Nativo Spices

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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:

  • 1.5 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!

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