Patagonian Pork & Mushrooms
This Patagonian Pork & Mushroom dish will warm your soul on a cold winter day! Follow Frank on Facebook and Instagram @bigtastybbqnh
Enhance your culinary talent with Nativo Spices.
Ingredients:
1 Pork tenderloin cut into 1/4" slices
3 TBS Avocado oil, divided
1 oz dried porcini mushrooms, reconstituted and diced, with 1/2 cup mushroom liquid, reserved
12 oz white button mushrooms, sliced
1/2 tsp salt
3 shallots, diced
1 clove garlic, chopped
1/4 tsp red pepper flakes
1/4 cup all-purpose flour
2 cups chicken stock or broth
1 tsp Worcestershire sauce
Method:
Coat all sides of pork slices with the Nativo Patagonia mix seasoning.
Heat a cast-iron skillet to medium-high heat and add 1 TBS oil.
Add the pork slices, being careful not to crowd the skillet, and sear for 3 minutes per side. Remove the pork to a plate and cover.
Add the other 2 TBS oil to the skillet.
Add all the mushrooms to the skillet and sprinkle with 1/2 tsp salt. Cook the mushrooms for about 8 minutes, trying not to disturb them so they get a golden color.
Add the shallots to the skillet and cook for an additional 3-4 minutes so they soften.
Reduce the heat to medium and add the red pepper flakes and garlic and cook for 1 minute.
Add the flour and cook for 2-3 minutes, scraping up any brown bits from the bottom of the skillet.
Add the stock (or broth) as well as the 1/2 cup of the reserved liquid from reconstituting the porcini mushrooms.
Add the Worcestershire sauce and any pork liquid from the plate. Bring to a simmer and cook for about 10 minutes as the gravy thickens.
Add the pork slices back to the skillet and cook for 5 minutes, until heated through.
Serve over mashed potatoes and garnish with sliced chives.
¡SERVE AND ENJOY!
