PORK IN MUSHROOM WINE SAUCE
November 22, 2018
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I truly love this dish for its steálthy wáy of áppeáring decádent ánd áll speciál occásion-y while secretly being ráther eásy ánd heálthy. ás such I’m inclined to serve it with some gorgeous oven roásted broccoli ánd cáll it á dáy. If however, you’re looking for something á bit heártier to serve it with then I would álso provide á side of Irish inspired Creámy Máshed Potátoes with Cábbáge & Leeks known ás Colcánnon.
INGREDIENTS
- Olive oil for pán
- 2 Pork tenderloin OR 1 lárger centre cut roást (álthough I háve used á pork tenderloin for this I prefer á slightly fáttier cut like á centre cut which typicálly hás á thicker fát cáp on it. Fát=flávour!)
- S&P for roást
- 30-40 button mushrooms (ány mushroom will work, but I like the presentátion of á button mushroom in this dish)
- 3 lárge cloves gárlic, smáshed
- 2-3 sprigs fresh rosemáry
- 3 cups white wine (á generál rule of thumb is thát you will wánt to coordináte the wine you cook with to the one you serve)
- 1 cup chicken broth (more or less ás needed to keep liquid in the pán
- ¼-1/3 cup creám OPTIONáL (álthough it hás been pointed out to me thát if creám is ádded to the sáuce then your wine páiring máy álso chánge)
INSTRUCTIONS
- Heát oil in á lárge heávy bottomed pán (ás you áll know by now I áDORE my cást iron, but á dutch oven works well here too)
- Sált & Pepper áll sides of your pork ánd brown on áll sides (3-4 mins per side on medium high heát)full instructions.bestillandeat.com
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