Prep 25 mins
Cook 1 hr
This definitely company-worthy & easy-to-fix recipe from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin (& the pic) made my eyes grow wide & my mouth water. Per his intro, "The art of simmering is a very important part of bistro cooking. All you have to do is combine all the ingredients, put them in a skillet (or casserole dish) & allow to cook b4 enjoying the rich flavors." Even that part of the recipe won me over. A white Burgundy (Rully or Pouilly-Fuisse) was suggested to accompany this dish. *Enjoy* ! *Edited To Add* In response to reviewer comments, I added the word *whole* to help describe the spice cloves, suggested med-sized shallots & gave options for the onion ingredient. :-)
- 800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
- olive oil (for frying)
- salt & freshly ground black pepper
- 500 g button mushrooms
- 2 garlic cloves (minced)
- 1 bay leaf
- 2 whole cloves
- 3 shallots (med size)
- 8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
- 1 small fresh thyme sprig
- 250 ml single cream
- Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
- Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
- Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
- Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.
This recipe is incredible. I can't believe it doesn't have a thousand reviews - what a find! Aside from it tasting fantastic, it made my house smell positively dreamy. :-) I just wanted to mention to anyone thinking of using thawed frozen pearl onions, don't bother. They basically disintegrate into the sauce. Peeled fresh pearl onions is the way to go, and I'll be doing that next time. No shortcuts in French cooking! I will definitely be using this recipe to impress company. Thanks for posting it!
I loved this recipe. I should've paid attention when my mom tried to teach me things in the kitchen all those years ago, because now I want to be a good cook, but I'm not. Anyway, this recipe was easy (and fun) for a novice like me and the taste was really, really good. I couldn't believe I actually made a gravy and it tasted great! I'll make it again soon.