Balsamic Pork with Mushroom Rice and Peas

Instructions

1. Dice the red onion, mince the garlic, and thinly slice the mushrooms. Pat the pork loin dry. Do not rinse the pork. Season it on all sides with kosher salt and black pepper, then wash the cutting board, knife, and hands with soap and water before touching anything else.
2. Heat the light olive oil in a large skillet over medium-high heat. Add the seasoned pork and sear for 3-4 minutes per side, until deeply golden and the thickest part reaches 145°F (63°C) on an instant-read thermometer. Transfer it to a clean plate and let it rest for at least 3 minutes before slicing.
3. Add the red onion and mushrooms to the skillet with a small pinch of salt. Cook for 4-6 minutes, stirring occasionally, until the onion is translucent and the mushrooms are golden and their moisture has cooked away.
4. Add the garlic and dried thyme, and cook for 30-60 seconds, until fragrant. Stir in the rice and cook for 1-2 minutes, until the grains are lightly toasted.
5. Pour in the chicken broth and add the frozen peas. Bring to a gentle simmer, cover, and cook for 15-18 minutes, until the rice is tender and the liquid is absorbed. Turn off the heat and let it stand covered for 5 minutes, until the rice is fluffy and the peas are hot.
6. Stir the balsamic vinegar into the rice and taste, adjusting with salt and black pepper. Slice the rested pork and serve it over the rice, with the pan juices spooned over the top.