I am on a continual journey of experimentation as to how to cook pork so it is succulent. This way worked very well. Much better than most of my efforts.
I started with 2 pork steaks. I bashed them with a heavy pestle to tenderise them. (I put cling film over the steaks to keep the pestle clean)
I rubbed the steaks with oil, salt and white pepper.
I seared them in a hot pan – but only 2 minutes on each side.
Then I put them into a pre-heated dish in the oven at 150 degrees C (approx. 300 F) and covered them with foil and left them there for 20 minutes.
For the dill mustard sauce, I deglazed the fry pan with wine (you could use brandy or wine vinegar). Then I added Dijon mustard, lemon juice, crème fraiche and some fresh dill.
I served the pork with the sauce on a bed of noodles.