It’s winter! That means wintery things. Warm, delicious comfort food that makes you forget the freezing cold you have to fight every day.
It also means fighting the battle of the bulge. Summer is just around the corner after all….
Enter a good for you comfort dish. Rich meaty mushrooms, atop tasty pork tenderlion cooked to delicious perfection. The bonus, this is super easy to make and takes almost no time at all
| Mise en Place | |||
|---|---|---|---|
| STAPLES | PRODUCE | ||
| 2 tbs | butter | 1.5 lb | mixed mushrooms, sliced |
| kosher salt | 1 medium | shallot, sliced | |
| pepper, freshly ground | 1/2 lemon | juiced | |
| canola oil | HERBS | ||
| MEATS | 1 tbs | rosemary, finely minced | |
| 2 | pork tenderlions, trimmed | ||
| Equipment | |
|---|---|
| 1 | skillet, medium-high |
| 1 | large container |
| 1 | sauce pot |
| Directions | |
|---|---|
| Step | Action |
| 1 | make brine, mix 6 cups water with 1/4 cup mortons kosher salt. warm over gentle heat to disolve salt |
| 2 | turn off heat, mix in 4 cups ice water to cool |
| 3 | add pork tenderloin and brine to container. stash in fridge 2-24 hours |
| 4 | remove tenderloin from brine, pat dry |
| 5 | heat skillet to medium hot |
| 6 | sear tenderloins on all sides, about two minutes a side |
| 7 | evac tenderloins and let cool 5 minutes |
| 8 | slice tenderloins into 1 inch thick medallions |
| 9 | sear medallions about 2 minutes aside or until medium (~140f) |
| 10 | evac medallions |
| 11 | drain oil from skillet |
| 12 | reduce heat to medium, add butter |
| 13 | add shallots cook 2-3 minutes |
| 14 | add mushrooms and rosemary. cook until mushrooms are cooked and have gotten a touch crispy on the edges |
| 15 | turn off heat |
| 16 | mix in lemon juice |
| 17 | plate with 3-5 medallions per person, topped with mushrooms |
| 18 | eat! |
Categories: Mains
