Pork Tenderloin with Polenta Cakes

Terry Kurlin foodtv

Mushrooms:
2 pounds button mushrooms
6 cups beef broth (not bouillon) You may use canned consomme or beef
broth
2 cups French onion soup (may use canned French Onion or homemade)
1 stick unsalted butter
2 cups red wine
1 tablespoon fresh rosemary (optional)

Pick mushrooms that are small and the gills on the underneath side are
closed. Gently wash mushrooms and drain. Put all the mushrooms in large
Dutch oven and begin cooking on medium heat. Water will be rendered from
the mushrooms. If no liquid is rendered from the mushrooms, add 1 cup of
broth to begin cooking. When the mushrooms have shriveled, add the broth
and the onion soup. Cook slowly for about 2 hours until the mushrooms
are darker in color and tender. If more liquid is needed, add water.
After 2 hours add the wine and cook 1 hour more. The liquid should be
reduced by 2/3 by now. Add the rosemary and butter and keep warm.

Pork Tenderloin:
1 1/2 pounds pork tenderloin
Flour
Salt and pepper to taste
1 tablespoon oil or butter
2 to 3 tablespoons red wine
Pat butter
Fresh Rosemary sprigs (one per guest)

Preheat oven to 450 degrees. Flour the tenderloin and shake off all the
flour you can. Add Salt and pepper. In a skillet over medium high heat,
heat about 1 tablespoon of oil or a mixture of oil and butter. Sauté the
tenderloin until seared on all sides. Put in oven in skillet and roast
for about 8 to 12 minutes until internal temperature is 170. Remove loin
and keep warm. Deglaze the pan with wine, reduce by half and add a pat
of butter. Add tenderloin back to pan and keep warm.

Polenta Cakes:
1 package polenta
1 egg beaten
1/2 cup flour
1 tablespoon Parmesan cheese
Salt and pepper to taste
Oil

Wrap polenta in cling wrap and refrigerate until firm. Cut polenta into
rounds and dip in egg that has been beaten and dredge in flour mixed
with Parmesan cheese, salt and pepper. Fry in oil until golden brown.
Drain on paper towels. Make 2 per person.
To serve: Place 2 polenta cakes on the plate 1 slightly overlapping the
other. Slice tenderloin and allow 5 to 6 slices per person. Add
drippings from pork loin to mushrooms. Spoon mushrooms with gravy over
meat and polenta. Stand a spring of rosemary in center spearing the
meat. If you want a fragrant presentation, you can light the rosemary
after if has been slightly dried in the microwave.

Green Bean Bundles: Fresh long green beans about a dozen per person 1
red bell pepper, cut into thin strips same shape as green beans Strips
bacon flattened and cut in half

Make bundle with green beans and bell pepper and wrap with bacon. You
can either tie bacon or use a toothpick. Place bundles in glass pie
plate with another pie plate on top and microwave on high until beans
are crisp tender and bacon done. Remove toothpicks and serve.


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