This recipe actually originated in a grocery store. They were giving out samples and it tasted so good that I took the recipe sheet home with me and later tried it out. Suggested pairing: Bruschetta Fresca. Yum.
~2 lb of pork loin
1/4 cup mayonnaise
1 packet onion soup mix
3 cloves garlic (pressed)
8 oz baby portabella mushrooms (sliced)
1 Tbsp flour
1/2 cup milk
Slice pork loin on an angle into approximately 12 slices.
Mix mayo, soup mix, and garlic in a large bowl. Preheat large skillet on medium-high. In the meantime, stir pork and mushrooms into the soup mixture. Place it all in the skillet. Cook each side of the pork 2-3 minutes or until browned.
Stir in the flour and cook a few more minutes. Stir in the milk and reduce heat to low. Cook another 5 minutes or so until sauce thickens up.
You can serve it with a side salad, flavored rice or noodles.
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