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Pork with Mushrooms and Brie Sauce Over Mashed Potatoes

Pork with Mushrooms and Brie Sauce Over Mashed Potatoes
Servings:
4
Total Time:
25 minutes

Ingredients

1 wedge Brie cheese (7–8 oz)
2 tablespoons fresh Italian parsley, finely chopped
1 pork tenderloin (about 1 lb)
1 teaspoon Montreal steak seasoning
4 tablespoons unsalted butter, divided
8 oz fresh, presliced baby portabellas
2 teaspoons chopped garlic
1 teaspoon dried thyme leaves
1 (24-oz) package refrigerated mashed potatoes
1/4 cup vegetable broth (or chicken broth)

Steps

  1. Cut rind from Brie and cut into chunks (about 1 cup); chop parsley. Cut pork into 1-inch medallions; coat with seasoning (wash hands).
  2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Melt 2 tablespoons butter in pan, until frothy. Add pork; cook 2–3 minutes on each side until browned. Remove pork from pan.
  3. Place remaining 2 tablespoons butter, mushrooms, garlic, and thyme in same pan; cook 3–4 minutes, stirring occasionally, or until mushrooms are tender. Microwave potatoes following package instructions.
  4. Reduce heat to medium-low. Stir in broth and pork medallions; simmer 3–4 minutes, stirring occasionally, until sauce has thickened and pork is 145°F. Remove pan from heat; stir in Brie until melted. Serve pork with mushroom sauce over mashed potatoes. Sprinkle with parsley.

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Nutritional Information

CALORIES (per 1/4 recipe) 560kcal; FAT 32.00g; SAT FAT 19.00g; TRANS FAT 0.00g; CHOL 150mg; SODIUM 970mg; CARB 20g; FIBER 2.00g; SUGARS 3g; PROTEIN 32g; CALC 8%; VIT A 15%; VIT C 4%; IRON 10%

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