Parmesan and Mushroom Oats with Grilled Pork Tenderloin and Beurre Blanc Drizzle

• Oats: In a medium saucepan, bring 4 cups water to a boil.
• Stir in Gold Label Chicken Base until fully dissolved.
• Add steel cut oats, reduce heat to a simmer, and cook for 20–25 minutes, stirring occasionally until oats are tender and creamy.
• While oats cook, heat olive oil in a sauté pan over medium heat.
• Add shallots and garlic; cook until softened, about 2–3 minutes.
• Add mushrooms and thyme, season with pepper, and sauté until golden and any liquid has evaporated—about 6–8 minutes.
• Once oats are done, fold in sautéed mushroom mixture and Parmesan cheese. Adjust consistency with a splash of warm water or broth if needed.
• Pork Tenderloin: Plate & Garnish: Spoon oats into into warm bowls and top with additional Parmesan, chopped parsley..

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