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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