Pork Loin Steaks

I have covered this once before in ‘Too Cold To BBQ?’ but I think it needs to be reiterated in a more clear and methodical manner.

Pork Loins simmering in gravy

Pork Loin Steaks with Jasmine rice and Broccoli

  • Olive oil
  • Butter
  • Seasoning of choice
  • Broccoli bunch
  • 1 cup jasmine rice
  • 2 cups water
  • 1/2 onion
  • 2 tbsp flour
  • 2 cup stock

This whole thing is about timing.

  • Pork – 12 minutes
  • Rice – 15 minutes
  • Gravy – 10 minutes
  • Broccoli – 10 minutes

Total cooking time is about 25 minutes, but the prep and heating the pans and such are paramount to the method.
So, begin by preheating the oven to 400 deg.

Bring the 2 cups water to a boil and heat your saute pan to med-low heat (4 on my stove)
Do Not add butter and olive oil to the pan yet!
This is where your timing skills kick in!
Right before you add the rice to the boiling water then add the oil to the pan, about 3 tbsp and 2 tbsp of butter. Point is, you don’t want it to get to hot and burn.

Butter and Olive Oil

Add the 1 cup rice to the water, lower heat to simmer and cover.
Set timer to 15 minutes. Or use a Rice Cooker
Place the seasoned loins in the saute pan and cover with a splatter guard. Trust me!
After 4 strong minutes, turn the loins and place in the oven, uncovered. But keep an eye on your time.

Pork Loins in oil and butter Splatter Guard
Now is a good time to prep your broccoli and slice up that onion for the gravy.

After 8 strong minutes, pull the pork and place in a separate holding pan with a cover on it. This allows the pork to remain cooking and lets the juices rest.

Pork from Oven
The timer for the rice is about to go off, when it does, remove it from the burner and replace it with the Vertical Steamer you are using to steam and get it boiling.
Fluff the rice, cover and set aside.

Here comes the fun part! Gravy!
Place the pan you cooked the pork in that hopefully still has all of the juices in it, go to med-low heat and add onion. Stirring constantly about 5 minutes.

Sauted onions
Introduce the flour tbsp at a time until a nice rue begins to turn dark brown. This is the hardest part and it may take a few tries to perfect this because you really have to feel it.
Turn up the heat and slowly start pouring in the stock, you can use water if you don’t have stock. Stirring freakin constantly and scrappin up the ‘goodies’ off the bottom of the pan. Bring to a boil for about 1 minutes. Lower heat to low and season.

Stirrin the gravy
Take the pork and place in the gravy…

Pork in Gravy

Plate it up, grab some bread and go watch the Rockets!

Platin the Pork


Comments are closed.