| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Pork tenderloin,; trimmed of fat |
| 4 |
|
Portobello mushrooms,; stems removed, cleaned |
| 1 |
ts |
Roasted garlic |
| 4 |
tb |
Olive oil |
| 1 |
tb |
Paul Prudhomme's Vegetable Magic |
| 2 |
tb |
Paul Prudhomme's Pork and Veal Magic |
| 2 |
tb |
Wet jerk seasoning |
| 3 |
tb |
Dry jerk seasoning |
| 1 |
pt |
Heavy cream |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground allspice |
| 1 |
tb |
Worcestershire sauce |
| 2 |
tb |
Unsalted butter |
|
|
Salt |
| 2 |
c |
Cooked rice |
| 2 |
tb |
Green onions,; thinly sliced |
INSTRUCTIONS
Pre-heat the oven to 250 degrees. Slice pork into 4 equal pieces, place
each piece between sheets of plastic wrap and pound thin. Rub the mushrooms
with roasted garlic, some of the olive oil and season with Vegetable Magic
and the Pork and Veal Magic. Rub the pork with the wet jerk seasoning,
sprinkle with 2 tablespoons of the dry jerk seasoning, and then dip the
pork into a dish of the remaining olive oil.
Heat a large saute pan until almost smoking, lay the slices of pork in the
pan and sear about 40 seconds on each side. Remove the pork to an oven
proof dish. Add the mushrooms to the saute pan and saute them about 1
minute per side, or until softened. Then put the mushrooms in the dish with
the pork and keep them warm in the oven.
In the same saute pan pour the cream and add the coriander, allspice, the
remaining dry jerk seasoning, and the Worcestershire sauce. Reduce until
the sauce thickens and then stir in the butter. Season with salt, if
necessary.
Put 1/4 of the rice on each serving plate, put a slice of pork on the rice,
top with a mushroom and spoon the sauce over the top. Scatter the green
onions over the plate as garnish.
Yield: 4 servings
Recipe By :CHEF DU JOUR CHEF JIMMY BANNOS SHOW #DJ9156
Posted to MC-Recipe Digest V1 #254
Date: Tue, 22 Oct 1996 08:42:15 -0400
From: Meg Antczak <meginny@frontiernet.net>
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