I really enjoyed these slices of pork with mushrooms. They turned out really delicious, tender, and succulent. And I have to say I didn’t expect it since usually, pork, no matter which type I take, often turns out dry, especially when I try to prepare it in a more diet-friendly way.
But with this recipe the result was super good. I had seen a way to prepare the meat like this on the American Weight Watchers site, but they used bone-in steak, while I found some lean pork slices on sale and used those. Obviously, make sure to choose a leaner type or cut away the fat if there is any.
I can’t describe how good the meat turns out this way. It remains very tender and flavorful, even my son, who doesn’t like meat because it’s usually chewy, liked it. Well, I won’t say anything else, let’s see the recipe right away.
Some other meat recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Fall, Winter
Ingredients
- 14 oz pork loin (or tenderloin: just make sure it's a lean cut)
- 2 tsp vegan butter (with less fat)
- 9 oz mushrooms
- 1 onion
- 1 glass chicken broth (or vegetable)
- 1 tbsp mustard
- 1 bunch parsley
- to taste salt and pepper
- Points per serving = 6 WW points
Tools
- Pan
Preparation
Prepare the ingredients. As you can see from the photo, I used a lean cut from Coop which they call pork ham. Loin or tenderloin are obviously also fine!
First, prepare the slices of meat by lightly salting both sides and, if you like, adding freshly ground pepper. Prepare the chicken broth (if you don’t have any homemade, just dissolve a pinch of bouillon cube in boiling water) and keep it warm. Clean and slice the mushrooms and chop the onion.
At this point, heat a nonstick pan and melt the margarine over a low flame. Once completely melted, increase the heat and place the meat in the pan. Cook for 5-6 minutes, then flip the slices and cook for another 5-6 minutes on the other side. If the slices are very thick, you will need to cook them a few extra minutes: they should just start to color, if they get too browned, they might dry out. Once cooked, place the slices on a baking sheet and put them in the oven at 122°F to keep them warm without further cooking.
Place the chopped onion in the same pan as before, so that the meat’s seasoning is used to wilt the onion with a bit of broth. After a couple of minutes, add the tablespoon of mustard and a bit more broth to dissolve the mustard. Add the mushrooms and let them cook, continuing to add broth if necessary. The result should be creamy, so it’s better to use the broth a little at a time, let it dry, and then add more as needed. It will take 5 minutes in total. Add some of the finely chopped parsley to the mushroom sauce. Once the mushrooms are ready, place the meat slices on a serving dish, pour the mushroom and mustard sauce over the meat, and finish with the remaining fresh parsley.
This photo isn’t very clear, but I wanted to show the inside of the meat: juicy and soft, you could cut it with a fork!
Just serve the slices of pork with mushrooms with a nice crunchy roll and a side of vegetables to have a complete, satisfying, and truly tasty second course.
We loved it, let me know in the comments if you enjoyed it too.
Enjoy your meal!
by Giovanna Buono
