2-3 Pork Tenderloins (pan-fried
in hot olive oil until med.-med rare)
Crushed black pepper,
3 Garlic cloves, rubbed around the meat,
Hot Dijon Mustard (3 tbsp)
Wild Mushroom Sauce:
Finally chop 2 charlottes, sauté lightly in a sauce pan,
Coarsely chop 1 cup of shitake mushrooms, 2 portobello mushrooms,
1/2 cup of
regular mushrooms and add to the charlottes.
Saute for a few min. on high heat. Dust the mix with 3 tbsp of all purpose flour,
continue on the heat, now turned down.
Add some good chicken stock (app. 1-1/2 cups), 2 tbsp of tomato puree and some
Madeira wine to your liking, app. 4 tbsp.(not too much to take away the mushroom
flavour
Season with salt & coarse black pepper, simmer for 10 min.
Brush the cooled strip loins with Dijon mustard, place in a casserole or deep
tray and cover with the sauce. Finish in the oven for 20 min. and serve.
This fine meal may be served with penne pasta or long grain rice as well as any
nice fall vegetables. At this time of the year a nice chilled apple cider would
just be
great to finish this perfect meal.
Bon Appetite yours,
Chef Georg.
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