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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
  • 500 ml double cream

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

585kcal

Energy (kJ)

2446kJ

Protein (g)

22.7g

Carbohydrate incl. fibre (g)

7.8g

Carbohydrate excl. fibre (g)

7.2g

Sugar (g)

1.2g

Fibre (g)

0.5g

Fat (g)

50.5g

Saturated fat (g)

26.6g

Unsaturated fat (g)

20.5g

Monounsaturated fat (g)

16.4g

Polyunsaturated fat (g)

4.1g

Trans fat (g)

0.2g

Cholesterol (mg)

182mg

Sodium (mg)

348mg

Salt (g)

0.87g

Vitamin A (IU)

1344IU

Vitamin C (mg)

1.5mg

Calcium (mg)

68mg

Iron (mg)

1.01mg

Potassium (mg)

559mg

Total

3507kcal

14675kJ

136.4g

46.5g

43.5g

7.0g

3.1g

303.2g

159.4g

123.2g

98.5g

24.7g

0.9g

1092mg

2089mg

5.22g

8063IU

9.1mg

405mg

6.06mg

3356mg


  • 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.