PORK WITH MUSHROOM SAUCE
Treat your family to a festive meal of pork tenderloin without spending hours in the kitchen. It's easy enough to prepare for weekday dinners and impressive enough to serve on special occasions.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.
Nutrition Facts :
PORK KIDNEYS IN MUSHROOM SAUCE
Make and share this Pork Kidneys in Mushroom Sauce recipe from Food.com.
Provided by David04
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and slice mushrooms.
- Peel shallot and finely chop both the shallot and parsley.
- Sauté the shallots and kidneys in a frying pan over medium-high heat until they give off their liquid.
- Remove shallots and kidney and set aside.
- Sauté the mushrooms over medium heat.
- Return the kidneys and shallots to the frying pan, add the cream, paprika and salt and reduce heat.
- Simmer for 3-5 minutes until sauce and kidneys are both hot.
- Season with pepper and sprinkle with chopped parsley.
Nutrition Facts : Calories 251.1, Fat 15.5, SaturatedFat 8.3, Cholesterol 462.8, Sodium 175.3, Carbohydrate 3.7, Fiber 0.6, Sugar 0.8, Protein 24.1
PORK TENDERLOIN WITH MUSHROOM SAUCE
Make and share this Pork Tenderloin With Mushroom Sauce recipe from Food.com.
Provided by Boomette
Categories Pork
Time 52m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl (heat resistant), soak mushrooms in 1 cup of boiling water for about 10 minutes or until they have softened. With a skimmer, remove the mushrooms from the water, sponge them and roughly chop them. Set aside. In a fine sieve placed on a measuring cup, strain the liquid of the mushrooms. Add enough water to obtain 3/4 cup of liquid. Set aside.
- Sprinkle salt and pepper on the pork tenderloins. In a large skillet oven-proof, heat half the oil at medium-high heat. Add pork and brown on each side for about 6 minutes. Keep cooking in a preheated oven of 400 F for about 15 minutes or until pork is lightly pink inside. Put pork tenderloins in a plate and cover with foil paper, without stretching. Let rest 5 minutes, then cut in slices of 1 inch thick.
- Meanwhile, in the skillet, heat remaining oil at medium-low heat. Add shallot, garlic, mushrooms and cook, stirring occasionnaly, for about 6 minutes or until veggies are browned and softened. Add brandy and let simmer for about 30 seconds or until almost all evaporated. Add the liquid of the mushrooms and cream, let simmer for about 10 minutes or until sauce has reduced to about 1/2 cup. Add cooking juice of the pork and stir. Serve the pork with the mushroom sauce.
Nutrition Facts : Calories 233.8, Fat 11.7, SaturatedFat 2.8, Cholesterol 76.5, Sodium 208.5, Carbohydrate 2, Fiber 0.1, Protein 23.9
PORK CHOPS IN MUSHROOM SAUCE
Make and share this Pork Chops in Mushroom Sauce recipe from Food.com.
Provided by Barb G.
Categories Pork
Time 1h25m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- Pan fry pork chops on high to sear in the flavor, then put into a baking dish.
- Cover with the other ingredients (do-not add water to soup) and bake at 350 degrees (Uncovered) for about 1 hour.
Nutrition Facts : Calories 499.2, Fat 30.6, SaturatedFat 10.2, Cholesterol 150.1, Sodium 656.7, Carbohydrate 7, Fiber 0.4, Sugar 1.1, Protein 46.2
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- Rinse and prep the kidneys, there is a Shortcut listed in Recipe Notes to describe how to do this. After the one hour soaking, as described in the Shortcut, drain and rinse the kidney pieces. This photo is 4 pork kidneys prepped and ready for use.
- Rinse the mushrooms. If using Shiitake, remove stem and slice. If using Oyster, tear into pieces.
- Heat a large non stick pan on medium heat, when hot, add the shallots and kidney pieces. Cook and stir, the kidneys will give off a lot of liquid. and I mean a lot! Season with salt and pepper as desired. Cook and reduce the liquid by half. Remove the kidneys and onions to a bowl and set aside.
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