Tender roasted pork tenderloin medallions finished with a Shiitake mushroom cabernet sauce and served over wild rice, with fresh vegetables on the side.
2 - 3
For the pork:
1 one-pound pork tenderloin
chopped fresh herbs - basil, rosemary, thyme, orgegano
1 clove fresh chopped garlic
Extra virgin olive oil
salt and freshly ground pepper
For the sauce:
½ cup cabernet sauvignon
1 teaspoon sugar
1 tablespoon butter
10 - 15 Shiitake mushrooms, chopped
No nutrition information available
Preheat the oven to 485 degrees. Get an oven-safe frypan or grill pan, and put on the stove on medium-high heat. Drizzle the tenderloin with olive oil and coat lightly with chopped fresh herbs, garlic, salt, and pepper. When the pan is nice and hot, sear the pork on all sides, about 3 minutes per side. Finish off in the oven for about 15 - 20 minutes (test for doneness using a meat thermometer.) Remove from oven (carefully) when pork is medium.
Using the same pan, heat the drippings over medium-high heat. Add the butter and mushrooms, and saute until the mushrooms are soft. Add the red wine and sugar, and reduce. Add more wine as it cooks down, stirring constantly.
Slice the pork tenderloin into medallions and finish with the pan sauce. Serve over wild rice pilaf, with fresh vegetables on the side.