Rating: 5 stars
2 Ratings
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  • 5 star values: 2

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

Recipe by Oxmoor House March 2010

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Oxmoor House

Recipe Summary

prep:
4 mins
cook:
10 mins
total:
14 mins
Yield:
4 servings (serving size: 3 ounces pork and about 3/4 cup mushroom gravy)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • Serve with: Balsamic-Glazed Green Beans

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

199 calories; calories from fat 0%; fat 5.2g; saturated fat 1.5g; mono fat 2.6g; poly fat 0.8g; protein 27.4g; carbohydrates 10.1g; fiber 1.2g; cholesterol 74mg; iron 2.2mg; sodium 490mg; calcium 26mg.
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