Pork Medallions with Mushroom Sauce Recipe

Aurora Catering's

Hot 'n Spicy Ladies!

Pork Tenderloins with King Mushrooms and Tortellini
Yield 8 dinner servings

Ingredients
2-1 LB PORK TENDERLOINS
2 TBSP MUSHROOM SOY (Pearl River Bridge preferred)

1 TSP GROUND WHITE PEPPER

1 TSP RED PEPPER FLAKES

1/4 CUP EXTRA VIRGIN OLIVE OIL

2 TBSP FRESH MINCED GARLIC
1-LARGE WHITE ONION (Chopped fine)

1 CUP MERLOT

1 LB FRESH KING MUSHROOMS (Sliced 1/2 inch thick) (See Below Chef Notes)
1 LB FRESH BABY ASIAN EGGPLANT (cut into 1/4 in thick rings)

1 LB FRESH KING MUSHROOMS (Sliced 1/2 inch thick)
1 LB FRESH BABY ASIAN EGGPLANT (cut into 1/4 in thick rings)
3 TBSP EXTRA VIRGIN OLIVE OIL

1 TSP GROUND WHITE PEPPER

3 ROASTED RED BELL PEPPERS (Peeled and Julienne)
1 LB CHEESE TORTELLINI (boiled al dente, and retained warm)
1/2 TSP SESAME SEED OIL

Method
The pork tenderloins are usually sold with a "silver skin" around the outside of the muscle. This is a very sinuous membrane that is very tough and has to be removed. To do this use a filet knife, poke the blade under the membrane and closely trim the "skin" from the meat. Of course, trying not to cut into the muscle. Once removed then cut the tenderloin into medallions about 12 inch thick. Add the mushroom soy and peppers into the meat and allow to sit for at least a half an hour.

Use only enough oil to lightly coat the bottom of the large (10 quart) Dutch oven. Over medium/high heat place only enough pork as to coat the bottom of the pan, brown the medallions on both sides, don't move them around too much allow them to brown. Remove the medallions as they are browned (DO NOT OVER COOK). Add oil as needed and continue to cook the remaining medallions, when the last batch is completed, remove pork (leave the drippings). Reduce heat to low and add onions. Deglaze the pan with wine and garlic, cover and allow to simmer for 15 minutes.

In a separate skillet and over high heat add a little more olive oil and sear the eggplant and king mushrooms until they are a light brown.

Back in the Dutch Oven, with the heat on low and combine the eggplant, king mushrooms, white pepper, and julienne bell peppers (all, except sesame seed oil), gently fold in tortellini to completely to absorb all drippings.

Plate Presentation
Ladle meat and pasta onto a warmed serving dish, drizzle the sesame seed oil over the dish and gently fold, garnish with fresh parsley sprigs or chopped green onions.

Chef's Notes:

I have found King Mushrooms in our local Asian fresh produce markets. As they are not normally found in most supermarkets, so you might have to ask for them. They are white in color, with long stems (6 - 7 inches long) and about an inch and a half thick, with a small cap. Now you know why they are considered a phallic symbol!

BTW, I know the recipe is for 8 people, and we only had 5 for dinner, the ladies wanted lunch the next day!

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