Pork Tenderloin – The Autumn
Way
Ingredients
pork tenderloin
(roughly 1 pound)
5 oz mixed mushrooms,
chopped
1 medium red onion,
chopped
1 garlic clove, minced
3 heaping tbsp
all-purpose flour1 tbsp coarse mustard
1 cup broth
(vegetable, chicken or beef)
½ cup milk
3 oz butter
flat-leaf parsley,
chopped
Worcestershire sauce
Pepper
Salt
Preparation
Season pork with
generous amount of salt and pepper and rub 1 tbsp coarse mustard all over
them. Only 1 tbsp for both pieces of
meat. Let the flavors seep into the meat
for awhile.
Heat half the butter
and sauté the onions, about 3 minutes. Then
add the garlic and mushrooms and cook, over low heat, for another 3 minutes. Add 3 slightly heaping tbsp all-purpose
flour. Cook for a minute to neutralize
the rawness of the flour. Pour in ½ cup
of milk (white wine also works) and stir until it’s a lump-free
concoction. Bit by bit, you pour in the
broth until you have a consistency you like.
Simmer the sauce over really low heat for about 15 minutes.
Heat the remaining
butter over medium-high heat, brown your meat on all sides, about 5 minutes, but bigger pieces of meat obviously
need a little more time. After 5
minutes, lower the heat and pour in some water.
Just a few tbsp, enough to get some steam going. Put the lid on pan and let the meat braise
for another 5 minutes while flipping it over once. Once the meat is done (should be beautifully
pink in the center), place on cutting board and cover with foil to cool. While it cools, season the sauce with salt,
pepper, a few drops of Worcestershire sauce, and stir in parsley. Slice the pork, drizzle some sauce over the
slices and serve the rest on the side! This is crazy good and fool-proof! It’s
tasty, looks classy and what’s also important; you have it on the table in less
than 25 minutes.
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