[FTC Standard Disclaimer] This post is sponsored by Smithfield but any opinions given are my own. The giveaway listed at the bottom is all theirs....I can't afford to send you on a trip to Napa Valley!
It's funny - as a bbq/grilling blogger, a lot of people think that every night we eat something that I cooked for hours. The reality is much different!
Our youngest son plays high school football, which means most days he leaves the house by 6am for his private trainer and after school workouts with the team can have him home anywhere from 5-7pm. Our evening meal schedule is best described as "controlled chaos" and there are plenty of nights when we just need something quick and easy.
This meal last week is a perfect example. Our son got home surprisingly early at 4 PM but threw a curve ball because he had to be back at school by 5 PM for a school function. I needed real flavor and I needed it real fast. Luckily, I had a Smithfield Steakhouse Mushroom Pork Loin Filet.
They come premarinated so they are ready to grill as soon as you open the package. It is seasoned with portobello mushrooms, onion and spices, which sounds like the start of a great rice pilaf....so that's what I did
Steakhouse Mushroom Pork Loin Filet with Spinach Rice Pilaf4 servings
- Smithfield Steakhouse Mushroom Pork Loin Filet, cut into 4 portions & tied
- 4 slices Smithfield Hometown Original Bacon, chopped
- 1/4 cup finely diced shiitake mushroom
- 1 carrot, peeled and finely diced
- 1 shallot, peeled and finely diced
- 2 cloves garlic, peeled and chopped
- 1 cup long grain rice
- 1 teaspoon kosher salt
- 2 cups chicken stock
- 2 cups loosely packed spinach, rinsed and stems removed
- Preheat a grill to medium high heat and preheat a skillet with a thick bottom over a) medium-low heat if using a gas grill side burner or b) medium heat if using a stove top burner.
- Crisp the bacon. Add the bacon to the skillet and cook until browned and crisp, stirring occasionally. Remove with a slotted spoon to a paper towel lined plate and reserve 2 tablespoons of the bacon grease.
- Saute the veggies. Add the mushrooms to the skillet and cook for 3 minutes, stirring occasionally. Add the carrots, cook for another 2 minutes. Add the garlic and shallot. Season with a pinch or two of salt and cook another 2 minutes.
- Cook the rice. Stir in the rice into the veggies and toss to coat with any remaining oil. Cook for about 1 minute until the rice starts to turn golden and you can smell a slightly nutty aroma. Add the stock, remaining salt, cover with a tight fitting lid and cook for 18-20 minutes.
- Grill the Steakhouse Mushroom Pork Loin Filet. Grill the pork filets 7 minutes per side on the two cut/flat sides. Halfway through each side (3 1/2 minutes), rotate each filet a quarter turn if you want cross hatch grill marks [optional but preferred]. Grill the edges of the filets for a total of 7 minutes, turning frequently to brown all of the edges. So that is a total of 21 minutes of grilling (7 first side, 7 second side, 7 edges). Check the internal temperature with an instant read thermometer. Your target is 145°f with a 3 minute rest.
- Finish the rice. As soon as the rice is done, immediately fold in the spinach and cooked bacon. As always, taste for seasoning and adjust if desired. Cover tightly and let sit for at least 5 minutes before serving.
- Serve. You can serve the pork a few ways. The easiest is as a whole filet, just like filet mignon. You can slice it in half and serve as two medallions with the cut side down. You can also slice it into 3 or 4 slices and serve fanned out. All of these ways work and taste great, it's just up to your preferences.
- Shallot - I've used a 1/4 cup of finely diced sweet yellow onion (Vidalia, Walla Walla, etc) and it works just as well. I prefer the shallot though.
- Shiitake mushroom - You can use about any mushroom but shiitake is a flavor affiliate with spinach. My next choice would be portobello or baby bella mushrooms since they supplement the portobello flavor in the pork.
|Normally I'd fire up a kamado type grill but I had about 30 minutes to get dinner on the table so I fired up one of our gas grills.|
|The key to cooking fast is having everything in its place.|