Pork Tenderloin Medallions with Rosemary, Thyme and Mushroom Sherry Sauce served with garlic mashed potatoes and green beans in garlic butter

· 2 8-oz packages of fresh sliced mushrooms (about four cups)

· 1 whole pork tenderloin

· 3 tablespoons fresh chopped rosemary

· 2 tablespoons fresh chopped thyme

· 1 tablespoon cracked black pepper

· 1 teaspoon ground black pepper

· ¼ cup orange juice

· ¾ cup cooking sherry

· 2 tablespoons white vinegar

· 1 teaspoon onion powder

· 2 teaspoons grated orange peel (fresh or dried)

· 1 15-oz. can of beef broth

· 1 tablespoon vegetable oil

· 1½ sticks butter

· 1½ lbs. fresh green beans

· 3 large baking potatoes peeled and cut into 2”cubes

· ½ cup heavy whipping cream

· 6 large cloves of garlic

· Shallot (finely chopped)

· salt

· 1 tablespoon of sifted flour (sifting will prevent lumps)

· 8 oz. sour cream

· 4 sprigs of Rosemary as garnish

Pork Tenderloin & Sherry Reduction

Place whole pork tenderloin in a plastic zip lock bag. In a medium size bowl combine ¼ cup orange juice, ¼ cup cooking sherry, 2 tablespoons white vinegar, 1 tablespoon fresh chopped thyme, 1½ tablespoons fresh chopped rosemary, 1 tablespoon cracked black pepper, ½ teaspoon onion powder, 1 teaspoon salt and 1 teaspoon grated orange peel. Mix well. Pour over the pork tenderloin and marinade for 45 minutes to 1 hour in the refrigerator. Discard the leftover marinade.

In a large skillet (12”) sear the whole pork tenderloin in one tablespoon of hot oil on both sides. Reduce heat, cover and cook until the pork tenderloin is medium – medium/well – about 15 minutes or 150-160°. Remove Pork Tenderloin and wrap in foil and place in a 210° oven to keep warm.

In a small pan, sauté shallot and garlic. Set aside.

Add mushrooms, ½ cup cooking sherry, 1 can of beef broth, 1 tablespoon thyme, 1½ tablespoons rosemary, 1 teaspoon ground black pepper, ½ teaspoon onion powder, 1 teaspoon grated orange peel, 1 teaspoon salt, and sautéed garlic and shallot to pan drippings. Stir well and reduce to ½ over medium high heat (about 7-10 minutes)

Reduce heat to medium/low and melt 2 tablespoons of butter into sauce. When the butter is melted add ¼ cup heavy whipping cream and stir until the cream is mixed evenly. Add 8 oz. of sour cream with 1 tablespoon of sifted flour already stirred into the sour cream and stir until the sour cream is mixed evenly.

The green beans and mashed potatoes should be made first and kept warm in the oven.

To Serve:

Place a mound of the mashed potatoes in the center of the plate and create a small crater in the top of the mound. Place a serving of the green beans on one side of the mashed potatoes. Arrange pork tenderloin medallions around the other side of the mashed potatoes. Spoon mushroom sherry reduction over medallions and a spoonful into the crater in the mashed potatoes. Garnish with sprig of rosemary.

Serves 4.

Green Beans:

Boil or steam green beans until done, but still firm (about 15 minutes). Melt ½ stick butter with one clove fresh minced garlic. Toss the green beans in the garlic butter.

Garlic Mashed Potatoes:

Boil cubed potatoes until done. Strain and place potatoes in a large mixing bowl. Add ¼ cup heavy whipping cream, ½ stick butter, and 4 large cloves of fresh minced garlic and salt to taste. Mash well with a potato masher ensuring that the cream/butter/garlic/salt is well mixed in.

Notes:

· Sour cream can be omitted for a thinner less rich sauce

· Could substitute asparagus for green beans

· Could substitute shredded hash brown cakes, twice baked potatoes or boiled new potatoes for mashed potatoes.