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Categories:Viewed: 35 - Published at: 9 years ago
Ingredients
- 7/8 pound pork tenderloin
- 1 tablespoon pepper paste
- 6 bay leaves crumbled
- 4 garlic cloves minced
- salt
- 7 ounces Paris mushrooms
- 1 tablespoon balsamic vinegar
- 7/8 cup red wine
- 2 tablespoons butter
- 5/8 cup olive oil
Method
- Trim fat from pork loin and place on a platter.
- Season tenderloin with pepper paste, bay leaves, garlic and salt.
- Drizzle with balsamic vinegar and wine.
- Marinate for 30 minutes.
- In a frying pan, heat butter and oil.
- Cook meat and garlic over low heat and set aside remaining marinade.
- Clean mushrooms, slice and add to pan with meat and saute for 2 minutes.
- Add liquid from the marinade and let reduce.
- Serve pork and mushrooms with white rice and salad.
