I couldn’t resist a recipe salute to my home state of Oregon! The harmonious flavor combination of a nice Oregon Pinot Noir, toasted hazelnuts, and mushrooms is hard to beat. You can use any red wine you prefer, but a Willamette Valley Pinot Noir is a perfect addition to this dish and your wineglass. (Yes, I’m biased.) Food on the go never tasted so good!
CONTAINER #1
4 boneless pork loin chops, cubed
CONTAINER #2
1 leek, green part discarded, white end sliced in half, washed, then sliced into half-moons
16 ounces white button mushrooms, sliced
CONTAINER #3 (SAUCE)
2/3 cup Pinot Noir or red wine of your choice
½ cup chicken broth
1 tsp Dijon mustard
1 small shallot, minced
1 clove garlic, minced
CONTAINER #4
½ cup toasted hazelnuts, coarsely chopped
FOR SERVING DAY
2 TBSP coconut oil
Sea salt to taste
Freshly ground black pepper to taste
Serves 4
Prep Day:
Place the pork in airtight container #1, and refrigerate it.
Place the sliced leek and mushrooms in airtight container #2, and refrigerate it.
Place the wine, chicken broth, mustard, shallot, and garlic for the sauce in a jar with a tight-fitting lid (container #3). Shake it to combine the ingredients, and refrigerate it.
Place the hazelnuts in container #4, and set it aside.
Serving Day:
In an electric skillet set to medium heat, heat the coconut oil.
Sprinkle the pork with sea salt and pepper, and add it to the skillet. Stir to coat the pork with the oil, and cook until it has browned, about 2 minutes. Stir again.
Add the leek and mushrooms. Cook, stirring occasionally, until they have softened, about 2 minutes.
Shake the jar of sauce to combine. Pour the sauce into the skillet, and bring the liquid to a boil. Reduce the heat, and simmer, uncovered, for 4 minutes.
Serve the pork with a sprinkle of hazelnuts.
