Directions

1. With the ProBond Essential 3.5qt TITUM NonStick Pan, pre-heated over medium heat, add the bacon. Cook to brown lightly and render some of the fat. Remove to a plate or bowl and leave a bit of the bacon fat in the pan.

2. Add the pork, seasoning it with salt and pepper. Sear over high heat to brown and cook on all sides. This will take 4-6 minutes. Remove to the same bowl or plate as the bacon with the juices.

3. Return the pan to the heat and sauté the onions with a pinch of salt until translucent, 3-5 minutes. Add the garlic and cook until you can smell the aroma, a minute more. Add the mushrooms and butter and cook with another pinch of salt until the mushrooms begin to wilt and brown.

4. Sprinkle the flour over the mixture in the pan and stir to incorporate. Return the pork and juices to the pan. Deglaze with the cooking wine. Stir to coat the mixture well to ensure the flour is completely absorbed. Add the stock and Worcestershire sauce and bring to a simmer. Cover and cook on low heat for 10-15 minutes.

5. Remove the lid and if the liquid is too thin cook for an additional few minutes, uncovered. Stir in the sour cream or crème fraiche and do not bring to a boil. Finish with paprika, black pepper and adjust seasoning as needed.

6. Stir in the spring vegetables, gently heating through. Serve garnished with herbs and fresh Parmesan cheese over mashed potatoes, buttered noodles or polenta.