Pork loin with cream

Pork loin with cream

This dish is a traditional recipe so you can cook the pork steaks with another personal touch. We have prepared these fillets with a cream sauce It has a lot of charm and personality. As an accompaniment we will serve it with some small mushrooms, padrón peppers and some typical fried potatoes. I hope you like it!

If you like pork dishes you can try cooking these delicious marinated steaks.

Pork loin with cream
Author
Rations: 4
Preparation time: 
Cooking time: 
Total time: 
Ingredients
  • -8 loin fillets
  • -Half an onion
  • -100 g of small and whole mushrooms
  • -500 ml of cooking cream-
  • -Half a cube of meat broth
  • -50 ml of cognac liqueur
  • -100 g padrón peppers
  • -2 medium potatoes
  • -Sunflower oil to fry the potatoes
  • -50- 80 ml olive oil
  • -Salt
Preparation
  1. Pour the oil into a frying pan and heat it. let's throw the steaks with salt and let them cook on both sides until golden brown. We separate. Pork loin with cream
  2. We peel and clean the onion. We prepare the mushrooms and we also clean them.
  3. We cut onion in small pieces and we put it on the same frying pan with the olive oil, if necessary we add something else. Let it simmer for 2 minutes and add the mushrooms. Let it all fry together until golden brown. Pork loin with cream Pork loin with cream
  4. Next we add the 500 ml of cream to cook. We dissolve the half tablet of broth on top, add the 50 ml of cognac liqueur and adjust the salt. Stir well and let all ingredients cook for 5 minutes over medium-low heat.
  5. We add the loin steaks to the sauce and let it cook again 3 or 4 minutes. It is important not to cover it while it is cooking because it can cut the sauce. Pork loin with cream
  6. In a frying pan, add sunflower or olive oil to fry the pimientos de padrón. We will cook them until they get a golden tone, add salt and set aside.
  7. Peel and clean the potatoes and cut them. In the same oil from the previous step we fry the potatoes until golden brown.
  8. We plate our plate with the fillets and sauce. Accompanied by padrón peppers and chips.

 


The content of the article adheres to our principles of editorial ethics. To report an error click here!.

Be the first to comment

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.