Pork Loin With Mushrooms

INGREDIENTS 

• 240grs pork tenderloins, cut crosswise into 2-inch-thick medallions and lightly pounded​
• ¼ cup gluten-free flour 
• ½ teaspoon salt
• ½ teaspoon ground pepper
• ½ teaspoon dry thyme 
• 1 tablespoon plus 4 teaspoons extra-virgin olive oil
• 1 large sweet onion, sliced
• 2 medium size mushrooms, chopped  ​
• 1 clove garlic, minced
• 1 cup reduced-sodium chicken broth or water
• ¼ cup dry white wine
• Juice from one lemon

DIRECTIONS

1. Whisk flour, salt, pepper and thyme in shallow dish plate. Dredge pork loins in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 4.
2. Heat 2 teaspoons oil in a large non-stick pan over medium-high heat. Add the pork and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. 
3. Wipe out the pan with a clean paper towel. Add the remaining 1 tablespoon oil and place the pan over medium-high heat. Add onion,mushroom and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is just starting to brown, 30 to 90 seconds.
4. Sprinkle the remaining dredging flour over the onion/mushroom mixture and stir to coat. Stir in broth, white wine, and the lemon juice, increase heat to high and bring to a simmer, stirring constantly. Add the pork loin to the pan and turn to coat in the sauce. Bring to a simmer while turning the pork loin in the sauce until the sauce is thickened, and the pork is completely cooked through and hot, 3 to 4 minutes. Remove from the heat and serve.

Enjoy !!

Previous article

Korean Style Pork Chops

Next article

Beef Kebab