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05-10-2015, 06:38 PM
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#1
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,570
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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!!
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05-10-2015, 06:47 PM
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#2
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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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.
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05-10-2015, 06:54 PM
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#3
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 24,992
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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
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05-10-2015, 07:42 PM
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#4
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Ooooh, yummy!
__________________
She who dies with the most toys, wins.
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05-10-2015, 08:02 PM
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#5
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 2,487
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That Looks incredible!
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05-10-2015, 08:09 PM
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#6
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,650
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Looks wonderful! Thanks, Rock!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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05-10-2015, 10:44 PM
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#7
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,570
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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.....
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05-11-2015, 03:01 AM
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#8
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,227
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Wow!
__________________
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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05-11-2015, 05:02 AM
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#9
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Master Chef
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,579
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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.
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05-11-2015, 07:24 AM
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#10
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,570
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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...
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05-11-2015, 07:30 AM
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#11
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,433
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Looks good to me, Roch. Nice pics too.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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05-11-2015, 09:38 AM
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#12
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Sous Chef
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
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Rock - looks great. I have been looking for a pork dish that is good.
How thin do you pound the pork?
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05-11-2015, 09:45 AM
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#13
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,570
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It is pretty soft so it doesn't take too much pounding. You can go as thin as you want...I just give it 4 or 5 whacks..
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05-11-2015, 10:34 AM
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#14
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Assistant Cook
Join Date: May 2015
Location: Blackpool
Posts: 17
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That dish looks really yummy, not used pork tenderloin for a while so will be trying this out. I think it would also be nice with some fillet steak as this is as tender as the pork or even chicken.
Thanks for the recipe and pictures
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Daffers
Head Chef
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05-12-2015, 08:46 AM
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#15
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Executive Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
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You must have read my mind. I had a pork tenderloin and some mushrooms in the house yesterday. I was planning to make some kind of a sauce with the mushrooms, but quickly decided to try your recipe. I didn’t have any shallots or onions in the house, but the chives have started growing, so I grabbed a handful from the garden. No cream, but had plenty of fat free half and half. Wine is a grocery that is always on hand.
It came out great! My wife told me that it goes on the “do again” list. I’ll have to make sure I have shallots and scallions available next time. Thanks for the post and the pictures.
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05-12-2015, 05:42 PM
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#16
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,570
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Quote:
Originally Posted by tenspeed
You must have read my mind. I had a pork tenderloin and some mushrooms in the house yesterday. I was planning to make some kind of a sauce with the mushrooms, but quickly decided to try your recipe. I didn’t have any shallots or onions in the house, but the chives have started growing, so I grabbed a handful from the garden. No cream, but had plenty of fat free half and half. Wine is a grocery that is always on hand.
It came out great! My wife told me that it goes on the “do again” list. I’ll have to make sure I have shallots and scallions available next time. Thanks for the post and the pictures.
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Shallots and scallions are only optional. I love them so they go in just about everything I make....leeks, garlic, ramps, onions.....etc.....
I usually use my gf's coffee cream for cream sauces, but she had just bought some 35% for some dessert she was planning to make so I stole some for this dish...
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05-22-2015, 05:51 AM
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#17
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Executive Chef
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,510
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I made this again last night, except this time I had had shallots in the house and used crimini mushrooms for extra mushroom flavor. Still used fat free half and half. Soooooooo good. My wife raved about it.
I might try shiitake mushrooms next time.
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05-30-2015, 09:39 PM
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#18
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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I made your recipe tonight for dinner Rock.
I had some mushrooms, but not a lot. However I did have half a package of frozen artichoke hearts so I used them quartered, along with the mushrooms, both white and green onion and fresh cut chives from the garden. The white wine was what I was drinking. I followed your directions but also added a tablespoon of Dijon mustard with the fat free half and half I had on hand. That was AB suggestion, and a good one. WOW, that was one delicious dish to be sure!
Thanks again for the recipe.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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05-30-2015, 09:43 PM
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#19
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Sous Chef
Join Date: Aug 2014
Location: Santa Paula,CA
Posts: 574
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Quote:
Originally Posted by Kayelle
I made your recipe tonight for dinner Rock.
I had some mushrooms, but not a lot. However I did have half a package of frozen artichoke hearts so I used them quartered, along with the mushrooms, both white and green onion and fresh cut chives from the garden. I followed your directions but also added a tablespoon of Dijon mustard with the cream as AB suggested. WOW, that was one delicious dish to be sure!
Thanks again for the recipe.
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Even though we do not have a lot of garden space, it is fun to grow your own chives, thyme, and parsley. We also have 2 tomato plants that went crazy beause of our mild winter, I put them in the ground in late February!
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05-31-2015, 07:48 AM
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#20
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Master Chef
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,570
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Quote:
Originally Posted by Kayelle
I made your recipe tonight for dinner Rock.
I had some mushrooms, but not a lot. However I did have half a package of frozen artichoke hearts so I used them quartered, along with the mushrooms, both white and green onion and fresh cut chives from the garden. The white wine was what I was drinking. I followed your directions but also added a tablespoon of Dijon mustard with the fat free half and half I had on hand. That was AB suggestion, and a good one. WOW, that was one delicious dish to be sure!
Thanks again for the recipe.
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It is a very versatile recipe that you can use as a base for just about any addition you can dream up...glad you liked it....
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Rocklobster's Pork Tenderloin w/Mushrooms in Cream Sauce
Rocklobster
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]https://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]https://i.imgur.com/40w5vkw.jpg[/IMG][IMG]https://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]https://i.imgur.com/wjJI8aF.jpg[/IMG][IMG]https://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]https://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]https://i.imgur.com/vyBWZXN.jpg[/IMG]
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