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:

• 1.5 TBS Nativo Patagonia Spice Mix

• 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:

1. Coat all sides of pork slices with the Nativo Patagonia mix seasoning.

2. Heat a cast-iron skillet to medium-high heat and add 1 TBS oil.

3. 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.

4. Add the other 2 TBS oil to the skillet.

5. 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.

6. Add the shallots to the skillet and cook for an additional 3-4 minutes so they soften.

7. Reduce the heat to medium and add the red pepper flakes and garlic and cook for 1 minute.

8. Add the flour and cook for 2-3 minutes, scraping up any brown bits from the bottom of the skillet.

9. Add the stock (or broth) as well as the 1/2 cup of the reserved liquid from reconstituting the porcini mushrooms.

10. 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.

11. Add the pork slices back to the skillet and cook for 5 minutes, until heated through.

12. Serve over mashed potatoes and garnish with sliced chives.

¡SERVE AND ENJOY!