Ingredients
- 1 1 1 wedge Deli Brie cheese (7-8 oz.)
- 2 2 2 tablespoons fresh Italian parsley, finely chopped
- 1 1 1 pork tenderloin (about 1 lb.)
- 1 1 1 teaspoon Montreal steak seasoning
- 4 4 4 tablespoons unsalted butter, divided
- 8 8 8 oz fresh, presliced baby portabellas
- 2 2 2 teaspoons chopped garlic
- 1 1 1 teaspoon dried thyme leaves
- 1 1 1 (24. oz.) package refrigerated mashed potatoes
- 1/4 1/4 1/4 cup vegetable or chicken broth
Preparation
Step 1
Cut find from Brie and cut into chunks (about 1 cup); chop parsley. Cut pork into 1-inch medallions; coat with seasoning.
Preheat large, nonstick saute' pan on medium-high 1 - 2 minutes. Melt 2 tablespoons butter in pan, until frothy. Add pork; cook 2-3 minutes on each side until browned. Remove pork from pan.
Place remaining 2 tablespoons butter, mushrooms, garlic, and thyme in same pan; cook 3-4 minus, stirring occasionally, or until mushrooms are tender. Microwave potatoes following package directions.
Reduce heat to medium-low. Stir in broth and pork medallions; simmer 3-4 minutes, stirring occasionally, until sauce has thickened and pork is l45 degrees.
Remove pan from heat; stir in Brie until melted. Serve pork with mushroom sauce over mashed potatoes, sprinkled with parsley.