Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Adirondack Pork




Source of Recipe


Stonewood Grill & Tavern


List of Ingredients




1 cup flour
1 tsp each: salt and pepper
Canola oil as needed
1 3/4- to 2-lb. pork tenderloin, cut into medallions (see note)
4 Tblsp sliced shallots
1 cup sliced mushrooms
1 cup chardonnay
1 tsp chopped fresh rosemary
8 oz. thickened chicken stock
4 Tblsp butter





Recipe



1. In a shallow bowl, season flour with salt and pepper.

2. Heat sauté pan on medium-high heat. Add 1 tablespoon of canola oil to pan. Lightly dredge pork in flour, keeping one hand dry in flour and one hand on pork to reduce buildup on hands. Sauté until lightly browned. Remove pork to platter and keep warm.

3. To same pan, add oil if needed. Sauté shallots and mushrooms until caramelized. Deglaze with wine. Stir in rosemary and stock.

4. Return pork to the pan to evenly coat with sauce. Stir in butter.

Recipe note: A typical supermarket pack comes with 2 pork tenderloins, which is ample for 5-6 servings.

Serves 5-6.