Prep 20 mins
Cook 50 mins
A recipe pulled out of the local paper that I quickly "Frankensteined" to use what I had on hand.
- 1⁄2 cup beef stock
- 1⁄8 teaspoon thyme
- 1⁄8 teaspoon rosemary
- 1 lb mushroom, caps sliced, stems reserved (mixed varieties)
- 2 -3 tablespoons canola oil
- 4 slices bacon or 4 slices prosciutto, chopped
- 2 green onions, sliced
- 1⁄2 cup dry white wine
- 1 cup whipping cream or 1 cup half-and-half
- 2 1⁄2 lbs pork tenderloin, cut into 1/2-inch slices
- 1 teaspoon parsley, minced
- salt & pepper
- Heat beef stock to a simmer in a medium saucepan over medium heat; add thyme, rosemary and mushroom stems. Simmer 30 minutes.
- Heat 1 Tbs of the oil in a large skillet over medium-high heat; add bacon & green onions. Cook stirring occasionally, until bacon is crisp; add sliced mushroom caps. Cook stirring often, 3 minutes. Add 1/4 cup of the wine; heat to a simmer. Simmer 10 minutes. Add beef stock/mushroom mixture and the cream (or half-and-half) to skillet; heat to a simmer. Simmer 15 minutes.
- Meanwhile, in a separate heavy skillet heat 1 Tbs of the oil over high heat until very hot, cook tenderloin slices, in batches, adding more oil if necessary until lightly browned, about 2 minutes per side. Season with salt & pepper to taste (remember bacon/prosciutto can be salty). Set aside, keep warm.
- Add remaining 1/4 cup of wine to the heavy skillet the tenderloin was cooked in; cook, stirring to scrape up browned bits, until wine reduces by half, 5 minutes. Add this to the simmering mushroom sauce. If mushroom sauce seems thin - thicken with 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water. Add parsley & pepper to taste. Serve pork with sauce.
This was a tasty pork recipe. I loved the mushroom sauce. I did omit the salt because of the bacon. Very good! Thanks KJK#5