Last Sunday we had a dear friend visiting from Italy and decided to cook at home (how unusual!). Knowing my friend’s love for meat I made this beautiful recipe which is simple but really mouth watering. photos coco zordan
The original recipe is to use a marsala wine but I think the white wine gives a more delicate touch to the dish without sacrificing the hearty and satisfying flavor.
If you’re gluten-free use Rice Flour and Corn Starch.
6
15 min.
20 min.
1 lb pork tenderloin cut into slices
kosher salt and ground pepper
5-6 tblsp XV olive oil or more
3 shallots, finely chopped
12 oz mushrooms, sliced (shitake + cremini)
1 tblsp all purpose flour for the sauce + more for flouring the meat
OR rice flour (gluten free)
1/2 c. (dry) white wine
1 c. chicken broth
3 tblsp heavy cream
1/4 c. freshly chopped parsley
1 tsp of Honey Mustard
Cut the tenderloins into 1 inch medallions, press down with the palm of your hand and dredge the chops lightly in the flour. (unbleached or rice flour)
Heat the olive oil over high heat. Once the oil is hot (before it starts to smoke) add the medallions and sear on each side for about 2 to 3 minutes. Add salt and pepper.Transfer them to a plate, and then do the second batch.
In the same pan (with a wooden spoon remove any meat stuck to the bottom) add the olive oil and the chopped shallots. Saute’ for about thirty seconds, add in the mushrooms and cook until all the liquid (of the mushrooms) has evaporated. NOTE: if you are using Corn Starch mix it first with some cold liquid, (water or broth) before adding to the pan. Season with a bit more salt and pepper, add flour and then wine.
Once the wine evaporates add in the chicken broth and reduce the sauce by half. On medium/low gas add in the cream,mustard and parsley, stir
and immediately return the pork to the pan, turn the meat a couple of times to fully absorb the sauce flavor. Cook for a few minutes until done.
Serve hot with roasted potatoes, a green salad and/or some barley/farro.
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