Please wait while we process your payment...

Pork Loin Steaks in Creamy Shallot and Mushroom Sauce

  15 mins


Ingredients (Serves 4)

  • 4 Hinchliffes Pork Loin Steaks
  • 1 Tbsp Olive/Rapeseed Oil
  • 2 Shallots (Finely Chopped)
  • 2-3 Large Portobello/Flat Mushrooms (Finely Chopped)
  • 2 Rosemary Sprigs (Chopped)
  • A splash of Brandy (Optional)
  • 2 fl oz Pork or Chicken Stock
  • 1 Tbsp Wholegrain Mustard
  • 200g Longley Farm Crème Fraiche or Double Cream
  • Salt & Pepper to Taste



Rub the pork steaks with sea salt

In a large frying pan or (big enough for all the ingredients) heat the oil and then brown off the pork steaks for approx. 3 minutes each side

Remove steaks from the pan and set aside on a plate

Add the shallots to the pan using the retained juices to fry on a medium heat for 3 minutes, stirring constantly to avoid burning. Then add mushrooms and rosemary and cook for a further 5 minutes


Add a splash of brandy and then add the stock, mustard, crème fraiche and stir in together.

Return the pork steaks to the pan (along with the juices) and bring it to a gentle boil, then turn down and simmer for 2 minutes longer. 

Taste and season as required. Serve with rice or potatoes and fresh green vegetables.








Hinchliffe Partnership LLP New Farm Shop & Café

A high specification redevelopment of an existing Farm Shop, Restaurant & Butchery. Following a fire which devastated the original premises, and to
replace current temporary buildings - the scheme will both restore and greatly improve on these previous facilities.

Part funded by the European Agricultural Fund for Rural Development


hinchliffs catering

hinchliffes logo

Hinchliffe’s Farm, Netherton Moor Road, Netherton, Huddersfield, West Yorkshire HD4 7LE

Tel: 01484 661231 / Email:

Farm Shop opening times: Monday to Saturday: 9.00am to 5.30pm, Sunday: 10.00am to 4.00pm
The Rusty Bull opening times: Sunday to Thursday: 9.00am to 5.30pm, Friday and Saturday: 9.00am to Late