Oh, my Grandma could make the best Italian dishes. This is one of her recipes that I remember her cooking frequently. I used to like to watch my Grandmother in the kitchen, and as I got older, she let taught me how to prepare basic items and even let me assist her on some of the more difficult dishes.
12 oz. boneless pork loin
10 1/2 oz. cloves of crushed garlic
1 cup wine ( any)
1 teaspoon dried rosemary
2 teaspoons of olive oil
1/4 cup balsamic vinegar
2 tbs. water
2 tbs. honey mustard
1 package mushrooms
1. Trim pork of fat, cut into slices, sprinkle pork with rosemary, each side
pressing into surface of pork.
2. In large skillet heat olive oil, cook pork and garlic over medium heat 12 min or until juices run clear, turning half way remove pork and keep warm.
3. For a mushroom sauce, stir together vinegar, 2 tbs. of water and honey mustard, add to the garlic in the skillet, stirring to pick up any bits.
4. Cook mushrooms, add wine, bring mixture to a boil, reduce heat simmer for 1 to 2 min, until sauce becomes slightly thickened.
5. To serve, spoon sauce over pork.
6. Grandma would serve with mashed potatoes and always a healthy salad served after the meal to help you digest your food.
One serving of pork gives you almost all the protein you need for the day. High in omega 3 and omega 6 fatty acids. Mushrooms are a very good source of zinc and may help to lower blood pressure and cholesterol levels. Low in saturated fat, sodium, cholesterol and sugar.