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Old 11-07-2010, 10:32 PM   #1
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TNT Pork with Mushroom Herb Sauce

I found the recipe on a package of mushrooms. I don't remember the proportions. I have been making it for years.

Pork chops, with or without the bone can be substituted for the pork tenderloin.

This made enough for 4 people
  • 700 grams pork tenderloin
  • 225 grams (1/2 lb) white mushrooms (or any kind you like)
  • 1/4 cup fresh "fine herbes" or 4 tsps (1 tblsp + 1 tsp) dry
  • flour
  • milk
  • butter
  • salt and pepper to taste
  • Cut tenderloin into 3/4 inch medallions
  • Melt some butter on a frying pan.
  • Fry the medallions or chops until they are nicely browned and as done as you like them. You may need to fry in batches.
  • Remove pork and keep warm
  • Add more butter to the frying pan.
  • When the butter froths, add the mushrooms.
  • Cook until brown. Add more butter if necessary.
  • Add enough flour to absorb the fat.
  • Continue cooking for a few minutes.
  • Sprinkle the herbs over the mushrooms
  • Add some milk and stir, scraping all the good brown stuff off the bottom of the pan.
  • Simmer for a minute or two. The sauce should thicken.
  • Add more milk if the sauce is too thick.
  • Put the meat back on the pan.
  • Turn off the heat and stir to cover the meat with the sauce.

If you use a pretty frying pan, serve it from the pan.



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Old 11-07-2010, 11:09 PM   #2
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Yeah, that's good stuff! I make something a lot like it, but I add a good splash of
white wine to the mushrooms when they hit the pan, then another to taste when I
make my gravy. Sometimes I cheat and use a can of mushroom soup and/or brown
gravy mix instead of milk. Sour cream works too!
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Old 11-07-2010, 11:12 PM   #3
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Looks delicious! and I just ate!
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Old 11-08-2010, 02:03 AM   #4
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Quote:
Originally Posted by PrincessFiona60 View Post
Looks delicious! and I just ate!
Thank you, it was. I really should make twice as much sauce, it's probably the best part ;)
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Old 11-08-2010, 02:14 AM   #5
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A classic comfort food dish, very old school, I love it.
Tax mate I looked at your other pics you appear to be as tidy as me, I get a similar decorating effect when cooking polenta
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Old 12-04-2011, 08:13 PM   #6
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Our pork tenderloin gravy was delicious, but the pork itself was a little dry and tough - think I'll do the crock pot next time with the same ingredients, although I wonder if low and slow would work on such a lean cut? Maybe brining and oven-roasting is best.
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Old 12-04-2011, 09:23 PM   #7
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Quote:
Originally Posted by luv2cook35 View Post
Our pork tenderloin gravy was delicious, but the pork itself was a little dry and tough - think I'll do the crock pot next time with the same ingredients, although I wonder if low and slow would work on such a lean cut? Maybe brining and oven-roasting is best.
I have never tried brining, but for the pork in this dish, I do hot and quick, not low and slow. It comes out succulent if it isn't over cooked.
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Old 12-05-2011, 11:21 AM   #8
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Quote:
Originally Posted by taxlady View Post
TNT Pork with Mushroom Herb Sauce
That looks really tastey, taxlady! I like your serving pan! Where did you find it?
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Old 12-05-2011, 11:28 AM   #9
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Quote:
Originally Posted by Timothy View Post
That looks really tastey, taxlady! I like your serving pan! Where did you find it?
Thanks Timothy. The pan is enamelled cast iron from a Danish company called Copco. Unfortunately, they quit making pans. Fortunately, I got the ones my mum had in addition to mine, so I have a bunch of the stuff.
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Old 12-05-2011, 11:45 AM   #10
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Thanks Timothy. The pan is enamelled cast iron from a Danish company called Copco. Unfortunately, they quit making pans. Fortunately, I got the ones my mum had in addition to mine, so I have a bunch of the stuff.
thanks! I found one I like on the Lodge site:

https://secure.lodgemfg.com/storefro...idProduct=4099
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pork, recipe

TNT Pork with Mushroom Herb Sauce I found the recipe on a package of mushrooms. I don't remember the proportions. I have been making it for years. Pork chops, with or without the bone can be substituted for the pork tenderloin. This made enough for 4 people [LIST] [*]700 grams pork tenderloin [*]225 grams (1/2 lb) white mushrooms (or any kind you like) [*]1/4 cup fresh "fine herbes" or 4 tsps (1 tblsp + 1 tsp) dry [*]flour [*]milk [*]butter [*]salt and pepper to taste [/LIST] [LIST] [*]Cut tenderloin into 3/4 inch medallions [*]Melt some butter on a frying pan. [*]Fry the medallions or chops until they are nicely browned and as done as you like them. You may need to fry in batches. [*]Remove pork and keep warm [*]Add more butter to the frying pan. [*]When the butter froths, add the mushrooms. [*]Cook until brown. Add more butter if necessary. [*]Add enough flour to absorb the fat. [*]Continue cooking for a few minutes. [*]Sprinkle the herbs over the mushrooms [*]Add some milk and stir, scraping all the good brown stuff off the bottom of the pan. [*]Simmer for a minute or two. The sauce should thicken. [*]Add more milk if the sauce is too thick. [*]Put the meat back on the pan. [*]Turn off the heat and stir to cover the meat with the sauce. [/LIST] If you use a pretty frying pan, serve it from the pan. [IMG]http://lh6.ggpht.com/_U40lSLlsmxs/TNdk4lL8OXI/AAAAAAAAId8/s9ZJigW-T_M/s640/IMG_2258.JPG[/IMG] There are more pix in [URL="http://picasaweb.google.com/taxlady/Food03?feat=directlink"]this Picasa album[/URL] 3 stars 1 reviews
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