Mediterranean homestyle main course.
A warm, traditional homestyle pork dish with tender slices, golden mushrooms, garlic, parsley, and a light lemon finish. Rustic, Mediterranean, comforting, and perfect with crusty bread or creamy polenta.
Recipe video
Pat the pork dry with paper towels, slice it evenly, and season with salt, pepper, and thyme; wash hands and utensils after handling raw pork.
Clean the mushrooms with a damp cloth and slice them thickly.
Heat 20 ml / 1 1/2 tbsp olive oil in a wide skillet over medium-high heat.
Sear the pork in one layer for 2–3 minutes per side until lightly browned; remove to a plate.
Lower to medium heat, add the remaining oil and onion, and cook for 4 minutes until soft.
Add garlic and cook for 30 seconds, just until fragrant.
Add mushrooms and a pinch of salt; cook for 6–8 minutes until they release moisture and brown.
Sprinkle flour over the mushrooms and stir for 1 minute to remove the raw taste.
Pour in the wine or stock, scraping the browned bits from the pan; if using wine, simmer briefly so the sharp alcohol aroma fades.
Add warm stock and return the pork with any juices to the skillet.
Simmer gently for 8–10 minutes until the pork is cooked through, reaches 63°C / 145°F in the thickest pieces, and the sauce lightly thickens.
Stir in butter, lemon zest, and half the parsley.
Taste and adjust salt, pepper, and lemon.
Rest off the heat for 3 minutes, then serve with parsley and lemon wedges.
