Pork Loin with Mushrooms and Cream

I always buy a couple of pork loins when they go on sale, and when I’m feeling clever I cut them in half and tuck them into gallon size Ziplocks with a marinade and stuff them in the freezer. But sometimes I’m not feeling clever, and I end up with a huge pork loin thawing in its original wrap with no marinade. Normally I would put it in the crock pot and we’d end up with pulled pork sandwiches, but that just didn’t sound appealing yesterday. So I took this huge piece of meat (for $11 I got a pork loin that yielded 12 slices, each 3/4 inch thick!) and did this with it:

1 pork tenderloin (cut into 3/4 inch thick slices)
1 medium sweet onion, thinly sliced
2 cups thinly sliced fresh mushrooms
4 cloves garlic, minced
Kosher salt
Coarse-ground black pepper
2 Tbsp red wine
2 cups chicken stock
1 tsp cornstarch
1 tsp Dijon mustard
1/2 cup heavy cream
1 Tbsp sage
1 Tbsp thyme
olive oil

Season one side of the pork medallions with salt and pepper. Heat your largest skillet (avoid non-stick if possible) with a couple of Tbsp olive oil and 2 cloves of garlic. Before the garlic starts to brown add the pork to the skillet, seasoned side down. Season the other side with salt and pepper, cook until lightly brown, and then turn. You may have to cook the pork in two batches to avoid overcrowding your skillet. After add the pork is lightly browned remove from the pan and set aside.

Add 2 more Tbsp olive oil to the skillet, then add mushrooms, onions, and 2 more cloves of garlic. Saute until onions are soft, making sure to incorporate all that brown yumminess in the bottom of the pan left over from the pork. Add wine and continue deglazing pan until wine is reduced (about two minutes).

Mix cornstarch into chicken broth and add to pan. Add mustard and cream and bring to a boil.

Add sage and thyme, then add meat back to the pan and cover. Reduce heat and simmer for fifteen minutes.

We liked this served over rice to soak up all the juices, but it would be wonderful over pasta, too. This recipe would serve twelve people easily (from an $11 piece of meat – WOO HOO!) so I divided the leftovers in half. I froze enough for another meal for four people, and tonight we’re going to have leftovers with a twist: I’m going to heat up the pork and sauce and make little sandwiches out of it with Hawaiian bread. I may spread a little herb cream cheese on the bread first and add a little sliced red onion for some crunch, then I’ll pop the whole dozen in the oven at 350 for about ten minutes and I bet none of the guys even guess we’re having leftovers!

printable version

I’m linking this up to Capture the Everyday at Adventuroo for the weekday dinner prompt, and to the Recipe Swap at The Grocery Cart Challenge since I think it ended up being a pretty frugal and fantastic meal.

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5 thoughts on “Pork Loin with Mushrooms and Cream”

    1. I agree about “loin”. My youngest refused dinner about a week ago when we were having Boston Butt. I really think butchers need to change the names of these cuts of meat. I wonder who we would contact about that . . . .

  1. That looks fabulastic! Minus the pork, of course, me being a vegetarian and all:) But you had me at mushroom cream sauce.

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