Let’s Eat | Mushroom Pork

mushroom pork by foodfashionandfun.com

mushroom pork by foodfashionandfun.com

mushroom pork by foodfashionandfun.com

This is one of those recipes that you just want to curl up with on a cold evening. It’s not your typical pork dish. It’s got a bit of tang from the horseradish to keep it interesting. Serve it with mashed potatoes and this will be your new go-to comfort food.

Let’s Eat | Mushroom Pork

Serving Size: 4

Let’s Eat | Mushroom Pork

1 pork tenderloin (about 1 pound)

3/4 teaspoon salt, divided

1/2 teaspoon ground black pepper

2 tablespoons olive oil, divided

2 cups button mushrooms, thinly sliced

3 garlic cloves, minced

2 tablespoons white wine vinegar

1 cup chicken broth

1/4 cup sour cream

2 teaspoons Horseradish

1 teaspoon turmeric

3 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 425°.

Sprinkle pork evenly with 1/2 teaspoon salt and pepper.

Add 1 tablespoon olive oil to cast iron pan, and swirl to coat.

Add pork to pan.

Roast the pork 425° for 15 minutes, turning after 7 minutes.

Remove pork from pan, set aside and let stand for 10 minutes.

Place roasting pan over medium-high heat.

Add the remaining 1 tablespoon oil to pan.

Add mushrooms and garlic then sauté 4 minutes while stirring occasionally.

Add vinegar to the pan and then bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until liquid almost evaporates, stirring occasionally.

Stir in remaining 1/4 teaspoon salt and broth then bring back up to a boil.

Cook for about 5 minutes until liquid is reduced to 1/3 cup.

Remove from heat, and stir in the sour cream, horseradish and turmeric.

Cut pork into slices.

Serve with sauce and garnish with parsley.


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