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Meat in the oven with tomato cheese mushrooms

Baked Pork with Tomatoes, Cheese, and Mushrooms

Pork "French style" with a twist — made with soft cheese! With no mayonnaise at all, this pork with tomato, cheese, and mushrooms comes out incredibly tender and juicy. It has a bold tomato-and-mushroom flavor, and the soft cheese adds a tangy touch. Give your favorite dish a fresh spin!

katushafin

Recipe author

Meat in the oven with tomato cheese mushrooms

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Composition / ingredients

Servings:

Pork

800

Mushrooms

200

Onion

Soft cheese

100

Tomatoes

Dry spices

Ground black pepper

Salt

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 11 g

Fats 57 % 17 g

Carbohydrates 7 % 2 g

189 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you bake pork with tomatoes, cheese, and mushrooms? Gather your ingredients. Use a tender cut of pork — tenderloin, neck, or loin. Bone-in loin works too, if it's cut into portions. Any mushrooms will do — wild, button, or oyster. Large, juicy tomatoes are best, though I often use canned diced tomatoes instead. For the soft cheese, use feta, ricotta, or a similar fresh cheese.
Step 2:

Rinse and dry the pork. Cut it into serving portions, always slicing against the grain — that keeps it tender once cooked, while slicing with the grain makes it coarse and tough. Pound the pieces with a meat mallet. To avoid splattering, cover them with plastic wrap or a bag and pound right through it. Then season the pieces with salt and spices.
Step 3:

Peel the onion and cut it into quarters.
Step 4:

Gently wash or wipe the mushrooms clean. Slice them thin.
Step 5:

Heat a skillet over low heat and add the oil. Add the onion and cook for 5 minutes until golden. Add the mushrooms and cook uncovered along with the onion until golden. Season the mushrooms with a little salt at the end.
Step 6:

Take a baking dish. Lay the pork pieces on the bottom, then top with a layer of the mushrooms and onions.
Step 7:

Then add the tomatoes. If you're using canned like I am, just add them with their juice. For fresh tomatoes, chop them into small pieces first — you can peel them, too. Salt this layer. Mine were already salted, so I skipped it.
Step 8:

Cut the cheese into small cubes and tuck them between the pieces of meat. I made a small mistake here — I should have pushed the cubes down into the tomatoes instead of leaving them on top, and the cheese baked up a bit hard. Keep that in mind.
Step 9:

Bake the pork at 350°F (180°C) for about an hour. Serve it in portions, spooning the pan juices over the top.

Really delicious pork! Mushrooms and onions, tomatoes, soft cheese — and no mayonnaise needed. The meat itself seemed more tender than usual, maybe because the tomato acid acted like a marinade.
Keep in mind that ovens vary, so the temperature and time may differ from what's listed here. Get to know your oven for the best baked results.
If you need to swap in a different cheese, choose one with a similar texture and melt.
Instead of fresh mushrooms, you can use dried ones (you'll need about 5–6 times less). Rinse them and soak them for 2–3 hours before cooking.