Pork in Mushroom Cream Sauce with Fall Salad
Recipe for the week of November 18-22, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Servings Prep Time
4servings 10minutes
Cook Time
30minutes
Ingredients
For the Pork
  • 2pounds pork loincubed
  • 1teaspoon Salt
  • ¼teaspoon black pepper
  • 2tablespoons olive oil
  • 6tablespoons butter
  • 2pounds Button Mushroomsends trimmed, halved
  • 3 garlic clovesminced
  • 1cup vegetable broth
  • 1 bunch fresh thymeminced
  • 1cup heavy cream
  • 1tablespoon Dijon Mustard
  • 1 lemonhalved
  • ½ bunch green onionminced
For the Salad
  • 1 head romaine lettucechopped
  • 4 strips baconcooked and chopped
  • 1 Honeycrisp applecored and chopped
  • ¼cup dried cranberries
  • ½ red onionfinely diced
  • 1/3cup crumbled feta
  • ¼cup pepitas
For the Dressing
  • ¼cup olive oil
  • 1tablespoon apple cider vinegar
  • 2tablespoon honey
  • 1teaspoon Dijon Mustard
  • ¼teaspoon Salt
  • Dash black pepper
Masters – Skillet Green Beans
  • 1pound green beanstrimmed
  • 2tablespoons vegetable oil
  • 1 yellow onionfinely chopped
  • 2 garlic clovesminced
  • 1tablespoon lemon juice
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • 2 garlic clovesminced
  • 1tablespoon lemon juice
  • ½teaspoon Salt
  • ¼teaspoon black pepper
Instructions
For the Pork
  1. Pat the pork dry with paper towels. Season all over with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Once the oil heats up, carefully place the seasoned pork into the pan. Cook for about 4-5 minutes per side, searing until you get a golden-brown crust. Reduce the heat to medium and cook pork for another 4-5 minutes. Once cooked, move the pork to a plate and let rest.
For the Sauce
  1. With the pan on medium heat, add the butter to the pan. Once the butter melts, add the mushrooms and stir until softened and browned, about 5 minutes. Add the garlic and cook for 1 more minute. Stir in the broth and thyme, then bring to a simmer. Cook until the liquid is reduced by about half, 5 minutes. Stir in the heavy cream and mustard until combined, simmer until the sauce is thick enough to coat the back of a spoon, about 4 more minutes.
  2. Return the pork to the skillet, spoon it with the sauce to coat. Garnish with lemon juice and the green onion.
For the Salad
  1. In a small bowl, whisk together the dressing ingredients.
  2. In a large bowl, combine the salad ingredients. Pour dressing over the salad and toss to combine. Serve alongside the pork.
Masters Only
  1. Add water to a large pot and let it come to a boil. Add the green beans and salt and let it boil for about five minutes or until green in color and crisp-tender.
  2. Drain the beans and place them in a large bowl of ice water to stop the cooking. Drain again and pat dry.
  3. Heat a pan on medium-high heat. Add the vegetable oil and onion and sauté until translucent—about 4 to 5 minutes. Add the garlic. Stir on medium-high until just fragrant, about 1 more minute.
  4. Turn the heat down to medium, and add the green beans. Season with salt and black pepper, and cook till heated through about 3 to 5 minutes.