A nice dish for a group of people to share from a platter.  Definitely a winter dish.


Ingredients

  • 1 pork tenderloins
  • 1 white onion cut into 8ths
  • 15 crimini mushrooms halved
  • 10 fingerling potatoes cut in thirds
  • 4 cloves garlic crushed
  • 1 box sage chopped
  • 1 big handful parsley chopped
  • 1 tbs butter
  • 1 tbs wondra flour
  • 1/4 cup sauv blanc
  • chicken stock

Directions

  1. Preheat oven to 425, heat cast iron on medium high
  2. Salt (a bit more than you think) + pepper tenderloins
  3. Add veggie oil to cast iron
  4. Sear tenderloins 2 mins per side (all 4 sides)
  5. Add veggies
  6. Top tenderloin with sage
  7. Roast in oven to 150 – likely less than 10 minutes
  8. Take out of oven, evac meat to platter
  9. Add wine + 1/4 cup stock.  Cook veggies for 10 more minutes until potatoes are done
  10. Evac veggies
  11. Add butter and flour in pan, whisk, cook for 60 seconds
  12. Add stock, whisk to make gravy.
  13. Slice tenderloins – serve on platter with veggies.  Top with parsley
  14. Serve gravy on side

Props

Inspired by an old NYT recipe –

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