Pork Loin Steaks with Thyme, Balsamic & Mustard
These Pork Loin Steaks are quick to cook on a griddle and have a terrific flavour from their garlic, balsamic vinegar, mustard, olive oil and thyme marinade.
Serve with a baked truffle mixed mushrooms en pappilote (a folded pouch or parcel that is baked).
Makes: serves 2 people
Ready in : roughly 30-40 mins
2 Gloucester Old Spot Pork Loin Steaks from Hill House Farm
1 Garlic Clove, crushed
3 tbsp Balsamic Vinegar glaze
3 tbsp Wholegrain Mustard
3 tbsp Olive Oil
Fresh Thyme, 4 sprigs, leaves only
1 pack Mixed Mushrooms
4 tbsp Truffle Oil
Fresh Parsley, small bunch chopped
Pepper and salt
Mix the garlic, balsamic vinegar, mustard, olive oil and thyme together in a large bowl, rub the marinade over the pork loin steaks and leave to marinate for at least 2 hours.
Cut and slice the mushrooms into equal sized pieces. Spread the mushrooms over one half of a large square of parchment paper, drizzle in the truffle oil, top with the chopped parsley stalks and season with plenty of black pepper and a little salt.
Fold the other half of parchment over the mushrooms. Crimp the edges together sealing the mushrooms in.
Preheat oven to 180oC fan. Place the packet on a baking tray and bake for 15 minutes. Carefully open the packets, transfer to a serving dish and sprinkle with parsley and a final drizzle of truffle oil.
Place a griddle over a high heat until smoking. Remove the pork loin steaks from the bowl and place onto the hot griddle. Cook the loin steaks for 3-4 minutes each side, remove cover and leave to rest before serving. Drizzle any resting juices over the steaks when serving.
Serve with steamed tender stem broccoli.