Pan-Fried Pork with Mushrooms
Make a truly delicious dinner and dig in! Fried meat with mushrooms may not be the poster child for healthy eating, but the taste of seared pork with fragrant mushrooms, garlic, seasonings, and a light citrus note will win anyone over. It's a great dish for treating yourself and your loved ones to something simple and delicious now and then.
elisa Helga
Recipe author
Pan-Fried Pork with Mushrooms
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 %
12 g
Fats 41 %
9 g
Carbohydrates 5 %
1 g
131 kcal
GI:
100
/
0
/
0
- Start by prepping the ingredients that need it. Rinse the pork under running water, then pat it dry with a paper towel. How you slice the meat has a lot to do with how tender it comes out. Do it right — always cut across the grain, never with it. Cut the pork into long, thin slices about ¼ inch (0.5 cm) thick (roughly ¾ inch wide and 3 inches long, but the exact size doesn't matter — smaller pieces are fine too). The second thing that affects the flavor is marinating. Don't skip it before pan-frying, so the pork turns out as tender and tasty as possible. Put the sliced pork in a deep bowl, pour over the lemon juice, and add a little salt and ground black pepper. Add other spices if you like. Mix everything well with your hands, cover the bowl with plastic wrap, and let the meat marinate at room temperature for 30 minutes. Don't leave the kitchen during this time — keep prepping. Peel the garlic cloves. Wash the mushrooms. By the way, you can use any mushrooms — wild ones or the everyday button mushrooms sold in any store. Just remember that wild mushrooms need to be boiled first. Cut the mushrooms into thin slices; wild ones can simply be cut into small pieces. Chop the peeled garlic however you like — grate it on a fine grater or just mince it with a knife. Don't forget to wash the herbs, spread them on a paper towel to dry, and then chop them for garnishing the finished dish. Wash the lemon well in warm water. Set a skillet over medium heat, pour in the vegetable oil, and let it get hot. Once it does, add the pork and chopped garlic and fry them together for 2–3 minutes, stirring twice so the meat browns evenly. Transfer the pork to a separate plate and add the sliced mushrooms to the oil left in the skillet. Cook them for 2–3 minutes as well, stirring occasionally, then transfer them to a plate. Add the butter to the same skillet and wait for it to melt. Pour in the broth (any kind — meat, vegetable, or mushroom). Cut the lemon in half and squeeze the juice from one half straight into the skillet. Add a pinch of red pepper flakes. Warm everything over low heat for a couple of minutes, then return the pork and mushrooms to the skillet. Cut 2–3 slices from the remaining lemon half and add them to the meat and mushrooms. Stir everything together, heat for 1–2 minutes over low heat, then divide the finished dish among serving plates. Don't forget to garnish the meat and mushrooms with chopped herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Ground red pepper - 318 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Broth - 15 kcal/100g
- Pork tenderloin - 142 kcal/100g
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