Recipes
Pork Tenderloin with Portobello Sauce
- 2 lb Pork Tenderloin
- 8oz J& M baby portobello mushrooms (quartered)
- ½ ea yellow onion (sliced thin)
- 6oz Tidal School Wine (red or white)
- salt and pepper
- 8oz water or stock
- 4 oz Hiland Half and Half
- oil for sautéing
Instructions
Cut the tenderloin across the grain into approximately 2 inch pieces. Stand them up on end and pound them to about a half an inch with a heavy knife or meat mallet. Heat skillet and add the oil and sear the pork on both sides until cooked through. Remove the meat and sauté the mushrooms and onions until golden brown. Deglaze the pan with the wine and reduce by half. Add the water (or stock) and Hiland half and half. Reduce this mixture until thickened and add the pork back to the pan until you are ready to serve. Serves 6.
Filed Under
- Pork