Portobello Pork Tenderloin
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| Cooking Difficulty | |
| Serves | 2-4 |
| Method |
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| Products Used |
Ingredients
2 Seasoned Pork Tenderloin or
1 Pork Tenderloin or
1 Pork Tenderloin (Twin Pack)
2 cloves garlic, chopped
1/4 tsp ground nutmeg 1 mL
2 cups Portobello mushrooms 500 mL
1/2 cup dry white wine 125 mL
1/2 cup whipping cream (35%) 125 mL
2 tsp fresh parsley, chopped, for garnish 10 mL
salt and fresh ground pepper to taste
1/4 cup green onions, sliced 60 mL
2 tbs butter 30 mL
Cooking Difficulty
Preparation:
In a latge skillet saute green onions and garlic in half the butter for 2-3 minutes over medium heat. Add mushrooms and cook for a further 2-3 minutes. Add wine and nutmeg; boil until volume of liquid is reduced by half. Add cream and continue to simmer until liquid becomes lightly thickened, about 1 minute. Season to taste. This can be prepared ahead.
In a separate skillet brown tenderloin slices in remaining butter for 2-3 minutes over medium heat, leaving pork slightly pink. Heat mushroom sauce and add tenderloin slices and any cooking juices, simmering until just heated through. Garnish with fresh chopped parsley and serve.
FOR 2 TENDERLOINS: Double all ingredients except for the following use: 3 cups (750 mL) diced portobello mushrooms, 3/4 cup (175 mL) each white wine and cream. Cooking times remain the same.
