PORK TENDERLOIN WITH POLENTA CAKES

By gaster16

Ingredients

• Mushrooms:
• 2 lbs. button mushrooms
• 6 cups beef broth
• 2 cups French onion soup
• 1 stick unsalted butter
• 2 cups red wine
• 1 tablespoon fresh rosemary
• Pork Tenderloin:
• 1.5 lbs. pork tenderloin
• Flour
• Salt and pepper to taste
• 1 tablespoon butter
• 2-3 tablespoons red wine
• Pat butter
• Fresh rosemary sprigs
• Polenta Cakes:
• 1 package polenta
• 1 egg beaten
• 1/2 cup flour
• 1 tablespoon Parmesan cheese
• Salt and pepper to taste
• Oil

Preparation

Step 1

Mushrooms:

Gently wash mushrooms and drain. Put all mushrooms in large dutch oven and begin cooking on medium heat. Water will be rendered from the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup broth to begin cooking. When mushrooms have shriveled, add broth and the onion soup. Cook slowly for about 2 hours until the mushrooms are darker in color and tender. If more liquid is needed, add water. After 2 hours add the wine and cook 1 hour more. The liquid should be reduced by 2/3 by now. Add the rosemary and butter and keep warm.

Pork Tenderloin:

Preheat oven to 450 degrees. Flour tenderloin and shake off excess. Add salt and pepper. In skillet over medium high heat, heat about 1 tablespoon of oil or a mixture of oil and butter. Saute the tenderloin until seared on all sides. Put in oven in skillet and roast for about 8-12 minutes until done. Remove loin and keep warm. Deglaze the pan with wine, reduce by half and add a pat of butter. Add tenderloin back to pan and keep warm. Add drippings from pork loin to mushrooms. Spoon mushrooms with gravy over meat and polenta.

Polenta Cakes:

Wrap polenta in cling wrap and refrigerate until firm. Cut polenta into rounds and dip in egg that has been beaten and dredge in flour mixed with parmesan cheese, salt and pepper. Fry in oil until golden brown. Drain on paper towels. Makes 2 per person.