"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 05-10-2015, 07:38 PM   #1
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Rocklobster's Pork Tenderloin w/Mushrooms in Cream Sauce

Cooking GF one of her favorites today. As usual, you can substitute or omit ingredients to your taste, but this is what I did. Not as hard as it looks and 90% of success is preparation....Ingredients are pork tenderloin, a mix of garlic, shallots and onions, white mushrooms, white table wine, olive oil, cream, thyme, fresh parsley, paprika.

I cut the tenderloin diagonally in medallions, pounded them out and dredged them in flower. Chopped the garlic, shallots, green onions and set aside. Got the pork going in a hot pan with olive oil. Fried both sides until browned and removed them to another plate. Turned down the heat to med/high.Then, in the remaining oil(add a bit more if you need to) I threw in the garlic and shallots. Sauteed them until translucent, then, added the shrooms..Stirred them around until the mushrooms begin to brown a bit and look sweaty(:p). At this point I deglazed the pan with about a quarter cup of white wine and kept stirring and scraping until it reduced to about half..Get your egg noodles going in a pot at this point. They take about 7 minutes so now is a good time...In with the cream at this point, about 1/2 cup, and the seasonings. Thyme, paprika, some of the parsley, fresh black pepper. Let this come to a boil and watched it reduce for a 2-3 minutes. After that, I put the pork back in and let it continue to finish for another 3-4 minuts on a fairly good simmer/slow boil. Test it for salt and add what you think is necessary. You can see the sauce thicken and don't let it go too long because it will continue to thicken while you drain your noodles, add the butter and parsley. You can stop the pork dish a few minutes early and cover and let sit while you prepare the noodles and veg.....
Anyway, there you have it. Serve it on your buttered noodles with some yummy and very rich sauce on top along with some of your favorite veg....Bon Apetit! Thanks for reading!!

__________________

__________________
Rocklobster is offline   Reply With Quote
Old 05-10-2015, 07:47 PM   #2
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,891
Good golly, that looks just fantabulous Rock! Thanks for the great instructions and pictures. I'll definitely be making this soon.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-10-2015, 07:54 PM   #3
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,893
Send a message via Skype™ to taxlady
I'll have to try that. It's a lot like a pork/mushroom/herb sauce dish I do, but kicked up with the shallots, garlic, and wine.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-10-2015, 08:42 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,128
Ooooh, yummy!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 05-10-2015, 09:02 PM   #5
Head Chef
 
powerplantop's Avatar
 
Join Date: Feb 2009
Location: Louisiana
Posts: 2,157
That Looks incredible!
__________________
My YouTube cooking channel
powerplantop is offline   Reply With Quote
Old 05-10-2015, 09:09 PM   #6
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Looks wonderful! Thanks, Rock!
__________________
PrincessFiona60 is offline   Reply With Quote
Old 05-10-2015, 11:44 PM   #7
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
Thanks, everybody. This recipe can be made with chicken also. Sometimes I cut the meat in smaller pieces and add a tablespoon of tomato puree and some chopped sundried tomatoes and serve it as a pasta sauce.....
__________________
Rocklobster is offline   Reply With Quote
Old 05-11-2015, 04:01 AM   #8
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,285
Wow!
__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 05-11-2015, 06:02 AM   #9
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,006
Very nice!

I think I will give it a try with a BSCB.

I'm also thinking that the pork version might be nice with a spoonful of stone ground mustard added at the last minute.
__________________
Aunt Bea is offline   Reply With Quote
Old 05-11-2015, 08:24 AM   #10
Executive Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 4,793
I'm sure the mustard would work well. As rich as the sauce would seem, it is still very mild in flavor. Other additions to it would blend in fairly well...
__________________

__________________
Rocklobster is offline   Reply With Quote
Reply

Tags
cream, mushrooms, pork, pork tenderloin, recipe, sauce

Rocklobster's Pork Tenderloin w/Mushrooms in Cream Sauce Cooking GF one of her favorites today. As usual, you can substitute or omit ingredients to your taste, but this is what I did. Not as hard as it looks and 90% of success is preparation....Ingredients are pork tenderloin, a mix of garlic, shallots and onions, white mushrooms, white table wine, olive oil, cream, thyme, fresh parsley, paprika. [IMG]http://i.imgur.com/RE8KbV9.jpg[/IMG] I cut the tenderloin diagonally in medallions, pounded them out and dredged them in flower. Chopped the garlic, shallots, green onions and set aside. Got the pork going in a hot pan with olive oil. Fried both sides until browned and removed them to another plate. Turned down the heat to med/high.[IMG]http://i.imgur.com/40w5vkw.jpg[/IMG][IMG]http://i.imgur.com/oZBNAVH.jpg[/IMG]Then, in the remaining oil(add a bit more if you need to) I threw in the garlic and shallots. Sauteed them until translucent, then, added the shrooms..Stirred them around until the mushrooms begin to brown a bit and look sweaty(:p). At this point I deglazed the pan with about a quarter cup of white wine and kept stirring and scraping until it reduced to about half..Get your egg noodles going in a pot at this point. They take about 7 minutes so now is a good time...[IMG]http://i.imgur.com/wjJI8aF.jpg[/IMG][IMG]http://i.imgur.com/LT9qESF.jpg[/IMG]In with the cream at this point, about 1/2 cup, and the seasonings. Thyme, paprika, some of the parsley, fresh black pepper. Let this come to a boil and watched it reduce for a 2-3 minutes. After that, I put the pork back in and let it continue to finish for another 3-4 minuts on a fairly good simmer/slow boil. Test it for salt and add what you think is necessary. You can see the sauce thicken and don't let it go too long because it will continue to thicken while you drain your noodles, add the butter and parsley. You can stop the pork dish a few minutes early and cover and let sit while you prepare the noodles and veg.....[IMG]http://i.imgur.com/bcFH6lu.jpg[/IMG] Anyway, there you have it. Serve it on your buttered noodles with some yummy and very rich sauce on top along with some of your favorite veg....Bon Apetit! Thanks for reading!![IMG]http://i.imgur.com/vyBWZXN.jpg[/IMG] 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:07 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.