Pork Loins in Mushroom Sauce
Boneless pork loins guaranteed tender and smothered with a delicious mushroom sauce.
Ingredients
- 4 boneless pork loins
- 2 Tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 1 Tbsp olive oil
- 1 Tbsp butter
- 8 medium mushrooms, sliced not too thin
- ¼ cup finely minced onion
- 2 cloves garlic, minced or sliced sliced gives a more mild flavour
- ⅔ cup chicken broth reduced sodium is recommended
- 2 Tbsp white wine optional
- 1-2 branches fresh rosemary plus extra for garnish
- 3-4 sprigs fresh thyme plus extra for garnish
- 2 tsp soy sauce
- 1 tsp Dijon mustard
- 2 Tbsp full fat sour cream
- salt and pepper to taste
Instructions
- Pat pork loins dry with paper towel. Place loin on parchment paper. Pound with tooth side of meat tenderizer gently a few times. Flip and pound other side. Fold parchment over meat to cover both sides and pound a few more times with flat side of mallet until loin is about double the original size and half the thickness. Continue with remaining 3 pork loins.
- Add flour to wide shallow plate and season with ½ tsp salt and ¼ tsp pepper.
- Place wide skillet on stovetop and add olive oil. Heat to medium-high. When oil is hot, dredge each piece of pork in flour on both sides and shake off excess. Work quickly and add pork pieces to hot pan. Sear without moving meat for one minute. If not quite brown, continue for up to 30 more seconds. Flip and brown other side for 1 minute, up to 90 seconds.
- Remove pork to a plate and cover loosely with foil to keep warm. Reduce heat in pan to medium and add butter.
- Scatter mushrooms in pan and spread out to maximize browning. Leave undisturbed for a minute or 2, check for good colour, then turn to cook other side. Add onions and cook until onions are softening and mushrooms are reduced and well browned.
- Add garlic and cook for a minute or less to prevent burning.
- Pour in broth and wine (if using) and add fresh herb stems. Simmer for about 10 minutes until thickened and reduced to about half the original amount. Taste sauce and add salt and pepper if needed.
- Reduce heat to medium-low and stir in soy sauce, dijon and sour cream. Add pork back to pan and nestle into sauce, spooning mushrooms over top. Cover and allow to heat through for a few minutes. Remove herb stems.
- Serve over buttered egg noodles and add more fresh herbs for garnish if desired.
Notes
Fresh herbs work best in the sauce, however 1/2 tsp each of dried rosemary and thyme can be substituted.
Nutrition
Calories: 272kcalCarbohydrates: 5.4gProtein: 25gFat: 16.7gSaturated Fat: 6.1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.1gCholesterol: 63.7mgSodium: 1220mgPotassium: 185.9mgFiber: 0.9gSugar: 1.7g
Tried this recipe?Let us know how it was!