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