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Use a stainless steel pan instead of a nonstick here, if possible. A stainless surface will better collect fond (also known as browned bits) from the pork, which is then deglazed to lend rich flavor to the mushrooms and onions as they cook.

This Story Originally Appeared On cookinglight.com

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Credit: Hector Manuel Sanches; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro Levine

Recipe Summary

active:
23 mins
total:
23 mins
Yield:
Serves 4 (serving size: 3 oz. pork and about 1 cup mushroom mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large high-sided skillet over medium. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook, turning occasionally, until browned on all sides and a meat thermometer inserted into thickest portion registers 145°F, about 15 minutes. Remove pork from pan; keep warm.

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  • Add mushrooms, onions, thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook, stirring and scraping pan to loosen browned bits from bottom of pan, until vegetables are soft, about 7 minutes. Cut pork crosswise into thin slices; serve with mushrooms and onions.

Nutrition Facts

243 calories; fat 9.8g; saturated fat 1.4g; mono fat 5.3g; poly fat 2.5g; protein 27g; carbohydrates 12g; fiber 2g; cholesterol 74mg; iron 2mg; sodium 560mg; calcium 25mg; sugars 6g.
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