- 1 tablespoon [15 mL] corn oil
- 2 [1-pound / 454-g each] lean pork tenderloins
- 1 [3-ounce / 85-g] piece bacon, diced
- 2 French shallots, chopped
- 1 clove garlic, crushed then chopped
- 1/2 pound [227 g] small mushroom caps [stems cut right underneath caps]
- 1/4 teaspoon [1 mL] thyme
- 1 tablespoon [15 mL] freshly chopped parsley
- 1 cup [250 mL] dry red Bordeaux wine
- Salt and freshly ground pepper, to taste
|
- Preheat oven to 350°F [180°C].
- Heat corn oil into a frypan over high heat.
- Brown pork tenderloins in hot oil for 4 minutes on each side.
- Add bacon dices; salt, pepper and cook for 2 minutes longer.
- Add chopped French shallots and garlic before adding mushroom caps.
- Sprinkle all over with thyme and freshly chopped parsley; salt and pepper.
- Cook for 2 minutes more.
- Pour in red wine and leave to cook for 1 minute.
- Transfer into an oven-safe casserole.
- Cover and bake into preheated oven for 1 hour 15 minutes before serving.
|
