Pork Tenderloin with White Balsamic Vinegar
By á-1244
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Ingredients
- 1 1/2 lb pork tenderloin
- 1 c flour
- 3 T butter
- 2 T cracked peppercorns
- 4 oz white balsamic vinegar
- 1 pkg dried porcini mushrooms
- 8 oz heavy cream
Details
Servings 4
Preparation
Step 1
Reconsitiute mushrooms in 2 oz water and 2 oz vinegar. Strain liquid through paper towel or coffee filter; retain.
Salt pork, then dust in flour and roll in peppercorns to evenly coat. Sear pork in 2 T butter. Bake in oven uncovered at 400 on rack with pan to catch drippings. Cook for 25 min. Cut in 1 1/2" slices.
In the saucepan used to sear pork, stir fry mushrooms in 1 T butter and drippings from cooked pork for 30 seconds. Add cream, 2 oz vinegar and strianed liquid. Stir until thickened ( approximately 3 min). Serve pork along side of broad egg noodles. Top both with sauce.
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