Sunday, October 25, 2009
"Pork Loin with Madeira and Mushrooms"
After watching "Cooks Country" on television I became interested enough to go to their website, register, order the magazine and see what unfolded.
In the magazine small, quicky recipes, are offered up in a "rip them out along the dotted line" format and that's where I found this recipe; so it is adapted from "Cooks Country," and it was quite good eats.
Here's the recipe:
2 pork tenderloins (1 1/2 lbs. total), cut crosswise into 1 1/2 inche pieces.
Salt and Pepper
3 tbs vegetable oil
8 oz white mushrooms, quartered'1 shallot, minced
1 garlic close, minced
1/4 tsp red pepper flakes (I use the small jar of pizza pepper flakes in the cupboard)
3 tbs unsalted butter
1 tbs finely chopped fresh sage (if you can get it) I used some we had in the cupboard
1. Pat pork dry with paper towels and season with salt and pepper. heat 2 tbs oil in large skillet over medium-high heat until just smoking (I used our old fashioned black, iron, skillet). Cook pork until well browned, about 4 mins per side. Reduce heat to medium and, using tongs, stand each piece of pork on its side, turning as necessary, until sides are browned and meat registers 145 degrees, about 6 minutes. Transfer to platter and tent with foil.
2. Heat remaining oil still in skillet over medium-high heat until shimmering. Cook mushrooms and shallot until browned, about 5 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds.
3. Off heat, add Madeira and any accumulated pork juices to skillet. Return to heat and cook until slightly thickened, about 5 minutes. Off heat, whisk in butter and sage. Season with salt and pepper. Pour sauce over pork. Serve.
Note from the Test Kitchen at Cooks Country: Maderia is a Portuguese fortified wine. you can substitute an equal amount of marsala or brandy. I decided using my brandy supply would be too expensive so I bought a bottle of Madeira at the local grocery store: $6.00. I didn't like the taste of the wine by itself, but after cooking in the manner prescribed here, it added a nice fruity flavor to the meal.
Posted by Diego at 12:36 PM