Friday, October 31, 2008

Pork tenderloin with mushrooms in cream sauce wrapped in puff pastry.

Served with a green bean-tomato salad. This is a very simple dish that seems to wow guests. I saute mushrooms in butter/olive oil until lightly browned, add a splash or three of sherry or white wine, some fresh thyme and s&p. Take off heat and stir in some heavy cream (half and half will do ok). Roll out one sheet of puff pastry, spoon some of the mushrooms down the centre. Lay pork tenderloin on top of mushrooms - season the tenderloin! - top with remaining mushrooms, fold up pastry and bake. Great, now I'm hungry.

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