This one was SO good! It is seriously a recipe that takes no longer than 30 min from beginning to end AND all the ingredients are things you most likely already have! Try it! You will love it!
PEPPERED PORK MEDALLIONS IN A TANGY MUSHROOM SAUCE
INGREDIENTS:1/2 tsp black pepper
1 tsp ground thyme
1/4 tsp table salt
1 Tbsp olive oil
8 oz package mushrooms, quarter or buy pre-sliced
2 Tbsp balsamic vinegar
4 Tbsp white all-purpose flour
1 1/2 cup reduced-sodium chicken broth
1 1/4 pound Pork Tenderloin, cut into 1" thick slices
DIRECTIONS:
1.Sprinkle both sides of pork slices with pepper and salt.
2.In skillet, heat oil over med-high heat. Add pork; cook 3-5 minutes, turning once, until browned.
3.Meanwhile, in a small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling. 4.Reduce heat. Cover and cook 8-10 minutes or until pork is no longer pink in center and mushrooms are tender, stirring occasionally. Service with brown rice or potatoes.
(I used Baby Bella (Portabello) mushrooms. So good!)
PEPPERED PORK MEDALLIONS IN A TANGY MUSHROOM SAUCE
INGREDIENTS:1/2 tsp black pepper
1 tsp ground thyme
1/4 tsp table salt
1 Tbsp olive oil
8 oz package mushrooms, quarter or buy pre-sliced
2 Tbsp balsamic vinegar
4 Tbsp white all-purpose flour
1 1/2 cup reduced-sodium chicken broth
1 1/4 pound Pork Tenderloin, cut into 1" thick slices
DIRECTIONS:
1.Sprinkle both sides of pork slices with pepper and salt.
2.In skillet, heat oil over med-high heat. Add pork; cook 3-5 minutes, turning once, until browned.
3.Meanwhile, in a small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling. 4.Reduce heat. Cover and cook 8-10 minutes or until pork is no longer pink in center and mushrooms are tender, stirring occasionally. Service with brown rice or potatoes.
(I used Baby Bella (Portabello) mushrooms. So good!)
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