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pork tenderloin rosemary parrsley flake Bread salt extra-virgin olive oil butter baby portabellas tomatoes onion water dry red cornstarch salt
Viewed: 18 - Published at: 4 years agoIngredients
- 1 pound whole pork tenderloin
- 1 tablespoon rosemary coarsely chopped
- 1 tablespoon parrsley flake
- 1 cup Panco (Japanese bread crumb) or other breadcrumb
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 tablespoon butter
- Sauce:
- 1 package (approx.6-8 oz.) whole baby portabellas sliced into 1/4" slices
- 4 Roma tomatoes w/ core and seed removed
- 1 Small yellow onion coarsely chopped
- 1 cup Pork stock or water
- 1/2 cup dry red or Marsala wine
- 1 tablespoon Cornstarch
- Salt and Pepper to taste
Method
- Cut tenderloins into 1" thick medallions. Evenly mix breadcrumbs, rosemary, parsley, salt, and pepper in small bowl. Coat medallions with dry breadcrumb mixture. Coat bottom of frying pan with EV olive oil add butter and bring up to heat until pan is lightly smoking. Saute medallions until each side is golden brown (2-3 min.). Immediately remove pan from heat and place pork in a pan in a 200° oven while making sause.
- If all olive oil has been soaked up by pork add approx. 1 tblsp. additional EV olive oil to saute contents of sauce. Add onions to pan and pinch of salt and pepper and saute until golden and soft. Add mushrooms and brown. Add tomatoes and saute until they begin to let go of their water. Saute additional 30 sec. to 1 min. and then add stock/water and bring to boil while stirring with wooding spoon. Add wine and allow alcohol to evaporate. Reduce sauce approx. 5 min on medium heat. Add cornstarch 1/4 tblsp. at a time until sauce just begins to thicken. Be sure to break up any clumps of cornstarch that remain in sauce.
- Remove tenderloin medallions from oven. At this point you may place tenderloins in sauce and coat while in frying pan, or place tenderloins on platter and cover with tomato/mushroom/onion sauce.
