Creamy Mushroom Pork
One Swift Premium® Petite Pork Roast, cut lengthwise in half
2 cups sliced mushrooms
1/3 cup finely chopped onion
2 garlic cloves, minced (1 teaspoon)
2 tablespoons butter
1 tablespoon olive oil
1/8 teaspoon freshly ground black pepper
1 10 3/4-ounce can condensed cream of mushroom soup
1 cup 2% reduced-fat or whole milk
1/4 teaspoon smoked paprika
Pat roast dry with paper towels. Trim and discard outer white and sliver skin membrane from pork. Cut 1 piece of roast crosswise into 3/4-inch thick slices. Pat sliced dry with paper towels. (Wrap remaining piece of roast in plastic wrap and place in a resealable plastic bag for another use; refrigerate for up to 3 days or freeze for up to 6 months.)
Cook mushrooms, onion, and garlic in butter in large skillet over medium heat about 4 minutes or until tender. Transfer to bowl; set aside.
Heat oil in skillet over medium-high heat. Add pork and brown 1 to 2 minutes on both sides. Remove pork from skillet; discard fat drippings.
Add 1/4 cup water to skillet. Return skillet to heat and scrap brown bits from bottom of skillet. Reduce heat to low. Using wire whisk, stir in condensed soup, milk, and paprika. Stir in mushroom mixture; add pork. Cover and very gently simmer over low to medium-low heat about 1 hour or until pork is tender.
Serve over mashed potatoes.
Recipe Nutrition Overview
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