The Dish: Amelia\'s pork tenderloin
The Dish Archive: The Dish: Amelia's pork tenderloin
Serves Family of Four for $20.11
-- 1 Lb. Pork Tenderloin
-- Wild Mushrooms
-- 8 oz. Yellow Polenta
-- 1 Sprig of Sage
-- 2 Cloves of Garlic
-- Salt and Pepper
-- ½ cup of Red Wine
-- Low Sodium Chicken Stock
-- Beef Stock
-- 1 Bunch of Bitter Greens (Spinach, Broccoli Rabe,Watercress)
-- Olive Oil
-- 3 Cloves Shallots
To Prepare Pork and Mushrooms:
Large to medium saucepan burner on medium high heat add olive oil to pan. Tie pork tenderloin in a butcher loop, season with salt and pepper and sage. Pan sear pork until golden brown on both sides. Remove pork from pan after searing and set aside. Add mushrooms, shallots, garlic and another 2 oz of olive oil. Sautee until the shallots begin to sweat. Add red wine, chicken stock and beef stock to pan and return the pork tenderloin to pan. Cover for 20 minutes until cooked thoroughly.
To Prepare Polenta:
Fill medium sauce pan with water. Add pinch of salt. As water begins to boil add polenta. Continue to whisk polenta until desired consistency is achieved.
To Prepare Spinach:
Heat pan with olive oil and season spinach with salt and pepper. Sautee with olive oil.