Oven baked Artichoke hearts Mushroom Pork
There is something amazing about making a dish in a skillet in the oven. I don’t understand the reason but I promise you it will taste completely different than preparing it on stove top.
I can’t describe the special taste you will experience, you just have to do it and let me know what you think.
Everybody LOVES pasta, you can’t go wrong and you specially can’t go wrong with this dish.
It’s fast, easy, and it’s to impress!
You know sometimes we have that moment when our better half surprises us and says, I am bringing such and such home for dinner…..WHATTTTT???? OMG???? What am I going to make to impress my guests!??? This dish might be the one! You will have time to run to the market and prepare it before they even make it home!
….and just enjoy! Make sure you have wine to go with it. Enjoy!
….and please fill me in, how the night went :)
Ingredients:
- Pork loin
- 1 onion
- 1 pack of basil
- Sundried tomatoes
- Artichoke hearts – 1 can (I used the non-marinated from Trader Joe’s)
- 1 box of baby portobello mushrooms
- Bouillon (Better than bouillon – no MSG in this one and taste delicious)
- Black ground Pepper
- Hot chili pepper flakes
- Thyme
- lemon
- White wine ½ a cup
Instructions:
- Heat the oven with a skillet in it to 375 degrees
- Put 3 tablespoon of grapeseed oil in the skillet
- In the meantime, cut up the pork into about 1-inch-thick pieces and tenderize them
- Dip them in flour (I usually use rice flour) on both sides
- Once the oven reaches the desired temperature put each piece in the skillet. Bake it about 5 minutes then turn the pieces around and bake them another 5 minutes
Remove them and keep them on the side
- In the meantime, cut up the onion fine and put it in the skillet. Cook this for about 5 minutes then add in the mushrooms which you cut up into small pieces. Add 1 teaspoon of thyme and stir. Add the ground black pepper on top
- Add the wine and bake this mixture for about 10 minutes – stir it a few times
- Add 1 tbsp. of bouillon and mix it well
- Then add in the cut-up artichoke hearts (about 6-8 pieces)
- Add the finely cut up sun dried tomatoes – 1 tablespoon and stir it
- Cook for another 5 minutes then add back the pork and cook for another 5 minutes then turn the pork around and cook for another 5 minutes.
- If all the juice is gone then add another ½ cup of white wine
In the meantime, boil water with salt and 1 teaspoon of oil. Once it came to a boil add in 2 cups of noodles and cook it until soft. Once I drain the noodles, I always rinse them with cold water and stir them with a teaspoon of olive oil. This way they will not become sticky.
Serve the pork with the sauce on top of the noodles and at the end put basil on top.
It’s absolutely delicious.
Bon Appetit!