Simple food. Sometimes the most comforting dishes are simple. Nothing fancy, and in our house, this is a one plate meal-in-itself. Caramelized Onion and Mushroom Pork Loin Dinner is reminiscent of one of my favorite meals at the Iowa State Fair, that you may recognize: “Pork Tips with Mushrooms”. Instead of the ‘tips’, I use tenderized pork loin slices, quickly pan fried, topped with caramelized onions and garlic-thyme mushrooms. If you want to go crazy and serve it “Fair Style”, throw down some mashed potatoes and some green beans too, no one will complain.
If it is a weeknight and your kid has chosen your lap to sleep on pre-dinner… nix the potatoes. It’ll be great anyway.
This dinner can be on the table in less than a half an hour.
So you can spend more time doing things you enjoy… like putting on hairspray.
(Photo credit: Claire M.)
sometimes I really don’t want to spend all night making dinner.)
I hope you enjoy your weekend and wherever you are, if you are enjoying warm weather… please send some to Iowa. I’m ready to ditch the coveralls for shorts and a sweatshirt while I’m outside.
Plus: we have ball to play.
She’s ready, was born ready, will always be ready…
And this guy? Well, let’s just say for now he would prefer to be called “The Babe”.
Until next time…
Caramelized Onion and Mushroom Pork Loin Dinner
Makes 4 servings
Takes less than 3o minutes to prepare
by: Cristen foodandswine.com
4 – 4 oz boneless pork loin slices, tenderized
seasoned salt and pepper
2 TBSP olive or vegetable oil
1 large yellow onion/sweet onion cut in half, sliced into half rings (1/2″)
1 pinch of salt
1 cup water, divided
1 – 16 oz. container white or cremini button mushrooms, cleaned
1/2 tsp garlic salt
4 cloves of garlic, chopped
1 1/2 tsp dried thyme (*optional but it is really good)
2 tsp red wine vinegar
3 TBSP butter
Season boneless loin slices with seasoned salt and pepper.
Over medium high heat, add oil and fry pork for 2 1/2 minutes per side. Remove from skillet to plate. Repeat until all 4 slices are cooked. (145 internal temperature to 160 degree internal temperature)
To that pan add onion and 1/4 cup water. Stir around to scrape up browned bits. Stir onions until tender (5 minutes), then reduce heat to medium. Continue to cook onions until golden brown and soft. (8-12 more minutes) *Add additional water as-needed to keep onions from sticking and burning.
In a separate skillet on a separate burner add mushrooms and 1/4 cup water. Cook over medium to medium high heat, continuously stirring for 8 minutes until golden and reduced a bit. Reduce heat and add garlic, thyme and red wine vinegar. Cook 3-4 more minutes until garlic is translucent and tender.
Combine onions and mushrooms, add butter and cook together for a couple of minutes. Remove from heat.
Serve one pork slice with onions and mushrooms on top. Makes 4 servings.
NOTE: The water in this recipe is simply used to aid in cooking the vegetables. It does not take away from flavor, it simply speeds the cooking process (think of dry heat vs. wet heat). You may use more water, or less, depending on how hot your burners are and how fast that water is evaporating. The key in making this recipe is to never let the onions or mushrooms get dry during cooking.