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Pork with Chunky Mushroom Gravy
Recipes
Pork with Chunky Mushroom Gravy
4 servings
40 minutes total

Ingredients

  • 1 lb steam-in-bag fresh seasoned mushroom blend (mushrooms, shallots, garlic, and rosemary)
  • 1 teaspoon smokehouse maple (or barbecue) seasoning, divided
  • 1 teaspoon kosher salt, divided
  • 1 lb pork tenderloin
  • 1 tablespoon ghee (clarified butter)
  • 5 oz shiitake mushrooms
  • 3 tablespoons all-purpose flour
  • 1 ½ cups no-salt-added chicken stock (or broth)
  • 1 (8.5 oz) pouch cooked basmati (or jasmine) rice
  • 2 tablespoons fresh chives
  • 2 tablespoons sherry vinegar

Steps

    1. Separate mushrooms, shallots, garlic, and rosemary from seasoned mushroom bag. Halve any large mushrooms and chop garlic coarsely. Combine maple seasoning and salt. Cut pork into 4 equal pieces and season with 1 teaspoon seasoning mixture (wash hands).
    2. Preheat large sauté pan on medium-high 2–3 minutes. Melt ghee in pan, then add pork. Cook 4–5 minutes, turning occasionally, until browned, then remove from pan. Add shallots and garlic to pan; cook and stir 1 minute.
    3. Add all mushrooms and remaining 1 teaspoon seasoning mixture to pan. Cook 8–10 minutes, stirring occasionally, until mushrooms are tender and most of the liquid has evaporated.
    4. Sprinkle in flour; cook and stir 1 minute. Stir in stock and rosemary sprig(s); bring to a boil. Return pork to pan and reduce heat to medium. Cook 6–8 minutes, turning pork occasionally, until gravy has thickened and pork is 145°F. Let stand 5 minutes before slicing pork.
    5. Meanwhile, heat rice following package instructions. Slice chives thinly. Stir vinegar into gravy; remove rosemary. Serve pork over rice, topped with gravy and chives.

Amount per ¼ recipe serving: Calories 330, Total Fat 9g, Sat Fat 3.5g, Trans Fat 0g, Chol 70mg, Sodium 730mg, Total Carb 35g, Fiber 3g, Sugars 3g, Protein 31g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 20%