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    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 saut� 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. Saut� until lightly browned. Remove pork to platter and keep warm.

    3. To same pan, add oil if needed. Saut� 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.

 

 

 


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