Mushroom Crusted Tenderloin of Pork
By Chef Mark Pawlowski, Executive Chef
“This pork dish is one that came about by a brainstorming session when we went to the Iron Chef competition,” said Chef Pawlowski. “We wanted to pick up on the Pennsylvania regional cuisines – what is Pennsylvania food? What we decided is that pork is a good hearty dish and the next step was that mushrooms are very regional. This dish’s heart is a blend of shallots with Portobello, Shi—take Mushrooms (reader- word filter would not allow this word!) and porcini mushrooms. The pork is coated with a dusting of black trumpet mushrooms and it is just one of those dishes a chef gets lucky with.”
Chef Mark likes to serve this dish on a bed of seven-grain pilaf with julienne vegetables and pan jus.
Mushroom Crusted Tenderloin of Pork
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(Photo by Jacquie Kubin)
Makes 2 servings Prep time 30 minutes
12 oz Pork Tenderloin, trimmed
4 oz Mushroom Duxelle (recipe follows)
4 oz Wilted Spinachß
2 oz Black Trumpet Mushroom Dust
Salt and Pepper to taste
Method
Trim pork tenderloin and portion into two 6-ounce servings. Slice in half lengthwise and pound out flat with a meat mallet. Place a layer of the wilted spinach leaves on the pork tenderloin, followed by a lawyer of the mushroom duxelle on top of the spinach. Role the pork tenderloin and tie off with butchers twine.
To cook, season the pork tenderloin with salt and pepper and coat with some of the Black Trumpet Mushroom Dust. Place in a sauté pan and sear in hot oil.
Place in oven pre-heated to 350 degrees and allow to finish cooking for approximately 15 minutes (internal temperature 160 degrees).
Remove from oven and allow to rest for one-two minutes before slicing and plating.
Per serving (excluding any unknown items): 204.1 Calories; 5.8g Fat (26.8% calories from fat); 35.7g Protein; 0.0g Carboyhydrate; 111mg Cholesterol; 85mg Sodium.
Mushroom Duxelle
Makes 10 servings Prep time 30 minutes
2 cups Shi—take Mushrooms, Chopped (reader word filter would not allow this word!)
2 cups Porcini Mushrooms, Chopped
2 cups Portobello Mushrooms, Chopped
4 oz Shallots, Chopped
1 bunch Fresh Parsley, Chopped
Method
Remove stems from mushrooms and roughly chop them.
Combine all together with Shallots and Parsley and place stems and caps in a robot coupe, or chopper, until well minced.
Place in a sauté pan, season with salt and pepper and on low heat allow the mushrooms to slowly cook – evaporating off all of the excess moisture.
Remove from heat and allow to cool until ready to use.
Per serving (excluding any unknown items): 91.2 Calories; 0.4g Fat (2.9% calories from fat); 3.0g Protein; 23.0g Carbohydrate; 0mg Cholesterol; 7mg Sodium.
