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Pork and Mushrooms in Brie Sauce over FFries Recipe

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This recipe for Pork and Mushrooms in Brie Sauce over FFries, by , is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Martha Ann McDonald

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin (about 1 lb.)

8-12 oz. fresh mushrooms, baby portabello ok, oyster, hen and portobello mix better
2 tsp minced garlic
2 Tbsp fresh Itaian parsley, optional
1 wedge Brie cheese (7-9 oz) , remove rind, and cube--at least 1 cup
1 tsp Montreal steak or chicken seasoning
1 tsp dried thyme or herb de province mix
1/4 cup vegetable or chicken broth
4 Tbsp unsalted butter, divided

1 bag frozen french fries or mashed potatoes (1 24 oz package or make your own)

Easy to double recipe. Then I would use 2 pans.

Directions:
Directions:
Prepare brie. Cut pork into 1-inch medallions, coat with seasoning. Wash hands.
Metl 2 Tbsp butter into preheated nonstick pan until frothy. Add pork and cook until almost done, 3-4 minutes per side. Remove pork. Add mushrooms, remaining 2 Tbsp butter, garlic and thyme. Cook until tender, stirring occasionally, 4-5 minutes. (You can stop here and reheat right before serving if you wish).
Add pork back to pan, stir in broth and heat stirring as needed, making sure pork is done and all is hot. Stir in the cubed Brie until melted (if your pan is too hot, move off burner).

Serve over oven baked french fries or mashed potatoed, I like fries! Time carefully so that your fries are ready just as Brie is melted. Best hot!! I hate to have to give Publix credit for this as it is a big CROWD PLEASER!

Number Of Servings:
Number Of Servings:
4 or 8 if doubled
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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