Pan-roasted Pork Tenderloin Wild Boar-style With Shiitake

INGREDIENTS

INSTRUCTIONS

In a deep rectangular or oval dish that can contain the meat and all
the other ingredients except for the mushrooms, combine the pork
tenderloin, 3 tablespoons of olive oil, onion, garlic, bay leaves,
celery, rosemary, and red wine. Turn the meat over several times to
coat it well, then cover the dish with plastic wrap and refrigerate
overnight. Take it out occasionally whenever convenient to turn the
pork over, basting it with its marinade.  The following day, take the
meat out of the refrigerator at least 1  hour before proceeding with
the preparation of the dish. Turn it over  and baste it when you take
it out of the refrigerator, and once every  half hour thereafter.
Detach the mushroom caps from the stems, discarding the stems. Wash
the caps quickly in running cold water without letting them soak. Pat
them dry gently but thoroughly with a cloth towel, and cut them into
thin slices.  Lift the tenderloin out of the deep dish, pick out any
bits of the  vegetables from the marinade that may be sticking to it,
and pat the  meat dry with kitchen towels.  In a skillet that can
accommodate the two pieces of pork without  overlapping, put in the
remaining tablespoon of olive oil, and turn  the heat to high. When the
oil is hot enough to sizzle when you put  in the meat, slip in both
pieces. Turn the meat over to brown it  evenly all around, then
transfer it to a platter.  Pour all the marinade from the deep dish
into the skillet, turn the  heat down to low, and cover the pan. Cook,
stirring occasionally,  until all the vegetables are very soft or
almost dissolved.  While the marinade is cooking, put 1 tablespoon of
butter in a medium  skillet, turn the heat to medium, and add the
sliced shiitake caps  with some salt. Cook, turning the mushrooms over
occasionally, until  the liquid they shed evaporates completely and
they have become very  tender.  When the vegetables of the marinade are
very soft, add the cooked  shiitake mushrooms, cooking them together
for about a minute or two.  Add both pieces of pork, sprinkling them
with salt and several  grindings of black pepper, and raise the heat to
high. Cook the meat  for 10 minutes on each side.  Transfer the meat
onto a cutting board, cut into slices 1/3-inch  thick, and place slices
on a very warm serving platter. Remove the  bay leaves from the
marinade -- and the garlic cloves, if you can  find them -- then cover
the meat with the cooked marinade and  mushrooms and serve at once.
Ahead-of-time note: When the overnight marinating of the meat is
complete, it would be desirable to proceed at once through all the
succeeding steps, but if you wish you can stop a few hours in advance
right after the shiitake mushrooms and cooked-down marinade have been
combined. Cook the meat, however, only when ready to serve, because  it
may dry out and become stringy if reheated.  Yield: 4 to 6 servings
Converted by MC_Buster.  Per serving: 1853 Calories (kcal); 96g Total
Fat; (52% calories from  fat); 192g Protein; 7g Carbohydrate; 621mg
Cholesterol; 726mg Sodium  Food Exchanges: 0 Grain(Starch); 27 Lean
Meat; 1/2 Vegetable; 0 Fruit;  Recipe by: COOKING LIVE SHOW CL#9330
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4287
Calories From Fat: 808
Total Fat: 90.1g
Cholesterol: 883.3mg
Sodium: 723.9mg
Potassium: 11787.9mg
Carbohydrates: 462.9g
Fiber: 55.8g
Sugar: 74.8g
Protein: 316.9g