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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