Pork with Mushrooms and Artichokes
Pork Tenderloin
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Equipment List
- 12 inch Saute Pan
- Tongs
Ingredients
- 1 tablespoon Butter
- 1 pound Pork Tenderloin- Thinly sliced, seasoned with salt and pepper and then dredged in flour
- 2 tablespoons Butter
- 8 ounces Mushrooms, mixed, sliced- shiitake, grimini, baby portabella
- 1 tablespoon Garlic, crushed
- 1/4 Cup Heavy Cream
- 1 tablespoon Whole Grain Mustard
- 8 ounces Artichoke Hearts, quartered
- 1 Cup Beef Broth
- 3 tablespoons Sun-dried Tomatoes, sliced
- 2 tablespoons Fresh Parsley, chopped coarsely
Preparation Instructions
- Trim silver skin from filet
Cooking Instructions
- Preheat to 203°F
- Add 1 tablespoon Butter to pan
- Note: Clarify butter
- Note: Season pork slices, and trench in flour
- Stir ingredients
- Add 1 pound Pork Tenderloin to pan
- Note: Check browning
- Flip 1 pound Pork Tenderloin
- Remove 1 pound Pork Tenderloin from pan
- Heat ingredients
- Add 1 tablespoon Butter to pan
- Stir ingredients
- Add 8 ounces Mushrooms, mixed, sliced to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Add 1 tablespoon Garlic, crushed to pan
- Add 1/4 Cup Heavy Cream to pan
- Note: Reduce
- Add 1 tablespoon Whole Grain Mustard to pan
- Add 8 ounces Artichoke Hearts, quartered to pan
- Add 1 Cup Beef Broth to pan
- Add 3 tablespoons Sun-dried Tomatoes, sliced to pan
- Add 1 pound Pork Tenderloin to pan
- Add 2 tablespoons Fresh Parsley, chopped coarsely to pan
- Remove ingredients from pan
Finishing Instructions
- Serve with rice or pasta
Reviews
Jeff Knighton
Yum
1
