Pork Loin With Mushroom (Lomo Con Champinones) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Here is what is stated: Pork loin smothered in mushrooms, onions carrots with white wine makes a delicious little tapa. If you are looking for a tasty, yet simple main course, this is perfect. Ingredients:
8 boneless pork loin chops (or cut a large loin into 8 slices, 1/2-inch thick) |
1 lb white mushroom (or 1 1/2 portabella mushrooms) |
1 yellow onion |
1 carrot |
1/2 lemon, juice of |
4 ounces white wine |
2 tablespoons tomato sauce |
1 tablespoon thyme |
1/2 tablespoon granulated sugar |
virgin olive oil |
salt and pepper |
Directions:
1. Rinse and clean mushrooms under cold running water. Cut into 1/2-inch thick slices. Peel and cut carrot into very thin round slices. Peel the onion and chop coarsely.
2. In a large, heavy-bottomed frying pan, pour 3-4 tablespoons of olive oil and heat over medium. Add onion and carrot slices and sauté 3-5 minutes. Turn heat up to medium-high. Add mushroom slices, lemon juice, white wine and tomato sauce. Stir while adding crushed thyme and granulated sugar. Continue to stir constantly while mixture cooks for 5-7 minutes. If white wine evaporates, add a bit of water to prevent mixture from burning.
3. Salt both sides of pork slices. Heat 3-4 tablespoons of olive oil in a separate large frying pan and cook pork. If you prefer, cook chops over an open flame grill.
4. Serve loin accompanied by the mushroom mixture, and rice or fried potatoes.
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