Herb Roasted Pork with Lemon Cream Sauce and Mushrooms
yield 5 servings, about 3 oz cooked pork.
1 1/4 pounds pork loin, lean. cut into thin slices or very lean boneless chops
zest and juice of one lemon
2 cloves garlic, pressed
1 T Penzey's Shallot Pepper (or use 1 tsp fresh pepper, 1 tsp dry tarragon, and 2T fresh minced shallot)
1T chopped fresh thyme
2 tablespoons unsalted butter
2 tablespoons chopped onions
2 tablespoons chopped shallots
2 thin sliced garlic cloves
1/4 cup fat free cream cheese
1/2 cup fat free chicken broth (or juice and pan drippings from the roasted pork)
8 oz. sliced mushrooms
1 T minced fresh thyme
1 T minced fresh parsley
Salt and pepper to taste
Directions: Grate the lemon zest right onto the pork (save about 1 tsp for the sauce)
Squeeze the juice out...right onto the pork. I put my eye out with the juice. Don't do that. I teared up. It made me look emotionally unstable...and we can't have that.
Season generously with the shallot pepper (or alternative flavor blending). I also added 2 cloves of fresh minced garlic.
This is when I stopped and said out loud to myself , " Self, this is just breathtaking." I then realized I was talking to myself and shut my pie hole. Can't be looking mentally unstable...can't have that. Look at this pork. Are you talking out loud to yourself?! Woa, I may not be the only one on earth with issues.
Pop it onto a lightly oiled roasting pan . I used an olive oil pan spray.
Bake 425 degrees 15-25 minutes depending on the thickness of the pork. If you pierce it with a fork the juices should run clear. Remove pan from the oven and transfer the pork to an oven safe serving dish. Take any remaining juice from the pan and put in a dish (to use in the sauce).
For the sauce:
In a 10 inch skillet, melt butter and add onion, shallot, and mushrooms. Cook until the onions and shallots are a nice dark brown...about 6 minutes. Add the garlic the last 3 minutes to ensure it doesn't burn. Add juice from the pork or chicken broth, cream cheese, parsley, 1 tsp. lemon zest and thyme. Season with salt and pepper. Pour over the warm pork.
Serve immediately or divide between 5 microwave safe dishes and freeze. Makes a great take and heat freezer meal. Microwave 5-6 minutes from frozen.
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