Breaded Pork Loins with Mushrooms and Pepper

Submitted by: Isabelle Phaneuf
(Taken from Coup de Pouce magazine)
One of my favorite recipes! I can make this one with my eyes blindfolded!
282 calories/portion
30g protein/portion
13g fat/portion
11g carbs/portion
2g fibres/portion

Serves: 4
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Ingredients

4 boneless pork loins, pre-sliced (remove fat lining)
3/4 cups of bread crumbs
2 tbsp fresh parsley (or 1 tbsp of dry parsley)
1 tsp italian herbs mix
1/2 tsp salt
1/2 tsp pepper
4 tbsp milk
6 tbsp olive oil
4 cups sliced mushrooms
4 garlic cloves, thinly sliced
1 red (or orange, or yellow) bell pepper (chopped in small cubes)
1 1/2 cup chicken broth
4 tsp corn starch
4 tbsp water
2 tbsp fresh basil (or 1 tbsp dry basil)

Method

In a shallow container, mix bread crumbs, parsley, italian herbs and half the salt and pepper. Pour milk in another shallow container and dip the pork loins in the milk. Let the excess milk drip and press pork loins into bread crumbs, while pressing lightly to cover well. Put aside in the refrigerator.

In a wok or large saucepan, heat 1 tbsp of the olive oil on medium-high. Add mushrooms, the garlic and the rest of the salt and pepper. Stir-fry for approx. 8 minutes. Add the chopped pepper and the chicken broth. Bring to a boil. Reduce heat and let simmer for 5 minutes or until the liquid has reduced by approx half.

In a small bowl, mix the corn starch and warm water. Add the corn starch mix to the mushroom preparation and cook, while stirring, for approx 1 minute, or until the sauce has thickened slightly. Add basil to sauce.

In the meantime, in a frying pan, heat the remainder of the olive oil on medium-high. Add the pork loins (as many as will fit at one time), and cook for 3 to 4 minutes on each side, until they are golden and still slightly pinkish on the inside.

Pour a portion of sauce over each pork loin.

(For those who like parmesan, you can add 2 tbsp of grated parmesan to the bread crumb mix. My boyfriend likes parmesan, but I don't, so I chose to never include that ingredient in the mix...)

Note from Isabelle: I always make this recipe in double and even triple now. It makes very easy left-over meals. All we have to do is put 3 or 4 slices in an oven container with a closed lid, pour some pepper-mushroom sauce on top of the pork loins and leave them in there for about 20-25 mins at 300 F just long enough for it to be warmed up. In the meantime, while it's heating, you prepare a sidedish of your choice, and voila! Easy cooked meal when you come back from work!

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