Ingredients

  • 675 grams pork tenderloin 1 1/2 inch cubes, = 1 1/2 lb
  • 4 slices bacon, streaky
  • 12 mushrooms, white, whole
  • 30 grams butter, unsalted, =2 T
  • Sour Cream Sauce
  • 2 shallots minced
  • 55 grams butter, unsalted, =4T
  • 30 grams flour, = 2T
  • 450 milliliters chicken stock, =2cups
  • 110 milliliters white wine, =1cup
  • 30 grams sour cream, =2T
  • lemon juice optional

Directions

1. Prepare brochettes first. Cut each slice of bacon into 4 pieces. Sauté mushrooms in 30 grams of butter for 1 minute. Place all on 4 skewers beginning and ending with mushroom caps.
2. Make sauce. Sauté shallots until soft. Add flour and cook for 2 minutes. Remove from heat and add stock and wine, a little at a time, until sauce smooth. Return to heat and cook until spoon coating consistency, about 15 minutes. Add sour cream. If not sufficiently tart, add lemon juice.
3. While sauce is reducing, grill brochettes for 4 minutes, turn then 4 minutes more until brown and meat just done.

Notes
Notes:Original recipe serves 4.
Serving Ideas:Serve with wild rice and raisins and Sour Cream Sauce


Categories
Pork, main course
Keywords
Pork, main course
MacGourmet downloadPork Tenderloin Brochette. To import, drag image to your MacGourmet recipe box.