To finish a meaty weekend, I cooked pork loin steaks with a creamy mushroom sauce. I fried the pork, slightly coated in flour, in a bit of oil and butter. When just about cooked, I transferred it to the oven to keep warm, then fried sliced mushrooms and some sliced garlic in the same pan, added a good slurp of Marsala, let it bubble down, then added half a small pot of single cream. Not forgetting to add the juices collected in the dish the pork was warming in at the last minute. It's a favourite sauce combination and as usual, it was really tasty. Served with some new potatoes, asparagus and the last of the spring greens.
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