Sunday, October 7, 2012

Pork Tenderloins with corn and mushroom sauce
2 - 3 pork tenderloins, trimmed, cut in half
salt and freshly ground pepper
2 - 3 Tbsp. olive oil
2 – 3 Tbsp. unsalted butter
1 – 1-1/2 lb. assorted wild mushrooms, cut into thick pieces
3 – 4 ears fresh corn, kernels removed
1 small yellow onion, peeled and thinly sliced
1C chicken stock
1/2C fresh cream
1 Tbsp. fresh basil leaves, thinly sliced
salt and freshly ground pepper to taste

Preheat oven to 400F.  Heat a sauté pan over high heat; add one tablespoon butter and one tablespoon olive oil and heat.  Add the wild mushrooms and cook on high heat until somewhat crisp.  Turn off the heat.

In another larger sauté pan, heat 2 tablespoon olive oil until hot.  Salt and pepper the pork and add to the pan.  Sauté 3 – 4 minutes until all sides are golden.  Transfer to a glass dish, cover lightly with foil and place in the preheated oven until almost cooked through – about 10 – 15 minutes depending upon the thickness of the pork.  Meanwhile, add 2 tablespoons butter to the sauté pan and heat.  Add the onions and sauté until soft; add the corn and basil and sauté until tender.  Add the chicken stock and reduce to ¼ cup, add the cream and cook until thickened.  Stir the mushrooms into the corn mixture.  Cut the pork halves into smaller pieces and add to the mixture, cover with foil and cook 5 minutes on low heat until the pork is cooked through.  Serve.
MAKES:  6 servings

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