|Pan Seared Pork Loin with Sauteed Peppers and Mushrooms|
Served with seared zucchini slivers and roast potatoes
2 pork loin steaks - 3/4" thick
Canola or safflower oil for spraying and sauteeing
1/2 of a large yellow pepper, cut into thin strips
1/2 of a large red pepper, cut into thin strips
3 large white mushrooms, sliced thickly
1 tsp. red balsamic vinegar
1/4 cup cooking cream
Sea salt and fresh ground pepper to taste
1 tbsp. rice flour for thickening or 1 tsp. xanthan gum*
In a medium skillet, heat 1 tbsp. oil until very hot. Add the peppers and saute until they are browned. Add the mushrooms and combine with the peppers. Saute until golden, then reduce the heat to medium and add the balsamic vinegar, stirring to deglaze the pan. Add the cream and salt and pepper to taste, stir in the rice flour or xanthan gum until well blended, simmer until thickened and remove from heat.
Sprinkle the pork loins with salt on both sides. Spray a grilling pan with oil so that the surface is well covered and turn burner on to medium/high and heat until very hot. Add the pork loins and sear for about 3 minutes. Turn them over and sear for another 3-4 minutes - they should be springy to the touch and not soft. If they are still soft, grill for another minute or so. Remove from heat and serve immediately with the pepper and mushroom sauce, sprinkled with a generous amount of fresh ground pepper.
*Xanthan Gum: Follow the link for more information 10 Facts about Xanthan Gum