Pork loin with mushrooms & kale . This particular dinner was interrupted by the power going off in our house due to storms ⛈ and, since my oven is now electric, affected how juicy the pork loin turned out. ♀️ Hopefully when you make it you don’t have the same issue.
Recipe:
Bring meat to room temperature. Rinse and pat dry. Season pork loin well with garlic salt, paprika, cracked black pepper and coat well with stone ground mustard. Let sit while you prepare the veggies.
Cut salted pork into smaller pieces (you can also use thick cut bacon ). Clean and quarter mushrooms , chop red onion and garlic . Clean and chop kale . Rough cut Italian parsley.
Heat up iron skillet. Add avocado oil. Add the pork loin and salted pork pieces. Then add the onions, sauté for 1-2 min. Add the mushrooms and garlic. Season well with Umami seasoning (you can use just garlic salt & pepper if you don’t have it). Stir mushrooms well and once they start sweating put iron skillet in the oven at 400 for approx. 13-18 minutes.
When pork loin reaches 145 degrees, take out. Add the kale and mix in well with the mushrooms. Take pork loin out and place on cutting board to rest. Let veggies sit together for a couple of minutes. Add the Italian parsley and serve together with the pork.
Enjoy!
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