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Ingredientes
- 3 - 4 lbs. pork tenderloin (veal is expensive!)
- Heavy 10 inch skillet
- 4 tbsp. butter
- 2 tbsp. veg. oil
- 2 c. fresh mushrooms, sliced
- 1 teaspoon tarragon, thyme, or possibly mixed herbs
- 1/2 teaspoon salt
- Healthy pinch pepper
- 1/2 c. finely chopped shallots
- 1 c. Chardonnay wine
- 1 pt. heavy cream
- Flour
- Minced parsley
Direcciones
- Cut meat into 3/4 inch slices. Season meat with alot of flour and salt and pepper. Lb. meat 1/4 inch thick. Saute/fry meat in oil. Cook till brown. Flip over. Take meat out. Take skillet off heat. Add in a little bit of oil. Throw in minced shallots and fresh mushrooms; saute/fry. Add in 1 c. Chardonnay. Reduce till almost gone. Put in heavy cream. Add in healthy pinch of salt. Reduce till thick. In separate skillet mix 2 Tbsp. butter, 1 Tbsp. flour; mix and brown. Add in to cream sauce. Whisk it till thick. Use minced parsley. Wrap in towel and put under cool water to garnish dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 10 servings | |
| Calories 325 | |
| Calories from Fat 173 | 53% |
| Total Fat 19.54g | 24% |
| Saturated Fat 9.71g | 39% |
| Trans Fat 0.1g | |
| Cholesterol 143mg | 48% |
| Sodium 242mg | 10% |
| Potassium 700mg | 20% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 32.76g | 52% |
