Irish Braised Pork

Last year I had the pleasure of meeting my new in-laws when we travelled to Northern Ireland as part of our honeymoon. Our first night there, Stephen’s aunt served us this delicious meal and I immediately asked for the recipe.  She wrote it out for me and when we got back to Canada, I added it to my recipe book.  I’ve made it a few times now and each time it does not disappoint.  This recipe pairs very well with a starchy side, such as potatoes.  Serve with some other vegetables (i like green beans) and some bread, for mopping up the delicious sauce,  and you have a fantastic Sunday night (or really, any night of the week) dinner.

What you’ll need:

  • 1 large pork loin (cut into medallions)
  • 1 large white onion (chopped)
  • 1/2 lbs mushrooms – i used cremini mushrooms
  • 1 1/4 cup chicken stock
  • 3 tbsp 18% table cream
  • 1 tbsp soy sauce
  • 2 tbsp tomato paste
  • 1 tsp parsley
  • 1 tsp basil
  • 3 tbsp butter
  • salt/pepper (to taste)
  • flour (to coat pork)

Instructions:

  1. Set burner to medium-high heat
  2. Cut loin into medallions and coat in flour and sprinkle with pepper
  3. In a french oven (or large sauce pan), add 2 tbsp butter and cook medallions until they are browned on each side
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  4. When browned, remove pork and put to the side
  5. Fry mushrooms in 1 tbsp butter for 2 minutes, add onions and 1/4 cup chicken stock.  Simmer for 2 minutes
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  6. Return pork to dish, add remaining chicken stock, soy sauce and tomato paste.
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  7. Stir well, cover and and reduce to simmer. Cook for 25-30 minutes, stirring occasionally
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  8. Add cream, stir and simmer for 1 minute.   Serve and enjoy!
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