Pork Tenderloin With Foie Gras Recipe
Summary
Ingredients
| 14 oz tiny white button mushrooms | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| Pork tenderloin | 1 3/4 Pound | |
| Oil | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 | |
| Butter | 1 Ounce | |
| All purpose flour | 3 Tablespoon | |
| 1 beef bouillon (stock) cube | ||
| Madeira | 1/4 Cup (16 tbs) | |
| 5 oz pate de foie gras | ||
| Creme fraiche | 2 Tablespoon | |
Directions
Wipe the mushrooms with a damp cloth or kitchen paper.
Slice finely.
Put into a dish and pour over the lemon juice.
Cover and microwave on HIGH for 5 minutes.
Flatten the pork slices with a pastry roller (rolling pin).
Brush with oil and season with salt and pepper.
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Arrange the slices of meat side by side in the browning dish, leave for a few seconds, then turn.
When they have stopped sizzling, cover and microwave for 5 minutes on HIGH.
Remove from the oven and cover with a double layer of aluminum (aluminium) foil to keep the meat hot.
Melt the butter in the oven for 1 minute on HIGH.
Add the flour and mix well.
Crumble over the beef bouillon (stock) cube and mix again.
Pour over the cooking liquid from the mushrooms and the pork and mix thoroughly.
Stir in the madeira.
Whisk.
Microwave for 2 minutes on HIGH, whisk vigorously, then cook for a further 2 minutes.
Arrange the meat in a round serving dish, leaving the center free.
Put a slice of foie gras on top of each piece of pork.
Cover with aluminum (aluminium) foil.
Add the mushrooms and sour cream (creme fraiche) to the sauce and stir well.
Reheat for 2 minutes on HIGH.
Put the serving dish containing the meat into the micro wave ovenforl minuteon HIGH to heat the foie gras.
Pourthe mushroom sauce into the center of the dish
Slice finely.
Put into a dish and pour over the lemon juice.
Cover and microwave on HIGH for 5 minutes.
Flatten the pork slices with a pastry roller (rolling pin).
Brush with oil and season with salt and pepper.
Heat a browning dish in the microwave oven for 6-8 minutes, following the manufacturer's instructions.
Arrange the slices of meat side by side in the browning dish, leave for a few seconds, then turn.
When they have stopped sizzling, cover and microwave for 5 minutes on HIGH.
Remove from the oven and cover with a double layer of aluminum (aluminium) foil to keep the meat hot.
Melt the butter in the oven for 1 minute on HIGH.
Add the flour and mix well.
Crumble over the beef bouillon (stock) cube and mix again.
Pour over the cooking liquid from the mushrooms and the pork and mix thoroughly.
Stir in the madeira.
Whisk.
Microwave for 2 minutes on HIGH, whisk vigorously, then cook for a further 2 minutes.
Arrange the meat in a round serving dish, leaving the center free.
Put a slice of foie gras on top of each piece of pork.
Cover with aluminum (aluminium) foil.
Add the mushrooms and sour cream (creme fraiche) to the sauce and stir well.
Reheat for 2 minutes on HIGH.
Put the serving dish containing the meat into the micro wave ovenforl minuteon HIGH to heat the foie gras.
Pourthe mushroom sauce into the center of the dish
Chef
