Pork loin steaks are topped with pineapple or mandarin oranges, then covered in a creamy sauce with white asparagus and mushrooms. A unique German dish. Serve atop toasted bread or rice.
1 person made this
1 tin or jar white asparagus
1 tin sliced button mushrooms
20g plain flour
curry powder to taste
salt and pepper to taste
600g thin-cut pork loin steaks
breadcrumbs as needed
oil for frying
1 tin sliced pineapple or mandarin oranges with juice
250ml double cream
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Method Prep:20min › Cook:1min › Ready in:21min
Drain the tinned asparagus and mushrooms and reserve the liquid. Measure out 250ml and set aside.
Melt the butter in a saucepan and add the flour. Cook, stirring, until lighly coloured. Whisk in the reserved liquid, a little at a time, until the sauce thickens. Season with curry powder, salt and pepper. Remove pan from the heat.
Season the pork with salt and pepper and dredge in breadcrumbs until evenly coated. Heat enough oil to cover the bottom of a large nonstick pan. Once oil is hot, fry the pork on both sides until brown and cooked through, about 4 minutes.
Heat the pineapple or oranges in a small saucepan in its own juice; once warmed through, discard the juice or reserve for another use.
Arrange the pork steaks on serving plates and put some of the drained pineapple or oranges on top.
Whisk the sauce until smooth. Cut the asparagus into bite-size pieces and add it to the sauce together with the mushrooms. Return pan to heat and warm through, but do not boil.
Beat the cream to stiff peaks and fold it into the sauce, the sauce; it will be very thick. Spoon the sauce onto the pork steaks.
Veal would also work instead of pork for this dish.