PORK TENDERLOIN WITH BRAISED MUSHROOM RAGOUT by Chef G. Garvin

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http://www.chefgarvin.com/

DETAILS & INGREDIENTS


 

2 pork tenderloins (1 to 1 1/2 lbs, each)
kosher salt and ground black pepper
2 tablespoons cooking oil
12 to 14 slices prosciutto
1/2 cup sliced shiitake mushrooms
1/2 cup sliced oyster mushrooms
1/2 cup sliced morel mushrooms
2 tablespoons diced shallots
1 tablespoon shaved garlic
1/4 cup white wine
6 tablespoons cold unsalted butter
 
 
COOKING STEPS


 

Season the pork with salt and pepper
Heat 1 tablespoon of oil in a large pan. Add the pork to the pan; sear for 2 minuts on all sides. Remove the pork from the pan and slice into 2-ounce portions. Wrap each portion with a slice of prosciutto, cut to fit. Return the pork to the pan, searing the prosciutto on all sides. Place the pork pieces back in the pan, cut side down; cover and cook for another 5 to 7 minutes or until medium (160F), turning once.
For the ragout, add the remaining 1 tablespoons oil to the saute pan. Add all the mushrooms, shallots, and garlic. Season the mixture with salt and pepper and saute for 3 to 5 minutes or until tender. Add the wine and bring to a boil. Reduce heat and simmer 3 minutes or until liquid is reduced by half. Whisk in butter, 1 tablespoon at a time. Serve the ragout with the pork.
Note: You can use any combination of wild and domestic mushrooms to equal 1 and 1/2 cups.
Chef G. Garvin
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