After sitting in a class at church last night and listening to stories about the increasing number of Jesus followers in the Middle East and learning that MBB stands for Muslim Background Beliefs and being enlightened about the etymology of the words God and Allah, I found it only fitting to come home and feast on this dish.
I know my food photography skills are lacking people, but work with me here.
Know what that is? That is the tasty goodness of the other white meat, folks. Yep...it's a pork tenderloin in all it's delighful glory. Just simmering away in a mushroom sauce getting ready to be devoured.
You thought I was going to get all serious here, didn't you?
Well, this is serious. Seriously good stuff.
So, listen up.
Pork Tenderloin with Mushroom Sauce
1-2 lb pork tenderloin
1-2 (or three) cloves of garlic
paprika
2 Tbsp butter
2 tsp. marjoram1/4 cup lemon juice or white wine (you know my choice, right?)
1-2 cups sliced mushrooms
salt and pepper
2 Tbsp flour
1/4 cup cold water
Rub pork tenderloin with garlic and paprika. Heat butter in skillet and brown tenderloin on all sides. I had to remove my tenderloin here because I don't have a large enough pan, but it does not hurt to leave it in the cooking dish. Add in mushrooms and saute until browned. De-glaze the pan by adding the white wine or lemon juice to a relatively high heat and scraping on the browned, crispy goodness from the pan to create a tasty liquid. Stir in the marjoram and then add the tenderloin back to the pan, if you removed it. Let the pork simmer in the liquids for about 25-45 minutes or until done. Be sure to turn the meat regularly to coat with all sides with the liquid and seasonings while cooking. The cook time will vary depending on the size of the tenderloin.
Mix the flour with the cold water. When the tenderloin is done, remove it from the pan and add the four mixture to the liquid to create a gravy. Simmer for about 2 minutes until the liquid is thickened. Pour mushroom gravy over the tenderloin and serve.
Served up this evening with a side of mashed, skin on, red potatoes and a side salad.
Those potatoes made a great pairing. Not just because they were simple and quick, but the flavors really played well together. I just love it when flavors play well together, don't you?
How to potatoes: Boil the potatoes and when soft, drain and add milk and butter to taste. Mash with fork to desired consistency. Salt and pepper to taste.
P.S. No offense should be taken by an of my non-pork eating friends. I love you all. I really do.
P.S.S. I would imagine that a beef tenderloin could be substituted in this recipe to capture an almost as delightful experience.
