Recipes
Pork with Chunky Mushroom Gravy
4 servings
40 minutes total
Shopping list
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
- 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).
- 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.
- 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.
- 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.
- 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%