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Pork with Mushrooms and Brie Sauce Over Mashed Potatoes

Pork with Mushrooms and Brie Sauce Over Mashed Potatoes
Total Time:
25 minutes


1 wedge Deli Brie cheese (7–8 oz)
2 tablespoons fresh Italian parsley
1 pork tenderloin (about 1 lb)
1 teaspoon Montreal steak seasoning
4 tablespoons unsalted butter, divided
8 oz sliced baby portabella mushrooms
2 teaspoons chopped garlic
1 teaspoon dried thyme leaves
1 (24 oz) package refrigerated mashed potatoes
1/4 cup vegetable (or chicken) broth


  1. Cut rind from Brie and cut into chunks (about 1 cup); chop parsley. Cut pork into 1-inch medallions and coat with seasoning (wash hands).
  2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Melt 2 tablespoons butter in pan, until frothy. Add pork and cook 2–3 minutes on each side until browned; remove from pan.
  3. Place remaining 2 tablespoons butter, mushrooms, garlic, and thyme in same pan; cook 3–4 minutes, stirring occasionally, or until mushrooms are tender. Microwave potatoes following package instructions.
  4. Reduce heat to medium-low. Stir in broth and pork medallions; simmer 3–4 minutes, stirring occasionally, until sauce has thickened and pork is 145°F. Remove pan from heat; stir in Brie until melted. Serve pork with mushroom sauce over mashed potatoes, sprinkled with parsley.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 560, Total Fat 32.00g, Sat Fat 19.00g, Trans Fat 0.00g, Chol 150mg, Sodium 960mg, Total Carb 20g, Fiber 2.00g, Sugars 3g, Protein 33g, Calc 6%, Vit A 15%, Vit C 4%, Iron 10%

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