Pork Loin with Peppers, Mushrooms, N’ Onions

This meal only took about 20 minutes to prepare and it tasted gourmet – even as my two year old cave boy sat on the table and tore into his piece like it was still trying to get away….

Pork Loin with Peppers, Mushrooms, N’ Onions

2 organic red bell peppers sliced

1 package of sliced porcini mushrooms

1 red onion sliced

1 thinly sliced pork loin

1/2 cup of Kerrygold Pure Irish butter

4 cloves of garlic minced

1/4 – 1/3 cup chicken broth

1-2 tbsp caraway seeds

sea salt and crushed black pepper to taste

2 tbsp of olive oil

In a large saute pan melt the butter and saute the peppers, mushrooms, garlic, and onions until the veggies are tender. Add the chicken broth and bring to a simmer, reduce down until it turns into a thick sauce.  Meanwhile, heat the 2 tbsp of olive oil over medium heat in another saute pan.  Place the thinly sliced pork loin in the oil and season with a little sea salt, black pepper, and caraway seeds. Cook for 2-3 minutes on each side and make sure to season both sides of the pork loin.  Serve on a platter topped with the peppers, mushrooms, and onions.

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  1. ashley says

    I made this for my family last night and they loved it! Since I’m no longer at cross fit your blog has given me my Sara fix. Miss you and thanks for sharing.

  2. Nick says

    Made this last last night and it was just plain amazing! My 9 yo son really enjoyed it too, even the veggies!


  3. Cassie says

    Just want to say I love your site and love the few things I’ve made.
    Made this one last night for dinner and my family just loved all the flavor it had. Wouldn’t change a thing!!!

  4. kara says

    Thanks for the great recipes!!! Two questions: First, what is the Irish Butter that you mention? Second, is there a dairy free substitute for it??? Perhaps coconut butter?
    P.S. I’m enjoying chicken salad (right now!) made from leftovers of the super easy Roasted Chicken recipe you posted! Thanks!!!

    • Sarah says

      The Irish butter I find at Trader Joe’s, it’s called Kerrygold but I think you can find it at other super markets as well. I actually made this same dish the other night and I just used olive oil with the peppers and mushrooms instead of butter and it was just as good!

  5. Erica says

    Love your blog! Where did you get your pork? The Pork Guy (my name for him) at the farmers mkt asked me what “kind” of loin, and Trader Joes had a long skinny thing called a pork “tenderloin” but it didn’t look as lean as what is in your pics. (I’m in SoCal and our TJ’s meat selection down here is decidedly less paleo-friendly than what I’ve seen from the pics of your groceries.)

    Since non-grass-fed meat is supposed to be lean, and since I don’t think there’s any such thing as grass-fed pork, I’m thinking I’m supposed to find the leanest cut possible. How do you choose cuts of pork?

    Many thanks!

    • Sarah says

      Hey Erica!
      The pork loin in the pic is from TJ’s. It was pre sliced and packaged, I think it was just called “pork loin”. I have also bought the pork tenderloin that you mentioned and have made it in the crockpot and it’s really good too. I also have made this dish from bigger traditional pork chops given to me from my brother who raised a couple of pigs last year. Yummm….. I think any pork chop of pork loin would work you just would have to cook it longer if it’s not sliced as thin. Good luck!!

  6. Sally says

    I just found this recipe and I have some leftover pork tenderloin. Do you think that you could reheat the tenderloin and add the veggie and it would be as good?

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