Chef Greg Anania,
Bellissimo
The full flavour of the pork is superbly accented by this sweet and velvety sauce.
Ingredients
Pork
2 Prairie Orchard Farms omega-3 pork tenderloins
1 tsp coarse black pepper
1 tsp salt
1 tsp paprika
1 clove fresh garlic, finely chopped
1 tsp onion powder
3 Tbsp olive oil
olive oil for cooking
Sauce
1/4 cup diced white onion
2 cloves garlic, finely chopped
2 cups fresh mixed wild mushrooms
1 tsp flour
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp fresh basil, sliced
1 1/2 cups port wine or sherry
Method
Pork
- Preheat oven to 325°F.
- Sprinkle spices and olive oil over pork. Rub spices evenly over pork.
- Let marinate for minimum of 15 min.
- Heat oil in frying pan over medium-high heat. Sear pork until golden on both sides.
- Place pork in roasting pan and loosely cover pork, not pan, with foil.
- Bake 25-35 min. Flip after 15 min.
Sauce
- Keep 2 Tbsp of oil in pan. Cook garlic and onions over medium heat until soft. Add mushrooms.
- Add flour, salt and pepper. Mix well.
- Add port wine and reduce to syrupy consistency. Set aside.
- When serving, stir fresh basil into sauce and pour over sliced pork.
Yield 4 servings