add 1 tbsp tomato puree, 1 tbsp white wine vinegar, and 200 ml double cream. Stir to combine.
Return the pork steaks to the pan and simmer for 10 minutes until the sauce thickens and the pork is cooked through.
Sprinkle 2 tbsp freshly chopped parsley over the pork steaks.
Serve hot with the garlic-parmesan roasted carrots.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.
