Pork With Mushroom Sauce Pork With Mushroom Sauce

Food styling by Claire Stubbs | Prop styling by Catherine Doherty Image by: Maya Visnyei

Serve this satisfying main with creamy mashed potatoes.

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 4 servings



Preheat oven to 425°F. In large bowl, toss together brussels sprouts, 1 tsp of the oil, 1 tsp of the thyme and 1/4 tsp each of the salt and pepper. Set aside. 

Sprinkle pork with 1/4 tsp each of the salt and pepper; rub all over. In large cast-iron or ovenproof skillet, heat 2 tsp of the oil over medium-high heat; cook pork, turning often, until browned, about 5 minutes. Arrange brussels sprouts mixture around pork in pan. Transfer pan to oven; roast until instant-read thermometer inserted sideways in centre of pork reads 155°F and brussels sprouts are slightly tender, about 15 minutes. Transfer pork to cutting board and brussels sprouts mixture to serving platter. Tent pork and brussels sprouts with foil; let pork rest for 5 to 10 minutes before slicing.

Meanwhile in same pan, heat remaining oil over medium heat; cook mushrooms, shallots and remaining thyme, salt and pepper, stirring frequently, until mushrooms begin to brown, 5 to 6 minutes. Stir in vinegar; cook for 1 minute. Stir in cream and sun-dried tomatoes; cook until slightly thickened, about 3 minutes. Divide pork among plates; spoon mushroom mixture over top.

Nutritional facts Per serving: about

  • Fibre 8 g
  • Sodium 781 mg
  • Sugars 10 g
  • Protein 33 g
  • Calories 491
  • Total fat 30 g
  • Potassium 1602 mg
  • Cholesterol 139 mg
  • Saturated fat 15 g
  • Total carbohydrate 26 g
Share X
Lunch & Dinner

Pork With Mushroom Sauce