Pork Tenderloin with Polenta Cakes
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| terry kurlin foodtv |
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| | mushrooms |
| 2 lb. | button mushrooms |
| 6 cup | beef broth (not bouillon) you may use canned consomme or beef |
| | broth |
| 2 cup | french onion soup (may use canned french onion or homemade) |
| 1 stick | unsalted butter |
| 2 cup | red wine |
| 1 Tbsp | fresh rosemary (optional) |
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| pick mushrooms that are small and the gills on the underneath side are |
| closed. gently wash mushrooms and drain. put all the mushrooms in large |
| dutch oven and begin cooking on medium heat. water will be rendered from |
| the mushrooms. if no liquid is rendered from the mushrooms, add 1 cup of |
| broth to begin cooking. when the mushrooms have shriveled, add the broth |
| and the onion soup. cook slowly for about 2 hours until the mushrooms |
| are darker in color and tender. if more liquid is needed, add water. |
| after 2 hours add the wine and cook 1 hour more. the liquid should be |
| reduced by 2/3 by now. add the rosemary and butter and keep warm. |
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| | pork tenderloin: |
| 1-1/2 lb. | pork tenderloin |
| | flour |
| | salt and pepper to taste |
| 1 Tbsp | oil or butter |
| 2 to 3 Tbsp | red wine |
| | pat butter |
| | fresh rosemary sprigs (one per guest) |
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| preheat oven to 450 degrees. flour the tenderloin and shake off all the |
| flour you can. add salt and pepper. in a skillet over medium high heat, |
| heat about 1 tablespoon of oil or a mixture of oil and butter. sauté the |
| tenderloin until seared on all sides. put in oven in skillet and roast |
| for about 8 to 12 minutes until internal temperature is 170. remove loin |
| and keep warm. deglaze the pan with wine, reduce by half and add a pat |
| of butter. add tenderloin back to pan and keep warm. |
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| | polenta cakes: |
| 1 package | polenta |
| 1 | egg beaten |
| 1/2 cup | flour |
| 1 Tbsp | parmesan cheese |
| | salt and pepper to taste |
| | oil |
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| wrap polenta in cling wrap and refrigerate until firm. cut polenta into |
| rounds and dip in egg that has been beaten and dredge in flour mixed |
| with parmesan cheese, salt and pepper. fry in oil until golden brown. |
| drain on paper towels. make 2 per person. |
| to serve: place 2 polenta cakes on the plate 1 slightly overlapping the |
| other. slice tenderloin and allow 5 to 6 slices per person. add |
| drippings from pork loin to mushrooms. spoon mushrooms with gravy over |
| meat and polenta. stand a spring of rosemary in center spearing the |
| meat. if you want a fragrant presentation, you can light the rosemary |
| after if has been slightly dried in the microwave. |
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| green bean bundles: fresh long green beans about a dozen per person 1 |
| red bell pepper, cut into thin strips same shape as green beans strips |
| bacon flattened and cut in half |
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| make bundle with green beans and bell pepper and wrap with bacon. you |
| can either tie bacon or use a toothpick. place bundles in glass pie |
| plate with another pie plate on top and microwave on high until beans |
| are crisp tender and bacon done. remove toothpicks and serve. |
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| (ID: 4222) Mirror: rec.food.recipes: Tue, Dec 28, 2004 |