Pork Tenderloin With Portobello Mushroom And Sweet Potato Pancakes Recipes

PORK TENDERLOIN WITH MUSHROOMS

Steps:

• In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.

MUSHROOM PANCAKES

Steps:

• Wash and pat dry the mushrooms. Saute all mushrooms in 1 teaspoon of oil until cooked, add fresh herbs and season, to taste, with salt and pepper. Set aside, when cool add flour, beaten egg, and chopped fresh herbs. Stir to combine well. Add about 3 tablespoons of oil onto the skillet and drop spoonfuls of mushroom batter (about 3 inches) into the oil. Fry, turning once, until both sides are lightly golden. Add more oil, if necessary, to fry the remaining batter. (Please note because different flour absorbs different amounts of liquid you may need to add more flour.)

ULTIMATE PORK TENDERLOIN WITH MUSHROOM SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
• Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
• Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
• Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
• Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

ROAST PORK TENDERLOIN WITH POTATOES AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees.
• Sprinkle the tenderloins with salt, pepper and cumin.
• Place the tenderloins in a roasting pan large enough to also hold the onions and potatoes in one layer. Sprinkle the tenderloins with the sage, then spread around the roast the onions, potatoes, mushrooms, garlic and the bay leaf. Brush them with the oil.
• Place the pan on top of the stove and over medium-high heat cook, turning the pork and vegetables until they are lightly browned all over. Place the pan in the oven and bake for 30 minutes. Turn the meat and vegetables, basting a few times.
• Pour off the fat from the pan. Add the wine and water. Crush the garlic clove with a fork, discard the skin, and blend with the gravy. Return to the oven and cook 10 more minutes.
• To serve, cut the pork crosswise into pieces. Serve with the onions, potatoes, mushrooms and the gravy. Sprinkle with parsley.