French Pork Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Pork Tenderloins (1 package)
1 large shallot – finely chopped
5 or 6 mushrooms sliced ¼” thick
1/3 cup dry sherry
1/3 cup heavy cream
Butter
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Directions: |
Directions:With a very sharp knife, trim pork of fat. Slice into 1/2 inch slices. Heat a large non-stick frypan over high heat and add about 1 tablespoon oil and 1 tablespoon butter. Fry pork till just done – about 3 minutes on a side. Remove to a warm plate. Add another tablespoon of butter to the pan and the finely chopped shallots. Stir around just once or twice and then add the sherry. Boil to reduce to syrup consistency. Add the sliced mushrooms and stir till they are all coated and warmed through. Do not cook so long that they start to weep. Pour cream around the edge of the pan and do not stir until the mixture is boiling and cream has reduced slightly. Serve immediately. (Note: if the sherry mushroom sauce is too liquid when you add the cream, it will curdle. So if the mushrooms have started to weep, reduce the liquid until it is again a syrup consistency.) Sauce can also be made without the mushrooms and is still very good.
This recipe is good served with a rice pilaf. It is also a good recipe to use with Chicken Breast. Cook slices of the Chicken for about the same amount of time till just barely done – 3-5 minutes on a side and proceed as above. |
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Number Of
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Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: Sherry can be purchased by the cooking Vinegars in most grocery stores.
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