Directions:

• Chop 1lb button mushrooms into even pieces and dice ½ of an onion. Slice the other half of the onion into thin, half-moon slices.

• In a large pan over medium heat, sauté onions in 1 tbsp butter. Cook for 3-5 minutes and then toss in the mushrooms and sauté until soft, about 10-15 minutes depending on the size of your mushroom pieces.

• With about 2 minutes left for cooking the mushrooms, slice 3 cloves of garlic and toss them in with the mushrooms. Stir to combine and cook for at least 2 minutes. Once the mushrooms are softened and have shrunk in size, remove ⅓ of the mushrooms and set those aside.

  

• Toss in 1 sprig of thyme and 1 cup stock with the mushrooms and bring to a boil.

• Boil for 5-10 minutes.

  

• After 5-10 minutes, using an emersion or a regular blender, blend the mushrooms with 1 cup milk and 1 tsp salt and ½ tsp pepper. If the mixture is looking too thick, add ¼ - ½ cup of stock and blend to combine.

• Pour the soup back into the pan and bring back to a boil and boil for 5 minutes stirring often. The soup should be thickening up just a touch and ready for use. Set aside.

• Preheat oven to 350F

• Roll pork loin in spice mixture of 1 tsp each of paprika, smoked paprika, garlic powder, onion powder, salt, oregano, thyme, cayenne, and black pepper and press mixture into pork. Make sure it is pressed well and fully coated, you do not want the spices falling off in the pan.

• In a cast iron pan, set over medium high heat, sear the pork loin. Make sure to not move or touch the pork loin until you are rotating it to another side or else the sear will not complete.

• Sear for 1 ½ - 2 minutes per side. If your pan/stove top run hot go for 1 ½ minute. You are looking to char the outside, but there is a fine line between blackened and burnt. Once all sides have been seared, move the whole cast iron pan to the oven and cook on 350F for about 30 minutes. Cook times will vary so make sure to use a thermometer to check the temp. It should register 150F before you pull it from the oven.

  

• Place a large pot, filled with water, over medium high to high heat. Once the water is at a boil, pour in the green beans and par boil them for 2 minutes. After 2 minutes, drain them and move them to a casserole dish or baking dish.

• Pour the mushroom soup and reserved mushroom pieces in with the green beans and toss to combine and coat everything. Place dish in the oven bake for 20-30 minutes.

• In a mixing bowl, toss the half moon slices of onion, ½ tsp salt, a few cracks of black pepper, 1 tbsp corn starch and 3 tbsp flour. Toss to coat well.

• Place a large pan or pot over medium high heat and fill with a couple of cups of oil. Once oil has reached 350F toss in the dredged onion slices. Fry the onions until crispy, about 2-3 minutes. (If you do not have a thermomotor to test the oil them, the handle of a wooden spoon can let you know if the oil is ready. Or you can toss in a slice of onion. You want to see big bubbles either way, not little ones.)

  

• Once onions are crisp, remove from oil and drain on some paper towels. With about 5 minutes left on the green bean casserole, top the casserole with the crispy onions and finish cooking. Don’t go longer than 5 minutes as you will risk burning the thin onions.

  

• Pull the pork from the oven and let rest at least 5 minutes before slicing.

• Once sliced serve and top with any remaining pan and spice juices.

Disclaimer: The content provided on Guiding Meals is for informational purposes only and should not be considered as dietary advice. While we strive to offer delicious recipes and culinary inspiration, it’s important to note that we are not licensed dietitians or nutritionists. Readers are encouraged to consult with qualified healthcare professionals for personalized dietary recommendations.

Additionally, when preparing recipes featured on Guiding Meals, please ensure that all food is cooked to the recommended temperatures as outlined by food safety guidelines. Food safety is paramount, and we encourage our readers to prioritize proper cooking techniques and hygiene to prevent any potential risks.

By using the recipes and information provided on Guiding Meals, you acknowledge and agree to the above terms. Your health and safety are important to us, and we encourage responsible cooking practices.