This was another recipe I made from a zaar member for the swap I am in this month. I was so concerned with the cooking time for this recipe without adding liquid, but by cooking the meat slow all the juices run out and this is sufficient liquid to cook the pork with a tender outcome. I loved the sauce it was really good and paired excellently with the pork. I served mine with kumara zucchini fritters with was yummy. If you want to read more reviews on this recipe please click here.

Ingredients

800g Pork tenderloin (2 tenderloins, ea weighing 400 gm)
Olive oil (for frying)
Salt & freshly ground black pepper
500g Button mushroom
2 Garlic clove (minced)
1 Bay leaf
2 Whole cloves
3 Shallot (med size)
8 Baby onion (use cocktail, pearl or sml boiler size onions ~ your choice)
1 Small fresh thyme sprig (I added 4 sprigs)
250 ml Cream
(I added some cornflour to thicken the sauce up a bit as I prefer this.)

Method

1. Cut pork tenderloins into 1-in thick medallions. Heat a little olive oil in a lrg non-stick skillet or frying pan & brown the meat on all sides. Season to taste pref w/salt & pepper. (I left mine whole and carved before serving.)

2. Wipe the mushrooms, slice thinly & add to the frying pan w/the garlic, bay leaf & whole cloves.

3. Peel the shallots & baby onions. Slice the shallots & add them to the frying pan w/the whole baby onions & sprig of thyme. Cover & cook for 1 hr over a gentle heat.

4. Remove bay leaf, cloves & thyme sprig. Add cream & bring to a gentle boil, stirring constantly to thicken the sauce. Season to taste pref & serve immediately.

I served mine with kumara and zucchini fritters.

All photos taken by me unless otherwise stated.