Pork Medallions in Merlot
|pork loin steaks||1.3 lbs|
|leeks, thinly sliced||1/4 cups|
|sliced button mushrooms||8 oz|
|chicken broth||1 can|
|Thyme (fresh is best, 4 sprigs, or 2 tsp dried)|
|brown or whole grain mustard||1/2 tbsp|
|half and half cream (or substitute with evaporated skim milk)||3 oz|
When you have a little more time and are in the mood to cook, but don’t want to whip up thousands of calories and sabotage your weight loss progress, this recipe is a very tasty option.
- In a frying pan, sauté pork, 2-3 minutes on each side.
- In a frying pan on medium heat, sauté leeks and mushrooms until tender, stir in crushed garlic, then, stir in flour and simmer for 2 to 3 minutes. Whisk in merlot and bring to a boil. Bring down the temperature, trickle in the broth and keep stirring until all the lumps have disappeared. Add thyme and mustard.
- Put the pork back in the pan and simmer for 5 more minutes or until pork is fully cooked. Add in cream and stir. Let simmer about 2-3 minutes.
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