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Categories:Viewed: 95 - Published at: 8 years ago
Ingredients
- 800 g pork tenderloin (2 tenderloins, ea weighing 400 gm)
- olive oil (for frying)
- salt & freshly ground black pepper
- 500 g button mushrooms
- 2 garlic cloves (minced)
- 1 bay leaf
- 2 whole cloves
- 3 shallots (med size)
- 8 baby onions (use cocktail, pearl or sml boiler size onions ~ your choice)
- 1 small fresh thyme sprig
- 250 ml single cream
Method
- Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper.
- Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.
- Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.
- Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately w/freshly boiled rice.
