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Ingredientes
- 1 lb Pork tenderloin,, trimmed of fat
- 4 x Portobello mushrooms,, stems removed, cleaned
- 1 tsp Roasted garlic
- 4 Tbsp. Extra virgin olive oil
- 1 Tbsp. Paul Prudhomme's Vegetable Magic
- 2 Tbsp. Paul Prudhomme's Pork and Veal Magic
- 2 Tbsp. Wet jerk seasoning
- 3 Tbsp. Dry jerk seasoning
- 1 pt Heavy cream
- 1 tsp Grnd coriander
- 1 tsp Grnd allspice
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. Unsalted butter Salt
- 2 c. Cooked rice
- 2 Tbsp. Green onions,, thinly sliced
Direcciones
- Pre-heat the oven to 250 degrees. Slice pork into 4 equal pcs, place each piece between sheets of plastic wrap and lb. thin. Rub the mushrooms with roasted garlic, some of the extra virgin olive oil and season with Vegetable Magic and the Pork and Veal Magic. Rub the pork with the wet jerk seasoning, sprinkle with 2 Tbsp. of the dry jerk seasoning, and then dip the pork into a dish of the remaining extra virgin olive oil.
- Heat a large saute/fry pan till almost smoking, lay the slices of pork in the pan and sear about 40 seconds on each side. Remove the pork to an oven proof dish. Add in the mushrooms to the saute/fry pan and saute/fry them about 1 minute per side, or possibly till softened. Then put the mushrooms in the dish with the pork and keep them hot in the oven.
- In the same saute/fry pan pour the cream and add in the coriander, allspice, the remaining dry jerk seasoning, and the Worcestershire sauce. Reduce till the sauce thickens and then stir in the butter. Season with salt, if necessary.
- Put 1/4 of the rice on each serving plate, put a slice of pork on the rice, top with a mushroom and spoon the sauce over the top. Scatter the green onions over the plate as garnish.
- Yield: 4 servings
