Recipes by David Grenier
Photography by Edward Pond
Food styling by David Grenier
Prop styling by Jane Hardin
First published in Wish May 2007
A basic principle of French cooking, deglazing is a simple way to make a flavourful sauce. 1. On the stovetop, return the roasting pan, studded with caramelized tasty bits, to high heat. 2. Add a liquid (chicken stock, red or white wine, port or sherry, brandy or cognac) to the pan and bring to a boil, stirring frequently. 3. Reduce to the desired consistency.
food
Join the 20-Minute Supper Club»Roasted Pork Tenderloin with Triple Mushroom Spinach
Pork tenderloin is quick to cook and always garners plenty of praise.
Ingredients (SERVES 4)
| 1½ oz | package dried porcini mushrooms |
| 1 | pork tenderloin, about 1-1/2 lb |
| 2 tbsp | olive oil |
| 1 tbsp | fennel seeds |
| 1 tbsp | unsalted butter |
| 1 cup | each, sliced oyster and cremini mushrooms |
| 1 cup | peas, fresh or frozen |
| 1 bunch | spinach |
| 1 tbsp | tarragon, chopped |
Instructions
- Preheat oven to 425°F. Place dried mushrooms in a bowl and add 1½ cups boiling water. Steep 10 minutes. Strain to remove any grit, reserving liquid. Set aside.
- Drizzle pork with 1 tablespoon oil and season with salt, pepper and fennel seeds.
- Heat a large ovenproof skillet over medium-high and sear pork, 3 minutes per side or until well browned.
- Transfer skillet to oven and bake 12-15 minutes for medium doneness.
- While pork is roasting, heat remaining oil and butter in another large skillet over medium-high and sauté mushrooms, (fresh and reconstituted), until tender and golden, about 8 minutes. Add peas and cook 2 more minutes. Mix in spinach and tarragon. Remove from heat and cover to keep warm.
- Remove pork from oven, transfer to a cutting board, cover with foil and let rest 5 minutes.
- Deglaze skillet that pork was cooked in with reserved mushroom liquid, scraping up any flavourful browned bits. Boil until liquid is reduced, about 2 minutes.
- Slice tenderloin, plate and drizzle with sauce. Serve with mushroom-spinach mixture.
Nutritional information
Nutrients per serving: 419 calories, 21 g fat, 41 g protein, 15 g carbs, 3 g fibre. Excellent source of vitamins A and C, and folate.
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