Pork Aux Champignons (French Pork With Mushrooms)

twissis's Note:

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. :-)

• Total Time: 1 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 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

Directions:

1. 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.
2. Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
3. 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.
4. 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.

Reviews

[Can't Cook Worth a Lick]

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.

[Rock Star Mama]

This was amazing. To make it a bit healthier I served it with brown rice & the sauce soaked into the rice, making it taste better. I also added some fresh chopped spinach on the top just as a garnish but as it warmed it sort of took on a casserole texture and was delicious.