Pork With Mushrooms And Leeks Food
PORK WITH MUSHROOMS AND LEEKS
These super delicious pork chops are browned in butter and olive oil, then simmered until done in a wonderful mushroom and leek sauce. I love that this recipe is simple and doesn't require much prep, though it tastes incredible. Hope you all enjoy this!
Provided by Alena Tarasevich
Time 30m
Yield 3 Servings
Number Of Ingredients 13
Steps:
- Instructions
CROCK POT PORK STROGANOFF WITH LEEKS
So I had about a lb of pork leftover from a roast. It was fatty, so I cubed it. This is what I came up with to use in with panty ingredients. Very good served over brown rice but I'm sure it would be good with egg noodles as well. Broccoli is a great veggie side.
Provided by MsSally
Time 8h5m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Place pork cubes in crock pot. Season with garlic, salt and pepper.
- Add leeks, mushrooms and cream of mushroom soup.
- Cook on low for 8 hours. Turn crock off and add sour cream and stil well.
- Serve over rice or egg noodles.
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- Begin by cleaning and slicing mushrooms and leek. Clean the mushrooms with paper towels. Cut off the stem ends and slice them. Cut off leek roots and about 1 cm (1/2 inches) from the green tops. Then cut the leek in the middle, such that in the end you have a part with dark green leaves and white to light green leek part, as show on the photo below. Remove the outer layer of white to light green leek part and slice thinly into rings. Rinse the leek greens very well under running water, leaf by leaf and chop finely.
- Rinse pork tenderloin, pat with paper towels and cut it into medallions. Heat 2 tablespoons olive oil in a large pan or medium pot at medium high heat and sear the medallions. Don't overcrowd the pan with the meat. You want to get that nice brown color and flavor. Remove the meat and put it in a casserole dish layered next to each other. Season the meat with salt (from ½ teaspoon salt) and freshly ground pepper. Preheat the oven to 180 °C (356 °F), with both top and bottom heat.
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- 1 Preheat oven to 180ºC. Line a large baking tray with baking paper and place carrots, potatoes and onions on it. Spray with olive oil. Bake veges for 20 minutes. Add sprouts to the tray, spray with a little more oil. Bake for a further 20-25 minutes, or until veges are golden and tender.
- 2 In a large non-stick frying pan, heat 1 teaspoon of the olive oil over medium-high. Cook pork for 4 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.
- 3 Add the remaining oil to the same pan and return to medium heat. Sauté leek for 5 minutes, or until softened. Increase heat to high and add mushrooms. Cook, stirring often, for 3-4 minutes, or until golden. Add stock and simmer until reduced by half. Stir through the sour cream and half of the herbs. Season with pepper.
- 4 Return pork to pan and simmer for 1-2 minutes, or until warmed through and sauce thickens slightly. Serve pork with mushroom sauce and roasted vegetables. Sprinkle with remaining herbs.
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