Lean Pork & Mushroom Sauté with Root Vegetables
A quick and flavorful sauté featuring tender lean pork, earthy mushrooms, and vibrant spinach, complemented by thinly sliced seasonal root vegetables, all cooked in a savory broth for a comforting and nutritious dinner.
Ingredients
- Carrots51.5 g
- Spinach103.5 g
- Onion41.5 g
- Garlic4 g
- Olive oil18 ml
- Salt1 g
- Pepper1 g
- Pork loin207 g
- Potatoes155 g
- Mushrooms103.5 g
- Vegetable broth51.5 ml
- Herbs1 g
Instructions
- 1Step 1
1. Prepare ingredients: Thinly slice 414 grams of lean pork loin. Thinly slice 310 grams of potatoes and 103 grams of carrots (this allows for quicker cooking). Chop 83 grams of onion and 8 grams of garlic. Slice 207 grams of mushrooms (4 minutes).
- 2Step 2
2. Sauté pork and vegetables: Heat 36 ml of olive oil in a large skillet or pan over medium-high heat. Add the sliced pork and cook for 3 minutes, stirring occasionally, until lightly browned. Add the sliced potatoes, carrots, onion, garlic, and mushrooms. Sauté for 3 minutes, stirring frequently, until vegetables begin to soften.
- 3Step 3
3. Finish the sauté: Stir in 207 grams of spinach, 103 ml of vegetable broth, 2 grams of herbs (such as thyme or rosemary), and season with salt and pepper. Cook for 1 minute, or until the spinach has wilted and the sauce has slightly reduced. (This rapid cook time assumes thinly sliced vegetables or pre-boiled/leftover potatoes for quick pan-frying) (3 minutes).
- 4Step 4
4. Serve: Divide the sauté between two plates and serve immediately.
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