Rosemary shallots with pork steak in mustard crust

Name: Rosemary shallots with pork steak in mustard crust
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Shallots; 1 Garlic clove; 1 Branch rosemary; 150 ml Vegetable broth (instant); 75 g Sugar; 50 ml White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 (approx. 600 g) Pork loin steaks; 4 TSP grainy mustard; 2 TABLESPOONS Oil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Shallots
1 Garlic clove
1 Branch rosemary
150 ml Vegetable broth (instant)
75 g Sugar
50 ml White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 (approx. 600 g) Pork loin steaks
4 TSP grainy mustard
2 TABLESPOONS Oil

Directions

1
Put shallots in boiling water and cook for about 2 minutes. Pour onto a sieve, rinse under cold water and drain. Cut off the root with a knife and press the shallot out of its skin.
2
Peel and finely chop the garlic. Wash the rosemary, dab dry and pluck the needles from the stalk. Bring the stock to the boil. Caramelise sugar in a pan until golden brown and add hot stock and vinegar.
3
Cook while stirring until the caramel has dissolved. Add shallots, garlic, rosemary, a little salt and pepper and simmer covered for about 5 minutes. Then continue cooking without the lid for about 5 minutes until the caramel stock is thick.
4
Wash the steaks, dab dry and spread thinly with mustard. Heat oil in a pan and fry the steaks for about 4 minutes, turning them over. Finally, salt the steaks and arrange them on a plate with the caramelized shallots.
5
Fresh baguette tastes good with it.