1 pound pork tenderloin 10-12 small onions (or 1 large one chopped) 10 oz small cremini mushrooms 1 tbsp AP flour 4 oz Bucket Park Loop Porter 8 oz stock* 4 tbsp heavy cream 2 tbsp butter 4 tbsp chopper flat-leaf parsley EVOO Salt and Pepper to taste
Yet another way to serve pork with Porter! I think pork is under-rated. I went to buy some beef flap the other day and it was $7+ per pound! You can’t even put that stuff on the grill! It’s delicious, but it needs to be ground or braised or your teeth are gonna hurt. Right next to the flap, over in the pig section, were pork tenderloins for $3.98/pound! This is a cut that has so little trimming that you are getting ALL bang for your buck AND it’s tenderloin! For the uninitiated, this is not “the other white meat” part of the pig. Pork tenderloins are red meat that, when treated tenderly, cook up juicy like a steak. (In our dish we going to braise ’em a bit, but this dish could be done a bit differently and the medallions could be left lightly pink inside.)
Slice the ‘shrooms and chop the onions. Mrs Drudge has had a lovely harvest of tiny onions from the Kitchen Drudge kitchen garden, so I have blanched the little guys in boiling water and popped off the skins. I have to say, I really like the look and feel of whole onions in my dishes.
Slice the tenderloin into 1″ or 1 1/4″ medallions and pat them a bit to flatten. Season them to your taste with salt and pepper of your choice.
Add the EVOO to a sauté pan and brown the medallions, about 2 minutes a side. Move them to a plate.
I like my mushrooms cooked in butter, so add the 2 tbsp of butter to the sauté pan and sauté the mushrooms until golden. (If you are using chopped onions you’ll want to add them to this sauté. If you are using whole small onions you can wait until the mushrooms are just about done.) Dust on the flour and stir it in, cooking it just a minute or two. Then add the 4oz of Porter. You want to cook this down until the porter is almost gone. Don’t worry the flavor is all still there! The dish is pretty dry at this point, with a nice thick gravy.
Now stir in the stock. This will thin things out again, but were going to cook this mixture down again, reducing the stock by about half. After 5 minutes, add the medallions back to the pan, lower the heat to simmer and cook, covered for 20 minutes. If the sauce is too thin at this point, you could move the medallions to a plate again, turn up the heat and reduce the sauce to a thicker consistency. Not a lot of real rules when cooking. I just wrestle my dishes into submission sometimes.
At the very end, stir in the cream. The flat-leaf parsley, chopped, is a nice garnish when you plate the dish.
A nice rice pilaf would be great with this dish, but I’ll let you improvise.
* Stock: I rummaged around my freezer and found some stock from my last batch of Park Loop Pulled Pork. It one of the perks for making the pulled pork recipe. But you can use chicken stock or even roasted vegetable stock.