Herb Crusted Pork Tenderloin with Mascarpone Polenta Cakes and Port Wine Reduction
by
Polenta Cakes
Mushrooms
Pork Tenderloin
Port Wine Reduction
In a large heated, square plate: place polenta cake in center of plate, top with four pieces of pork tenderloin. Top with sauce.
Yield: 4 servings
- 1 cup stone ground polenta
- 3/4 cup onion, diced
- 2-1/2 cups vegetable stock
- 1/2 cup Mozzarella cheese. grated
- 2 tablespoons Parmesan cheese, grated
- 1/3 cup mascarpone cheese
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/3 cup flour
- 2 teaspoons peanut oil
Mushrooms
- 2 tbsp. peanut oil
- 1 cup white mushrooms
- 1 cup shitake mushrooms
- Salt and pepper to taste
Pork Tenderloin
- 2 pork tenderloins (cleaned and cut in half)
- 2 tablespoons peanut oil
- Salt and pepper to taste
- 1/2 cup Dijon mustard
- 1 tablespoon each fresh Herbs: thyme, parsley, chives, rosemary
Port Wine Reduction
- 2 tablespoons butter
- 1/2 cup onion, diced
- 1 teaspoon thyme, fresh, chopped
- 1-1/2 teaspoon flour
- 1 cup dry red wine
- 3/4 cup port wine
In a large heated, square plate: place polenta cake in center of plate, top with four pieces of pork tenderloin. Top with sauce.
Yield: 4 servings
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Born and trained in France, Master Chef José Gutierrez offers a surprisingly fresh perspective on French cooking. |