Entree
6 servings
25 minutes
45-50 minutes
Chef Tom Fraker
2 pork tenderloins (1¼ pounds each)
2 tablespoons unsalted butter
2 ounces Dried Oyster Mushrooms, reconstituted
2 cloves peeled garlic, minced
1 tablespoon sherry
Salt and pepper to taste
1 Organic Bell Pepper, use Red Bell Pepper, sliced 1/8 inch thick
2 tablespoons extra virgin olive oil
2 1/2 teaspoons dried sweet basil
1 1/2 cups chicken broth
Preheat oven to 350ºF.
In a sauce pan, melt the butter over high heat.
Add the reconstituted mushrooms and the garlic. Sauté until tender.
Add the sherry, season with salt and pepper and cook until nearly dry. Toss with the bell pepper and set aside.
Meanwhile, slice the tenderloins lengthwise, down the middle, but not completely through.
Stuff the tenderloins with the mushroom filling and tie them with butchers twine.
Next, in a large iron skillet, heat the olive oil over high heat. Season the pork on all sides with the salt, pepper and basil.
Carefully place the tenderloins in the skillet and sear on all sides.
Pour the chicken broth into the pan, cover with foil and place in the oven. Cook until you achieve an internal temperature of 140ºF. Take the tenderloin out of the oven and let it rest for 5 or 10 minutes before slicing.
For a nice presentation, slice the tenderloin into medallions and arrange over garlic mashed potatoes.
Leave a comment