Braised Pork Tenderloin with Mushrooms
This impressive braised pork dish features tender strips of pork loin and sliced mushrooms cooked in a rich sauce made with chicken broth and port wine, seasoned with summer savoury and onion. It bakes slowly in the oven until the meat is beautifully tender. The wonderful aroma while it cooks makes it a lovely choice for entertaining. It is traditionally served alongside hot rice or noodles. The recipe yields 4-6 servings and takes approximately 65 minutes to prepare and cook.
Ingredients
- 2 lbs pork loin, trimmed
- 1/4 lb fresh mushrooms, trimmed and sliced
- 2 tablespoons cooking oil
- 1 cup chicken broth
- 1/2 teaspoon crushed summer savory
- 1 tablespoon minced onion
- 2 tablespoons port wine
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Method
- Set your oven to heat to 300°F.
- Lightly grease a 1 1/2-quart casserole dish.
- Slice the pork loin into strips measuring 2 x 1/2 inch, ensuring you cut across the grain.
- Coat the pork strips thoroughly in the seasoned flour.
- Place a large frying pan over heat, add the 2 tablespoons of cooking oil and allow it to get hot.
- Brown the coated meat pieces thoroughly in the hot oil.
- Transfer the browned meat into the prepared casserole.
- In the same pan, cook the sliced mushrooms, using an extra tablespoon of oil if needed.
- Once the mushrooms have browned, add them to the casserole with the meat.
- Pour the chicken broth and port wine into the frying pan.
- Use a utensil to loosen any browned bits stuck to the pan's bottom.
- Stir in the crushed summer savoury and the minced onion.
- Let the liquid simmer for about 2 minutes, then pour it over the meat and mushrooms.
- Cover the casserole and bake for about 45 minutes, until the pork is very tender.
- This dish is best served with hot cooked rice or noodles.
Nutrition (per serving)
Sodium870300 mg
Recipe details
CategoryPork
Authorkitchendiva
