Easy Skillet Pork and Mushrooms

Easy Skillet Pork and Mushrooms is one of those amazingly simple recipes to prepare. I’m all about easy… but not if it sacrifices taste. This recipe delivers on both counts. What’s not to love?! Even the husband approved!

Easy Skillet Pork and Mushrooms

First of all, I’d like to make apologies for the long silence on my part. I have recently returned from a trip to my home in Canada. The Hodge Podge recipe I posted awhile ago, is a signature summer dish of my native Nova Scotia. (I think Easy Skillet Pork and Mushrooms would go well with Hodge Podge. What do you think?) Now that I’m back, I’d like to relate some of my experiences in the following posts, interspersed with some new recipes I’m going to try.

Going Dairy-Free

Something terrible happened while I was away. I began to lose my hair in handfuls every day. Needless to say, I was getting very alarmed. At the rate I was going I would be bald soon. Ack! Since coming back, I did some research and found out that dairy may be the culprit. It makes sense to me, because dairy isn’t usually a part of my diet, but when I was in Canada, I ate it all. Now I’m on the look-out for delicious, dairy-free recipes to help my body heal itself and grow my hair back!

I found this pork recipe in Good Food 101 Simple Suppers, by BBC Books. I’ve made it mine with a couple changes, mainly because I didn’t have certain ingredients on hand. It’s delicious, and… it’s dairy-free.

Easy Skillet Pork and Mushrooms

The ingredient list:

1 lb pork tenderloin fillet

2 tbsp all-purpose flour

2 tsp chopped fresh rosemary

3 tbsp oil, (the recipe called for olive oil, but I used vegetable oil because that’s what I had on hand)

1/2 lb of button mushrooms or chestnut mushrooms, as the original recipe says

a fair chunk of ginger, peeled, and roughly chopped, (in place of 1 fat garlic clove)

1/2 pint (300ml) vegetable stock

The Method:

First, cut the pork into 1/2″ slices, diagonally. Put flour and rosemary, salt and pepper, (according to taste), into a plastic bag and add the pork. Shake the bag until the pork is evenly coated with the flour mixture.

Easy Skillet Pork and Mushrooms

Secondly, heat 2 tablespoons of the oil in a large skillet. Add the pork and cook for 3 -4 minutes, browning on both sides. Remove from the pan and set aside.

Easy Skillet Pork and Mushrooms

Easy Skillet Pork and Mushrooms

Thirdly, using the remaining oil, cook the mushrooms until they are soft. After a couple of minutes, add the ginger and add the pork to the pan. If there’s any flour left in the bag, add that too. I didn’t have any left over, and I wondered why my sauce wasn’t thickening faster. It is okay to add more flour at this point, if need be.

Easy Skillet Pork and Mushrooms

Lastly, stir in the vegetable stock slowly, and bring to a boil. Simmer for about 4-5 minutes, or until the pork is cooked and sauce thickens.

Easy Skillet Pork and Mushrooms

I served this delectable dish with brown rice, cooked in the rice cooker, and choi sum, (Chinese Flowering Cabbage,) which I cooked in a little water and some of the vegetable broth.

Easy Skillet Pork and Mushrooms

I hope you enjoy Easy Skillet Pork and Mushrooms too!

 

Categories: Food

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