Prepare the Pork Loin:
Preheat your oven to 180°C (350°F).
Slice the pork loin into medallions, about 1 inch thick. Season each medallion with salt, black pepper, paprika, and garlic powder on both sides.
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Sear the pork medallions for about 2-3 minutes on each side, until they develop a golden-brown crust. The pork does not need to be fully cooked at this stage since it will finish cooking in the oven. Once seared, transfer the pork to a baking dish.
Prepare the Mushrooms and Tomatoes:
In the same skillet, add another tablespoon of oil and sauté the sliced mushrooms over medium heat for 4-5 minutes, until they soften and release their moisture. Season lightly with salt and pepper. Once cooked, remove the mushrooms from the skillet and set them aside.
Slice the tomatoes into rounds and set them aside as well.
Assemble the Dish:
In the baking dish with the pork medallions, layer the sautéed mushrooms over the top of the pork. Then, arrange the sliced tomatoes on top of the mushrooms, covering the pork evenly.
Pour the 0.5 cups of 20% cream over the pork, mushrooms, and tomatoes. The cream will provide a rich, creamy sauce as the dish bakes.
Add Mozzarella:
Grate the mozzarella cheese and sprinkle it evenly over the top of the dish. The cheese will melt beautifully and create a golden, bubbly topping.
Bake:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the pork is fully cooked (reaching an internal temperature of 145°F or 63°C), and the cheese is melted and golden brown.
If the cheese isn’t browning as much as you’d like, you can switch the oven to broil for the last 2-3 minutes to get a golden, crispy top.
Garnish and Serve:
Once the dish is done, remove it from the oven and let it rest for 5 minutes. Garnish with freshly chopped green onions before serving for a pop of color and freshness.
Serve the pork medallions with the creamy mushroom and tomato sauce alongside your favorite side dishes.
Nutrition Facts (Per Serving):
Calories: 380 kcal
Protein: 32 g
Fat: 22 g
Carbohydrates: 9 g
Fiber: 1 g
Sodium: 520 mg
Sugars: 3 g
Note: These values are estimates and may vary depending on the specific ingredients and portion sizes used.
Frequently Asked Questions (FAQs):
Can I use a different type of cheese instead of mozzarella?
Yes, you can substitute mozzarella with cheddar, gouda, or even parmesan for a different flavor. Keep in mind that mozzarella provides a mild, creamy taste, while other cheeses may add sharper flavors.
Can I make this dish ahead of time?
Absolutely! You can prepare the dish up to the baking step and refrigerate it for up to 24 hours. When ready to bake, just pop it in the oven and bake as directed. This makes it a great make-ahead option for busy days.
What sides go well with this dish?
This pork dish pairs beautifully with mashed potatoes, rice, or even pasta. You can also serve it with a simple green salad or roasted vegetables for a lighter option.
Can I use a different cut of pork?
Yes, while pork loin is ideal because of its tenderness, you can also use pork tenderloin or boneless pork chops. Just make sure to adjust the cooking time as these cuts may cook faster.
Tips on How to Make It:
Don’t Overcook the Pork: Pork loin is a lean cut, so it’s important not to overcook it. To ensure tenderness, cook the pork to an internal temperature of 145°F (63°C), and allow it to rest for a few minutes before serving.
Enhance the Creaminess: If you prefer a richer sauce, you can increase the amount of cream to 3/4 cup or even 1 cup. For extra flavor, mix a bit of grated parmesan into the cream before pouring it over the pork.
Fresh Herbs: In addition to green onions, you can garnish the dish with fresh parsley or basil for a burst of freshness that complements the rich, creamy sauce.
Searing the Pork: Searing the pork before baking helps lock in the juices and gives the meat a nice caramelized flavor. Make sure your pan is hot enough to get a good sear on each side.
Storage Tips:
In the Refrigerator: Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, it’s best to use the oven to maintain the dish’s texture and avoid drying out the pork.
Freezing: You can freeze this dish before baking. Assemble everything in a freezer-safe container, cover tightly, and freeze for up to 3 months. When ready to bake, thaw it in the fridge overnight and bake as directed.
Reheating: To reheat, place the dish in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until heated through. You can also microwave individual portions, though the texture of the pork and sauce may change slightly.
Conclusion:
This Creamy Baked Pork Loin with Mushrooms, Tomatoes, and Mozzarella is a perfect comfort dish that is sure to impress with its rich flavors and easy preparation. The combination of tender pork, creamy sauce, earthy mushrooms, and melted mozzarella creates a mouthwatering meal that is both hearty and satisfying. It’s versatile enough for a weeknight dinner yet elegant enough for special occasions.
Whether you serve it with mashed potatoes, rice, or a fresh salad, this dish is sure to become a favorite in your home. Plus, the ability to prepare it in advance makes it a great option for entertaining or busy days. Enjoy the creamy, cheesy goodness of this baked pork loin dish, and don’t forget to garnish with fresh green onions for an added touch of color and flavor!
Thanks for reading, and happy cooking!