Description

PEPPERED PORK WITH MUSHROOM GRAVY
Ingredients provided:
• Pork filet
• Pepper rub
• Onion
• Mushrooms
• Cream cheese
• Pasta/potato (if selected)
• Vegetables (if selected)
Ingredients from own source:
• Salt and pepper
• Oil
Equipment required:
• Plate for rub
• Rack with dripping tray
• Heavy bottomed pan with lid
• Tongs
• Serving platter
• Rubber spatula
• Cutting board and sharp knife for vegetables (if using)
• Pan to cook vegetables (if using)
• Pot to cook pasta/potatoes (if using)
Instructions:
• Shake the pepper rub out onto the plate.
• Place the filet on the rub and roll around to coat – the rub already contains salt no need to add more. Press the rub onto the filet with your hands.
• Place the peppered filet onto the rack over the dripping tray
• Place the tray with the filet in the oven (not turned on!) or other safe spot – it should be in contact with air all around. You can put it in the refrigerator but then it will have to come back to room temperature before cooking, which extends the time this dish will take. This process is called dry brining. Beads of moisture will form on the surface of the meat and once these have disappeared the meat is ready to be cooked – about 45 minutes to an hour.
• Cook the pasta/potato and vegetables if using.
• Slice the onion and mushrooms and keep aside.
• Once the meat is ready, heat some oil in the heavy bottomed pan over medium high heat and brown all around. Reduce heat to medium, cover (just to speed up cooking and avoid drying out) and cook 15 – 25 minutes.
• Remove pork to the serving platter and keep aside.
• Add the onions to the pan and cook 5 minutes. Add the mushrooms and cook about 10 minutes over medium heat. Turn off the heat and add the cream cheese to the pan, mixing well.
• Use the rubber spatula to scrape all of the gravy over the pork or into a sauce boat if desired. Serve with potatoes/pasta and vegetables/salad.