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Pork Loin

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Pork Stock Cube
  • 1 tablespoon vegetable oil
  • 6 boneless pork loin steaks
  • 25 grams butter
  • 200 grams button mushrooms sliced
  • 1/2 teaspoon dried sage
  • 20 grams plain flour
  • 100 ml white wine
  • 400 ml boiling water
  • 50 ml double cream

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

326kcal

Energy (kJ)

1364kJ

Protein (g)

21.2g

Carbohydrate incl. fibre (g)

5.7g

Carbohydrate excl. fibre (g)

5.2g

Sugar (g)

1.1g

Fibre (g)

0.5g

Fat (g)

22.8g

Saturated fat (g)

9.3g

Unsaturated fat (g)

11.5g

Monounsaturated fat (g)

8.4g

Polyunsaturated fat (g)

3.1g

Trans fat (g)

0.2g

Cholesterol (mg)

79mg

Sodium (mg)

320mg

Salt (g)

0.80g

Vitamin A (IU)

241IU

Vitamin C (mg)

1.1mg

Calcium (mg)

19mg

Iron (mg)

0.99mg

Potassium (mg)

503mg

Total

1955kcal

8181kJ

127.1g

34.0g

30.9g

6.5g

3.1g

136.7g

55.8g

69.0g

50.4g

18.5g

0.9g

475mg

1918mg

4.80g

1448IU

6.4mg

113mg

5.92mg

3018mg


  • 1 Mix the Knorr Pork Stock Cube with the oil to make a paste and rub over pork steaks.
  • 2 Heat a griddle pan and cook the pork loin steaks for 6 minutes each side or until cooked. Remove the pork from the pan to rest whilst you prepare the sauce. Leave the griddle pan on the heat and add the wine to deglaze (remove all the flavour from) the pan so you can add this to the sauce.
  • 3 In a separate small pan melt the butter, add the mushrooms and sage, and slowly cook for 3 minutes or until the mushrooms are soft.
  • 4 Stir in the flour to make a paste then gradually add the wine from the griddle pan and water and keep stirring to make the sauce. Add the cream and check the seasoning.
  • 5 Serve the sauce over the cooked pork loin steaks.