PORK & MUSHROOMS IN GRAVY

PORK & MUSHROOMS IN GRAVY
2 tablespoons oil
1 pound raw pork shoulder, cut into bite-size cubes
1 large onion, slivered (about 5 ounces)
Seasonings of your choice *
8 ounces fresh mushrooms, sliced
1/4 teaspoon xanthan gum
1/4 cup heavy cream
1 tablespoon dry white wine

In a large skillet or wok, heat the oil over medium-high heat. Add the pork and onions and the seasonings of your choice. Cook until the meat is browned on the outside. Cover the pan and turn the heat to low; simmer about 20 minutes until the pork is tender. Add the mushrooms and cook until tender. Push the pork to one side of the pan so that it's not submerged in the juices. Sprinkle the xanthan gum over the meat and quickly stir in. Stir until the juices have thickened. Stir about 1/4 cup of cream and a little wine. Cook and stir until heated through. If you don't have enough pan juices, you can add a little broth or water to make more gravy.

Makes about 4 servings

* I used a combination of salt, pepper, garlic powder and onion powder.

Per Serving: 340 Calories; 28g Fat; 17g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This is a variation of my Pork & Mushroom Stir-Fry. I was making that recipe today and decided to try adding some cream to make a sort of gravy and it came out very nice. Mashed cauliflower would go very well with this. Click the photo to see a close-up.

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