Tuesday, November 3, 2015
Dijon-Onion Crusted Pork
Publix, once again, has come through with an easy and delicious entree. Damn they're good at what they do!
I made this just as they demo-ed it and while I like the sauce (and will make it again), I added dijon (we're mustard people here). FYI, I had no idea what "mushroom steak sauce" is, but it's in a little 6 oz can, probably found in the aisle where you'd find package dried-gravy mixes. Not a big deal if you can't find it, just add some dijon!
DIJON-ONION CRUSTED PORK (4 servings)
1 Tbsp canola oil
3/4 cup french-fried onions, coarsely crushed
1/2 cup plain Panko bread crumbs
1 pork tenderloin (about 1 pound)
2 Tbsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper
1 oz deli sharp white cheddar cheese, shredded
1 cup roasted garlic alfredo sauce
1 (6 oz) can mushroom steak sauce
Preheat oven to 400F. Coat baking sheet with oil. Place fried onions in ziplock bag and crush, add Panko. Cut pork into 1" thick slices; coat pork evenly with mustard and S&P; shake to coat and then press with fingertips to coat pork evenly. Arrange pork on baking sheet; bake 10 minutes.
Turn pork pieces over; cook 6-7 more minutes or until pork is 145F. Meanwhile, shred cheese (1/3 cup).
Combine alfredo sauce, mushroom sauce, and cheese in microwave-safe bowl and cover; microwave on HIGH for 2 minutes stirring occasionally or until cheese melts and sauce is hot. Serve sauce with pork.
Recipe Source: http://www.publix.com/recipes-planning/aprons-simple-meals/dijon-onion-crusted-pork-with-creamy-caprese-salad