Skillet Pork Loin with Mushroom Pan Sauce & Roasted Spaghetti Squash
This quick skillet supper uses one of the best meat deals in your list and pairs it with deeply savory mushrooms and sweet roasted delicata-like strands of spaghetti squash. It eats cozy and hearty, but still feels lighter than a steak-and-potatoes repeat.
Back to full listIngredients
- Kroger Fresh Natural Pork Loin Boneless 1 lb $2.99/lb sale
- Spaghetti Squash 1 medium, about 2 lb $1.49/lb
- Kroger Whole Baby Bella Mushrooms BIG DEAL! 8 oz $6.00/24 oz
- Jumbo Yellow Onion 1/2 lb $1.49/lb
- Garlic 2 cloves $1.50 each
- Fresh Organic Lemon 1/2 lemon $1.69 each
- Thyme or rosemary optional small pinch $2.79 each if purchased
- Olive oil, butter, salt, black pepper as needed pantry
Instructions
- Prep 1 medium spaghetti squash, about 2 lb ($2.98 at $1.49/lb), by halving lengthwise and scraping out the seeds. Slice 8 oz baby bella mushrooms (about $2.00 from the $6.00/24 oz package), thinly slice 1/2 lb jumbo yellow onion ($0.75), mince 2 garlic cloves (about $0.20), and cut 1 lb boneless pork loin ($2.99/lb sale) into 4 medallions or thick slices. Season the pork with 3/4 teaspoon salt and black pepper.
- Rub the cut sides of the 2 lb spaghetti squash with 1 tablespoon olive oil and a little salt. Roast cut-side down at 425°F for 25 to 30 minutes until tender.
- While the squash roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the 1 lb pork loin medallions for 3 to 4 minutes per side until nicely browned and just cooked through. Transfer to a plate to rest.
- Reduce the skillet to medium. Add 1 tablespoon butter or olive oil, then add the 1/2 lb sliced jumbo yellow onion and 8 oz sliced baby bella mushrooms. Cook 6 to 8 minutes until the mushrooms brown and the onions soften.
- Add the 2 minced garlic cloves and, if using, a pinch of thyme or rosemary. Cook 30 seconds. Add 2 tablespoons water and 1 tablespoon lemon juice from the 1/2 lemon, scraping up the browned bits. Simmer 1 minute and season with salt and pepper to taste.
- When the spaghetti squash is tender, use a fork to scrape the 2 lb squash into strands. Toss the strands with 1 teaspoon olive oil, a pinch of salt, and a little black pepper.
- Slice the rested 1 lb pork loin medallions if desired. Serve the pork over the mushroom-onion pan sauce with the spaghetti squash alongside.
Cook time: 35 minutes
Estimated cost: $13-17
Health notes: About 480-580 calories per serving. Excellent protein, lower saturated fat than many red-meat dinners, and a nice fiber boost from spaghetti squash and mushrooms. Add extra greens on the side if you want even more volume for very few calories.
Drink pairing: Pinot Noir is ideal here, echoing the pork and mushrooms without overpowering them. A juicy Gamay also works beautifully if you want something brighter and lower in tannin.