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Pork with mushrooms in the oven

Baked Pork with Mushrooms

This juicy, tender dish is bound to become a regular on your table. For one, it comes together fairly quickly. For another, you get two things in one — the meat and its side dish. Choose your ingredients well and you can give it a fresh accent every time. Baked pork with mushrooms is a hit with family and guests alike, and it fits right in on both an everyday and a holiday menu. It's usually served on its own or with a side dish.

wella

Recipe author

Composition / ingredients

Servings:

Pork

400

Dry spices

Salt

Button mushrooms

200

Onion

Vegetable oil

1.5

Tomatoes

Any cheese

Sour cream

Dry spices

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 59 % 13 g

Carbohydrates 9 % 2 g

157 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 55 min

Step 1:

How do you make baked pork with mushrooms? Today there's more to do than just the baking, so let's get everything ready first. Start with the meat. Cut it into even steaks of roughly the same size, about 1/2 inch (1 cm) thick. I seasoned mine right away with spices on all sides.
Step 2:

The meat will be tastier and juicier if you pound it lightly, which is exactly what I did — I flattened the steaks with a meat mallet.
Step 3:

Now you can turn on the oven to warm up to 350–375°F (180–190°C) and keep going. Let's work on the "cap" — the layer we'll cover the meat with. Peel and chop the onion.
Step 4:

My mushrooms were nice and fresh, so I didn't need to wash them — I just sliced them up. You can cut them in half and then slice so the stem is still visible.
Step 5:

Heat the oil in a skillet. We need to sauté the mushrooms with the onion. Cook until the mushrooms are about halfway done and the onion is translucent, seasoning with spices (or pepper) as you go. Add a little salt at the end, to taste.
Step 6:

While all that is cooking, prep the tomatoes. Slice them — how thick depends on how much you like baked tomatoes.
Step 7:

That's it — time to assemble. Grease a baking sheet with oil and lay out the marinated pork slices (salt them lightly on both sides), then top them with a layer of tomatoes and the mushroom-onion mixture. Put it all in the oven for about 30 minutes.
Step 8:

As you can see, there's plenty of juice on the baking sheet and the meat hasn't burned. About 5 minutes before turning off the oven, spread sour cream over everything and grate cheese right on top. I tried not to cover the whole surface — otherwise you can't see anything under that appetizing "cap."
Step 9:

Keep baking for another 5 minutes, then serve. This meat is best eaten hot!

A few more tips. Meat: you can cut it thinner or thicker — it all depends on what you're after. It's best to choose the neck of the carcass at the store or market, but tenderloin, shoulder, ham, or even ribs will work too. Mushrooms: the size doesn't matter; what counts is cooking them down properly and layering them onto the meat at the right time. Remember that button mushrooms hate being washed. Baking: some people think you should put the meat on foil so it won't burn. Mine didn't burn, but you can try it, if only to have fewer dishes to wash afterward. When arranging the meat on the baking sheet, don't leave much space between the pieces — they shrink noticeably as they bake.
Keep in mind that every oven is different. Your temperature and cooking time may vary from what's in the recipe. To get any baked dish right, learn a bit about how your oven behaves!
You can swap the button mushrooms for porcini or slippery jacks, but account for the difference in cooking order and time.