Bob Henrick wrote:Hi Tom!
I would be interested in hearing how you went about doing that pork roast for Easter d\inner. I just picked up a full pork loin that I will cut into (for the most part) pork roasts, and will also cut some of it into medallions. Some of the medallions I will pound into pork cutlets and do them in a German style something like a schnitzel. For the schnitzel, I will explore grinding some dried mushroom to a dust and mixing with the flour I will use for dredging. Then make a mushroom gravy to accompany. (if that is not too much mushroom. I find that I can find dried shitake shrooms in Asian market locally very inexpensive. ( I almost said dirt cheap, but that forms an unwanted picture in my mind.Actually I think they might be from china which gives me a moments pause, but for grinding like in this instance they will do the trick.
Actually what I am wondering how you went about insuring that the rosemary stayed on while cooking. Thanks a lot.
Hi Bob H.,
I will post this on the forum kitchen discussion group also.
The Roast Pork Tenderloin with a mushroom sauce is a recipe with a marinade applied before cooking:
Marinade applied to 3X3/4 lb pork tenderloins 2 to 24 hours before roasting
1/4c oil
2 Tbsp white wine vinegar
2 Tbsp fresh rosemary (or 2 tsp dry)
1/2 tsp salt
1/4 tsp pepper
Roast at 400 F until internal temp is 160 F (20-25 minutes)
let rest briefly
The marinade helps the rosemary stick to the pork tenderloin during roasting
Mushroom sauce:
2 Tbsp butter in the pan to saute
1/2 leek sliced
2 cloves minced garlic and
2 cups sliced mushrooms
Add and to bring to a boil:
2 Tbsp dry sherry
1 Tbsp Dijon mustard
2 tsp worcestershire sauce
Remove from heat and add:
1 cup sour cream
1/4 tsp salt
1/8 tsp pepper
Then put on low heat and warm till heated through.
Add mushroom sauce to pork when served.
Wine match: pinot noir, preferably an earthy burg.