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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A Graham Kerr creation for New Zealand as seen on the Galloping Gourmet. Ingredients:
4 (6 ounce) pork tenderloin, trimmed |
salt and pepper |
8 slices bacon |
1/4 cup olive oil |
freshly ground white peppercorns, to taste |
1 1/2 cups mushrooms, sauce recipe follows |
lemon, to garnish |
parsley, to garnish |
mushroom, sauce |
1 tablespoon clarified butter |
1 small onion, finely diced |
4 ounces mushrooms, tops finely sliced, stems finely chopped |
2 tablespoons arrowroot |
1/4 cup dry white wine |
1 1/4 cups hot water |
meat, concentrate to taste |
1/2 lemon, juiced |
1 sprig parsley, leaves chopped |
cayenne pepper, to garnish |
Directions:
1. Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
2. Brush with oil and broil about 8 minutes each side.
3. To serve, slide from skewer and slice into medallions.
4. Serve in sauce garnish with lemon and parsley
5. MUSHROOM SAUCE:
6. Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
7. Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
8. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.
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