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; 13 Fat; 0
Other Carbohydrates
Recipe by: COOKING LIVE SHOW CL#9330
Converted by MM_Buster v2.0n.

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