Oxmoor House
Prep Time
4 Mins
Cook Time
10 Mins
Yield
4 servings (serving size: 3 ounces pork and about 3/4 cup mushroom gravy)

Combine the cornstarch with the stock and sherry before adding it to the hot pan to keep the gravy smooth.

How to Make It

Step 1

Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.

Step 2

Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.

Step 3

While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.

Step 4

Serve with: Balsamic-Glazed Green Beans

Cooking Light Fresh Food Fast Weeknight Meals

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