Weekend Menu Hacks: Pork with Mushrooms with Fruity Brown Rice
By Tracey Seaman
The weather outside notwithstanding, it is officially autumn and that means a new host of fall produce and ingredients that make the season quite possibly the most delicious of them all. That also signals our return to frenetic lives with school, a renewed focus at work and the holidays looming. So with this in mind, we whipped up a quick and easy dinner, Sautéed Pork with Mushrooms and Rosemary paired with Fruity Brown Rice. Thin cuts of pork are sautéed and served with vitamin B-rich creminis and iron and manganese packed fresh rosemary. The rice has just 5 ingredients, including the antioxidant and fiber-rich duo of dried fruit and walnuts (you can also use pecans, which are slightly higher in calories).
You’ll need all of this fortification when you watch the first of the Presidential Debates Monday night at 9 p.m. EST!
Light Fall Menu of Pork and Rice
Step 1: Rinse and drain the rice and cook for about 25 minutes. Add fruit and butter or coconut oil and let sit.
Step 2: Preheat the oven to 350F. Toast the nuts for 8 minutes, let cool, then chop.
Step 3: Pound the pork. Sauté the mushrooms for 6 minutes.
Step 4: Season the pork and sauté for about 4 minutes. Repeat with remaining pork.
Step 5: Cook shallot and make white-wine sauce.
Step 6: Add nuts to rice. Rewarm mushrooms with rosemary.
Step 7: Plate, serve, eat, love. #IEatClean
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Sautéed Pork with Mushrooms and Rosemary
One piece trimmed boneless pork loin, 1½-pounds, cut evenly into 8 slices
Extra-virgin olive or avocado oil
10 ounces cremini mushrooms, thickly sliced
Sea salt and freshly ground pepper
¼ cup flour (gluten-free blend, if desired)
¼ cups finely chopped shallot
1/3 cup dry white wine
1½ cups chicken broth
2 tablespoons grass-fed butter
3 tablespoons chopped fresh rosemary
On a board and using a meat pounder, pound the pork slices to about 1/3 inch thick. Set aside.
In a large heavy skillet over medium-high heat, add 1½ tablespoons oil and the mushrooms and cook, stirring occasionally until nicely browned, about 6 minutes. Transfer mushrooms to a bowl. Return the skillet to the heat.
Season half of the pork with salt and pepper and dust on both sides with flour, shaking off any excess. Add 2 tablespoons oil to the pan and add 3 or 4 slices of pork to the skillet, without crowding. Cook about 2 minutes, until golden brown underneath; turn and cook 2 minutes more. Transfer pork to a plate and repeat with remaining pork in 1 or 2 more batches.
Add the shallot to the skillet, with a little more oil if needed; cook, stirring 1 to 2 minutes to soften. Pour in the wine and simmer until nearly dry. Add the broth and bring to a simmer. Return the pork to the pan, all at once with any accumulated juices, and cook 1 to 2 minutes, turning, to heat through.
Transfer pork to a platter, cover loosely with foil to keep warm, and return cooked mushrooms to the skillet with half of the rosemary. Simmer 1 minute, then stir in the butter. Season with salt and pepper, then spoon the sauce over the pork on the platter and sprinkle the remaining rosemary on top.
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