Pork Loin Steaks with Morel Sauce

Total time: 1hr 20m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 697 Kcal, 47g Protein, 58g Carbohydrates, 29g Fat


  • Spätzli
  • 200 g white flour
  • 100 g very fine semolina
  • 1 sachet saffron
  • 0.75 tsp. salt
  • 3 fresh eggs
  • 1.5 dl milk water (1/2 milk, 1/2 water)
  • saltwater, boiling
  • Steaks
  • clarified butter to fry
  • 4 pork loin steaks (e.g. loin, approx. 130 g each)
  • a little pepper
  • 0.5 tsp. salt
  • Sauce
  • 0.5 tbsp. butter
  • 1 shallot, finely chopped
  • 20 g dried morel mushrooms, soaked, washed thoroughly, drained, cut in half
  • 1 dl vegetable bouillon
  • 0.5 dl white wine
  • 1.8 dl single cream for sauces
  • salt and pepper to taste

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  • Spätzli

    Combine the flours, saffron and salt and create a trough in the centre. Combine the milk & water with the eggs, pour little by little into the trough, stirring constantly, and mix. Beat the batter until it turns glossy and bubbling. Cover and leave to combine for approx. 30 mins. Using a pastry horn, spread the dough in batches onto a wet chopping board. With the pastry horn, cut narrow strips of dough from the board and place them straight into gently boiling water. Keep dipping the pastry horn in to the boiling water so that no dough sticks to it. Let the Spätzli steep until they rise to the surface. Remove the Spätzli with a slotted spoon and drain. Set aside the water.
  • Steaks

    Heat the clarified butter in a frying pan, fry the steaks on both sides over a medium heat for approx. 4 mins. each side, remove from the pan, season and keep warm. Wipe the cooking fat from the pan,
  • Sauce

    Heat the butter in the same pan and sauté the shallot. Add the morels and sauté, tip in the wine and stock, reduce a little. Add the cream, bring to the boil, season.
  • Servieren:

    Spätzli im beiseitegestellten Wasser nochmals heiss werden lassen, abtropfen. Mit den Steaks und der Sauce anrichten.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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