Pork loin steaks with Westmoreland sauce and potato noodles

Name: Pork loin steaks with Westmoreland sauce and potato noodles
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 370 ml jar mixed pickles; 1 TABLESPOON Capers; 3 Stem(s) Thyme; 2 TABLESPOONS Butter; 500 g Schupfnudeln (cooling shelf); 4 (150 g each) Pork loin steaks; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Oil; 125 ml dry white wine; 1 TEASPOON Instant vegetable stock; 50 g grainy mustard; 1 pinch Sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 370 ml jar mixed pickles
1 TABLESPOON Capers
3 Stem(s) Thyme
2 TABLESPOONS Butter
500 g Schupfnudeln (cooling shelf)
4 (150 g each) Pork loin steaks
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Oil
125 ml dry white wine
1 TEASPOON Instant vegetable stock
50 g grainy mustard
1 pinch Sugar

Directions

1
Drain mixed pickles and capers. Cut the mixed pickles into small pieces. Wash the thyme, dab dry, put some aside for garnishing, remove the rest of the stems and chop finely.
2
Melt the butter in a pan. Fry the potato noodles for about 10 minutes, turning them carefully. Season meat with salt and pepper. Heat oil in a pan, fry meat for 2-3 minutes on each side, remove and keep warm.
3
Pour 250 ml of water and wine to the roasting set, bring to the boil. Stir in broth and thyme, simmer over high heat for 2-3 minutes, stir in mustard. Add mixed pickles and capers, warm up, season to taste with salt, pepper and sugar. Arrange meat with sauce and potato noodles