In our quest to eat healthier, here's a delicious recipe for you to try at home.
Mushroom and Pork Skillet
1 ½ lbs pork tenderloin, cut in bite sizes
8 oz of baby portobello mushrooms
1 cup of wild rice (Texmati)
1 ½ cup of chicken broth
1 ½ cup of frozen vegetable mix
1 tbsp Italian spice mix
1 tbsp Worcestershire sauce
salt and pepper
Clean and cut your mushrooms in quarters.
Place all the ingredients save for the frozen veggies in a thick skillet and bring to a simmer, cover.
Simmer for 15 mins then add the frozen veggies, cover again and cook for another 5 mins.
|I need to buy new plates, too many bowls|
Enjoy the simplest recipe. I know my butcher really likes me when he cuts my meat as thin as I like it and calls me honey. Teehee! I just love my neighborhood markets, I dearly hope to see more Americans return to their roots rather than head off to Stop n Shop for the convenience. It saves so much money, it's a bit annoying to drive around but it's worth it! Enjoy your week.
~ Hungry Julie