There's something magical about this mushroom sauce – it's loaded with umami, that savoury fifth taste, which makes it totally irresistible! Spoon it over tender pork steaks and add some fluffy mash for an unbelievably delicious dinner.
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pork loin steaks
light cooking cream(ContainsMilk)
Bring a medium saucepan of salted water to the boil. Peel and cut the potato into 2cm pieces. Trim the green beans. Cut the carrot (unpeeled) into thin batons. Finely chop the garlic (or use a garlic press).
Add the potato to the saucepan of boiling water and cook for 5 minutes. Place a colander or steamer basket on top of the saucepan and add the carrot. Cover with a lid and steam until the carrot has softened, 4 minutes. Add the green beans to the carrot and continue cooking until the veggies are tender and the potato can be easily pierced with a knife, 4-5 minutes. Transfer the veggies to a bowl and season with salt and pepper. Drain the potato and return to the saucepan. Cover to keep warm.
While the potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Season the pork loin steaks on both sides with salt and pepper and add to the hot pan. Cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate, cover with foil and set aside to rest for 5 minutes.
Return the pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until well browned, 5-6 minutes. Reduce the heat to low and add the garlic. Cook, stirring, until fragrant, 1 minute. Add the light cooking cream, crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people) and any pork resting juices and stir to combine. Simmer until slightly reduced, 2-3 minutes. Season to taste with salt and pepper.
Add the milk, salt, butter and a pinch of pepper to the saucepan with the potato. Mash with a potato masher or fork until smooth.
Thickly slice the pork. Divide the mash, sliced pork and veggies between plates. Spoon the creamy mushroom sauce over the pork.