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Article: Pork Tenderloin With Mushroom Sauce
- Article from:
- The Washington Post
- Article date:
- February 28, 2001
- Author:
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Today's lesson, Pork Tenderloin With Mushroom Sauce, will focus on
searing and roasting meat. A searing-roasting combination is perfect
for a small, tender piece of meat such as a pork tenderloin. First
the meat is browned quickly on all sides at a high heat, then it is
roasted. The combination gives the meat a nice brown crust, which it
would not otherwise have from its short roasting time. This technique
works well for any small piece of meat, such as a veal or beef
tenderloin. To accompany the pork, we make a sauce from inexpensive
button mushrooms. (For veal or beef tenderloin, you may want to use
the more exotic porcini ...
Related newspaper, magazine, and journal articles:
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Article: Pork tenderloin tastes of the tropics
The Milwaukee Journal Sentinel;
September 28, 1997 ;
700+ words
... ... dinner plate with jerk-seasoned pork tenderloin, spicy black beans and pineapple ... it well over the surface of a whole pork tenderloin. This lean cut of pork may be oven ... a complete meal. Just slice the pork tenderloin, serve the black beans alongside ...
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