Ingredienti
2 tbsp olive oil
1 large onion
[ 300 g | 10 oz ] mushrooms
1 clove garlic
[ 500 g | 1 lb ] pork tenderloin
[ 125 ml | 1/2 c ] white wine
[ 175 ml | 3/4 c ] cream
milk as necessary
salt and pepper
|
Ricetta
In an oven proof pan, heat the olive oil then add the onion, minced. Cook on medium heat until soft and light brown. Slice the mushrooms and finely mince the garlic then add to the pan.
In a separate pan, brown the outside of the pork tenderloin on high heat, then put the tenderloin on top of the mushrooms and onions. Deglaze the pan with the wine and pour onto pork.
Place in oven preheated to [ 200 C | 400 F ] until done (about 20 mins, or an internal temperature of [ 70 C | 160 F ]).
While the loin rests, blend the mushrooms and onion with the cream, salt, and pepper. Thin the sauce with some milk if necessary.
Cut into thin slices and serve with sauce.
Notes: Use a meat thermometer.
Preheat the serving place and reheat the sauce if you intend to serve the dish warm.
Deglaze: to dissolve juices caramelized in the bottom of pan with a liquid.
Copyright © 2001-2009 Gianmarco Pinton
|