Tarragon Orange Pork Loin Steaks

    25 min

    Pork loin steaks are pan fried in a flash, then served with an easy orange and white wine sauce, flavoured with a hint of tarragon.

    23 people made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 4 (150g) boneless pork loin steaks
    • salt and pepper to taste
    • 2 tablespoons dry white wine
    • 125ml orange juice
    • 1/2 teaspoon dried tarragon
    • 1 tablespoon cornflour
    • 2 tablespoons water

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat olive oil in a large frying pan over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the centre. Remove the pork chops from the frying pan, set aside, and keep warm.
    2. Dissolve the cornflour in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.

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    Reviews in English (15)


    We thought these were really good. For a more intense orange flavor, I did take 2c of orange juice & a pat of butter, and reduced it down to 1/2c. I then added the 2T chardonnay to my OJ reduction and continued the recipe as written, though with my already-thick reduction sauce, I did not have to add the cornstarch/water step. Served with green beans, and steamed brown basmati rice with a bit of butter, chardonnay, and drizzled with a some of the orange sauce. Thanks for the great recipe, HAC3!  -  24 Oct 2007  (Review from Allrecipes US | Canada)


    I used bone in pork chops and it turned out fine. I did the orange reduction versus the cornstarh thickening method and it was delicious! It took a little extra time, but well worth it IMO.  -  29 Jul 2008  (Review from Allrecipes US | Canada)


    This very simple recipe is lovely. I read other review and agree that more orange juice is key (a added a cup) and I used fresh tarragon (about 2 teaspoons.) As the sauce was thickening, a dash of cayenne pepper, a teaspoon of orange zest and a 1/2 tsp of sugar really enhanced the favor. It was a hit -- thanks!  -  12 Feb 2009  (Review from Allrecipes US | Canada)