Pork with Mushrooms and Brie Sauce over Mashed Potatoes

Our regular grocery store is Publix. We like the quality of the products and the cheapness of the buy one get one deals, but every so often they provide an additional benefit.

In this case, we were tempted by the delectable odors wafting from the sample booth, and picked up a recipe that we’ve tried twice now and enjoyed both times! I’m afraid we disappointed the server at the counter who must have had many people say “I’ll get that next week” but I actually meant it. I’d already decided what that week’s meals would be, and wasn’t about to change my list.

But next week I put it on the meal list, and we made it. It didn’t impress the 6-year-old, but I suspect he’s going to have to put up with it a few more times over the years. Maybe it will grow on him.

It’s fairly simple, and although there is a bit of moving things from pan to plate and back, it’s not super complicated. You could do it on a weekday, or use it as an easy Sunday meal. As with many things, the quality of the ingredients will have a big impact on how well it turns out. Don’t substitute cheap pork! it needs to be tender with a fairly brief cook time.


A wedge of Brie, 7-8 oz (I used that much the first time, and less the second; it’s needed for thickening the sauce so don’t skimp)
Chopped parsley (I am dubious about the value of parsley and rarely get any; I don’t think it suffers without)
1 pork tenderloin, about 1 lb (pork tenderloin chops also work if they’re substantial – make sure to allow for the weight of the bone when selecting your package)
1 teaspoon Montreal Steak Seasoning (we used instead some seasoning we bought in Montreal at a sandwich joint-lovely stuff, you should get some)
4 tablespoons of butter, divided (I used more, because I am like that with butter)
8 oz fresh presliced baby portabellas (I used both white and portabella at different time; they both work, but portabella is better)
2 tsp chopped garlic (I was in one of my “don’t want to smell like garlic for three days because after two decades of cooking I still don’t know how to chop garlic” moods and used prechopped. You do you, though.)
1 tsp dried thyme (plus a bit of Penzeys Mural of Flavor)
1 24-oz container refrigerated mashed potatoes (I used that the first time because it was B1G1, and the second time I made real mashed potatoes myself)
1/4 cup vegetable or chicken broth


1) Cut the rind from the Brie, discard rind, and dice the cheese into chunks.
2) Cut pork into medallions/cubes and coat with seasoning
3) Preheat a large nonstick pan
4) Melt 2 tablespoons (or more, if you’re like me) of butter in the pan, and brown the pork – don’t cook completely but do make sure they’re more than seared.
5) Remove from pan and set aside.
6) Place remaining butter, thyme, garlic, and mushrooms in the pan and saute until tender, about 3-4 minutes. Microwave the refrigerated potatoes if you didn’t start peeled potatoes in boiling water 15-20 minutes ago already.
7) Reduce heat to medium-low, stir in broth and pork, simmer 3-4 minutes until sauce has thickened (you can be mashing your real potatoes during this time if you like) and check pork for doneness (thermometer will read 145, or you can just cut the biggest chunk in half and check the color of the middle. I’m reckless that way.)
8) Remove from heat, stir in the Brie, and stir until just melted. Serve immediately over the mashed potatoes, before the cheese tries to clump back up. Sprinkle with parsley, if you like that.

I hope you enjoy this. Let me know if you try it, and if you change anything – I might want to try your tweaks!

If you enjoy classic adventure television and movies, then come visit our other blog, where we’re enjoying thrilling shows from the seventies in the company of our six year-old son. It’s called Fire-Breathing Dimetrodon Time and it’s updated several times each week!