Pork Tenderloin with Polenta Cakes
 
terry kurlin foodtv 
 
  mushrooms
2 lb.  button mushrooms
6 cup  beef broth (not bouillon) you may use canned consomme or beef
  broth
2 cup  french onion soup (may use canned french onion or homemade)
1 stick  unsalted butter
2 cup  red wine
1 Tbsp  fresh rosemary (optional)
 
pick mushrooms that are small and the gills on the underneath side are 
closed. gently wash mushrooms and drain. put all the mushrooms in large 
dutch oven and begin cooking on medium heat. water will be rendered from 
the mushrooms. if no liquid is rendered from the mushrooms, add 1 cup of 
broth to begin cooking. when the mushrooms have shriveled, add the broth 
and the onion soup. cook slowly for about 2 hours until the mushrooms 
are darker in color and tender. if more liquid is needed, add water. 
after 2 hours add the wine and cook 1 hour more. the liquid should be 
reduced by 2/3 by now. add the rosemary and butter and keep warm. 
 
  pork tenderloin:
1-1/2 lb.  pork tenderloin
  flour
  salt and pepper to taste
1 Tbsp  oil or butter
2 to 3 Tbsp  red wine
  pat butter
  fresh rosemary sprigs (one per guest)
 
preheat oven to 450 degrees. flour the tenderloin and shake off all the 
flour you can. add salt and pepper. in a skillet over medium high heat, 
heat about 1 tablespoon of oil or a mixture of oil and butter. sauté the 
tenderloin until seared on all sides. put in oven in skillet and roast 
for about 8 to 12 minutes until internal temperature is 170. remove loin 
and keep warm. deglaze the pan with wine, reduce by half and add a pat 
of butter. add tenderloin back to pan and keep warm. 
 
  polenta cakes:
1 package  polenta
1   egg beaten
1/2 cup  flour
1 Tbsp  parmesan cheese
  salt and pepper to taste
  oil
 
wrap polenta in cling wrap and refrigerate until firm. cut polenta into 
rounds and dip in egg that has been beaten and dredge in flour mixed 
with parmesan cheese, salt and pepper. fry in oil until golden brown. 
drain on paper towels. make 2 per person. 
to serve: place 2 polenta cakes on the plate 1 slightly overlapping the 
other. slice tenderloin and allow 5 to 6 slices per person. add 
drippings from pork loin to mushrooms. spoon mushrooms with gravy over 
meat and polenta. stand a spring of rosemary in center spearing the 
meat. if you want a fragrant presentation, you can light the rosemary 
after if has been slightly dried in the microwave. 
 
green bean bundles: fresh long green beans about a dozen per person 1 
red bell pepper, cut into thin strips same shape as green beans strips 
bacon flattened and cut in half 
 
make bundle with green beans and bell pepper and wrap with bacon. you 
can either tie bacon or use a toothpick. place bundles in glass pie 
plate with another pie plate on top and microwave on high until beans 
are crisp tender and bacon done. remove toothpicks and serve. 
 
 
-- 
(ID: 4222) Mirror: rec.food.recipes: Tue, Dec 28, 2004


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