michael-in-phoenix
Well-known member
Pork Tenderloins w/ Mushrooms and Wine
2 pork tenderloins, trimmed of silver and excess fat
kosher salt and fresh ground pepper to taste
2 Tbsp peanut oil (or salad oil, or EVOO)
2 Tbsp. butter
2 large shallots, minced fine, about 4 tbsp.
2 large garlic cloves, minced fine or pressed
2 Tbsp. capers, chopped
1/4 cup cognac
1/4 cup cabernet
1/2 cup chardonnay
2 cups thinly sliced crimini mushrooms
2 cups chicken broth
1/4 cup milk mixed with 2 tbsp. corn starch
Preheat oven to 400 degrees F. Place rack in middle of oven.
Pat tenderloins dry and season liberally with kosher salt and fresh ground pepper, and rub spices into meat. Set aside.
Heat oil in a 12 inch saute pan over med. high heat until hot. Add oil and heat to shimmer. Sear pork on all sides until browned, turning as needed.
Insert oven thermometer into thickest portion of one tenderloin and place entire saute pan with pork into preheated oven. Remove from oven when thermometer registers 135 degrees. Transfer meat to heated platter and cover with foil. Allow to rest.
Place saute pan over med. high heat. Add 2 tbsp. butter. When butter melts, add shallots, garlic and capers. Saute for 2 to 3 minutes. Add cognac, cabernet and chardonnay. Deglaze pan, releasing browned bits. Bring to a boil until wine is reduced to a syrup.
Add mushrooms and saute, stirring often, until mushrooms are fully cooked and begin to color. Add chicken broth and bring to a boil.
Stir milk and cornstarch to mix and add to pan slowly, adjusting amount to reach thickness of sauce you desire. (Or, add any thickener you like; butter and flour, etc.).
Pour 1/3 of sauce over tenderloins, and pass the rest at the table.
Enjoy! (my family did)
Michael
2 pork tenderloins, trimmed of silver and excess fat
kosher salt and fresh ground pepper to taste
2 Tbsp peanut oil (or salad oil, or EVOO)
2 Tbsp. butter
2 large shallots, minced fine, about 4 tbsp.
2 large garlic cloves, minced fine or pressed
2 Tbsp. capers, chopped
1/4 cup cognac
1/4 cup cabernet
1/2 cup chardonnay
2 cups thinly sliced crimini mushrooms
2 cups chicken broth
1/4 cup milk mixed with 2 tbsp. corn starch
Preheat oven to 400 degrees F. Place rack in middle of oven.
Pat tenderloins dry and season liberally with kosher salt and fresh ground pepper, and rub spices into meat. Set aside.
Heat oil in a 12 inch saute pan over med. high heat until hot. Add oil and heat to shimmer. Sear pork on all sides until browned, turning as needed.
Insert oven thermometer into thickest portion of one tenderloin and place entire saute pan with pork into preheated oven. Remove from oven when thermometer registers 135 degrees. Transfer meat to heated platter and cover with foil. Allow to rest.
Place saute pan over med. high heat. Add 2 tbsp. butter. When butter melts, add shallots, garlic and capers. Saute for 2 to 3 minutes. Add cognac, cabernet and chardonnay. Deglaze pan, releasing browned bits. Bring to a boil until wine is reduced to a syrup.
Add mushrooms and saute, stirring often, until mushrooms are fully cooked and begin to color. Add chicken broth and bring to a boil.
Stir milk and cornstarch to mix and add to pan slowly, adjusting amount to reach thickness of sauce you desire. (Or, add any thickener you like; butter and flour, etc.).
Pour 1/3 of sauce over tenderloins, and pass the rest at the table.
Enjoy! (my family did)
Michael