Weeknight Healthy Dinner: Pork with Mushroom Wine Reduction

Thursday, January 16, 2014

With such busy schedules, it is hard to spend time on dinners during the week. I get so sick of the grilled chicken and broccoli that sometimes I just need a complete change.
Since I've been on my plan with my trainer (4 weeks left, I'll post an update on the whole thing after), it has been tough to think of clean dinners that aren't boring. 

I planned out a week of dinners and then hit Whole Foods to get the goods. I picked up some nice, small cuts of pork and shiitake mushrooms and decided to just wing it and try it without a recipe. 

I started with butternut squash, cubed, tossed with S&P, EVOO and a little chopped rosemary (fresh) and baked that at 350 for about 20 minutes. 

While the squash was baking, I sauteed some mushrooms and garlic in EVOO to get the mushrooms soft. I added about a cup of red white (I used Cabernet) and let it simmer on medium until the alcohol burns off. I then added a little but of chicken stock and about 2 tsp of cream to just lighten it up a bit (you could use milk as well) and a sprinkling of fresh chopped rosemary. Once this reduced down and the mushrooms were cooked, I seared the pork for about 4 minutes on each side, in a very hot pan. I baked some asparagus and it all came together quite nicely!


What are some of your favorite go to meals for weeknight dinners?

4 comments:

Trina O'Neil said...

Oh my this looks deliciously wonderful. I do believe I will have to print this post and try it myself. I am trying to find ways to eat healthier and better.

From Foothills to Fog said...

That looks amazing! I love sauteed mushrooms like that!

B said...

mmm this looks delish!!

Stephanie said...

This looks so good!! I definitely need to try that sauteed mushroom recipe. :)