There's something comforting about this one pot meal of pork and mushrooms served with mashed potatoes. And though it is probably more of a winter dish I can't resist making it all year long.
It's one of those easy weeknight dinners that goes from stove-top to table in about 30 minutes, takes minimal effort to put together and tastes amazing.
Pork with Mushrooms
1 cup water
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1/4 cup flour
2 to 2 1/2 pounds pork tenderloin, trimmed and cut into 1/2-inch slices
Extra virgin olive oil
3 tablespoons butter, divided
1/4 cup white wine
16 ounces fresh mushrooms, washed & sliced
2 large cloves garlic, finely minced
In a medium bowl, whisk together water, red wine vinegar, balsamic vinegar and salt and pepper. Set aside. Working in batches, lay pork tenderloin slices on a large cutting board or work surface with a bit of space between them. Place a sheet of plastic wrap over them. Using the flat side of a meat mallet, pound the pork tenderloin slices to 1/4-inch thick.
Mix the flour with salt and pepper and lightly flour the pork.
In a large deep skillet or pot set over medium to medium-high heat, melt together olive oil and 1 tablespoon butter. Working in batches so as not to crowd the pan, cook pork slices for a couple of minutes on the first side, or until they start to brown. Flip meat and cook until the other side begins to turn brown as well. If necessary, add a bit more olive oil and butter to pot as you brown the meat. Remove cooked pork to a plate and set aside.
Add 1 tablespoon of olive oil to the pan and add the garlic, cook for 1 minute. Deglaze the pan with the white wine until almost evaporated.
Add mushrooms and the liquid mixture to the pan, bring to a boil. Reduce heat to a low simmer and cook for 10 to 15 minutes until reduced by half. Add pork back in for two more minutes.
Serve hot over mashed potatoes.