Pork Sirloin Steaks with Cream Sauce & Crushed Potatoes

Bring water to a boil for the potatoes. Peel and chop the potatoes. Cook in salted water until tender.

Trim the membrane from the pork sirloin and cut into steaks about 1–1.5 cm thick. You can flatten the steaks slightly if desired.

Heat a large frying pan and add oil and butter. Add the steaks to the pan and fry for about 3–4 minutes on each side. Season with salt and black pepper.

Pour the cooking cream into the pan, rinse the carton with water, and add that water as well. Season with (Dijon) mustard and soy sauce. Bring to a boil and simmer for about 5 minutes.

Rinse and tear the lettuce into a bowl. Wash and halve the cherry tomatoes and add them in. Season with dried oregano, oil, and white wine vinegar.

Drain the cooked potatoes well and crush them with a masher, for example. Stir in the butter and add salt if needed.

Serve the steaks with the cream sauce, crushed potatoes, and salad.