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Related recipes: Herbs, Low-Carb, Main Dishes, Mushrooms, National Pork Board, Onions, Pork, Pork Cutlets, Pork Roast
Add these dishes to make a full meal:
Wild Rice Salad with Smoked Turkey
Cooking Time: 30 minutes
Prep Time: 25 minutes
Total Time: 55 minutes
Yield: 4 servings
1 lb boneless loin, cut into 3/4-inch slices
1 tsp vegetable oil
8 small boiling onions, peeled
1/2 lb mushrooms, halved
1/2 cup beef broth
1 cup dry red wine
1 Tbs Dijon-style mustard
2 Tbs chopped parsley
1 tsp cornstarch stirred together with 1 teaspoon water
Brown pork in nonstick pan in oil over medium-high heat. Remove pork from pan, add onion and cook, stirring, until onions are browned. Remove onions from pan, add mushrooms and cook, stirring, until lightly browned. Return pork and onions to pan, add broth, wine and mustard; bring to boil, reduce heat, cover and simmer on low heat 8-10 minutes. Stir in parsley. Remove pork and vegetables to serving dish. Stir cornstarch-water mixture into cooking juices; bring to a boil, stirring; pour over pork.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
