Busy school nights need easy, healthy meals. Try this delicious low carb recipe for Pork Medallions with Creamy Sautéed Mushrooms. Ready in 30 minutes or less!
Labor Day has come and gone, the kids are back in school, and life is settling back into the busy school year routine. You need easy weeknight meals. Trust me, I understand, I need them too. Our fall schedule is absolutely crazy: three school age children means three different sets of homework and assignments every night. Three kids in soccer means five different soccer practices and several soccer games per week. One middle school kid with some learning difficulties means three tutoring sessions per week. Two parents with full time jobs means that we can’t always tell whether we are coming or going. We’re just trying to keep up!
As a food blogger who works from home, you might think I can whip up healthy, delicious dinners at my leisure. Not so! Running this time-intensive business while attempting to juggle my kids’ schedules can leave me in the same sort of panic every busy parent has. The, “oh my goodness, I worked like crazy all day and I barely thought about dinner, now what the heck am I going to do?” panic. Sound familiar? I’d say I get that panicky dinnertime feeling at least twice a week. Some weeks are worse than others.
One possible solution: grab some Smithfield® Marinated Fresh Pork from Safeway and you have dinner, ready in 30 minutes or less. You can just roast it as is, of course, but it’s more versatile than you think. Don’t be afraid to get creative! Regular pork tenderloin can often be dry because it doesn’t contain a lot of fat. And marinating it yourself requires several extra hours. But Smithfield Marinated Fresh Pork is always juicy so you can grill it, roast it, sauté it or even pan fry it and it’s as tender and flavorful as ever. Perfect for any night of the week.
In need of a quick dinner, I hit Safeway this past week and grabbed a Smithfield Marinated Slow Roasted Golden Rotisserie Pork Tenderloin, some sliced mushrooms, and some cream. I snipped a few sprigs of rosemary from my plant when I got home, heated up a skillet, sliced the tenderloin and pan-fried the slices. Then as it rested, I sautéed the mushrooms. Dinner was done in about 20 minutes. And oh my, it was so good! This is definitely going to become a staple in our house.
For more delicious Smithfield Fresh Pork recipes, visit Real Flavor, Real Fast
This is a sponsored conversation written by me on behalf of Smithfield®. The opinions and text are all mine.