Pork Steaks with Mustard & Orange

Pork Steaks with Mustard & Orange

Tiptree Recipes
Tiptree Recipes

Pork steaks vary in thickness and tenderness so you may prefer to use your favourite cut and cooking method but do try our marinade and garnish. 


Recipe by Sally Carpenter for Wilkin & Sons Ltd.

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Ingredients and Method


  • 8 Pork Loin Steaks
  • 3 tbsps Tiptree Whole Grain Mustard
  • 1 Whole Orange
  • Oil & Butter
  • 2 Dessert Apples
  • 100g Dried Apricots - about 16 halves
  • Butter
  • 200ml Fresh Double Cream


  1. Grate or zest orange peel and set aside (it is easier grate when whole).
  2. Put 1½ tablespoons of Mustard and squeeze orange juice into a bowl and mix. Save skins as you need 2 or 3 drops of juice for the sauce.
  3. Put pork on a plate or tray, spread mustard mix over pork, cover with film, set aside in frig for 1-2 hours.
  4. Cut apricot halves in half, cover with a little hot water – leave to rehydrate for an hour.
  5. Heat grill, cook the pork for a few minutes, if overcooked it can become tough.
  6. Remove from heat, cover and allow to rest for 5 minutes.
  7. Core apples and cut into rings.
  8. Heat butter in a frying pan – cook apples and turn, add drained apricots to pan.
  9. Serve pork topped with apple rings and apricots.
  10. Garnish with grated orange peel.
  11. Heat cream and remaining mustard in a pan and stir well, remove from heat and add 2 or 3 drops of orange juice and serve with the pork.
  12. Serve with creamed potatoes and broccoli.
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