Wednesday, April 3, 2013

Tenderloin in porcini mushrooms

tenderloin in mushroom souse with quinoa

It was a long time since I've posted some food recipe!
Travelling, visiting family and friends was more about consuming that preparing food ;) 
But since I am back in Oslo, there will be more cooking too.

I brought with me delicious polish pork tenderloin. Together with dried mushrooms it gave me the perfect combination for not-so-casual-dinner. 

I choose porcini mushrooms (pol. borowiki, nor. steinsopp) which are very aromatic and tasteful. Of course, you can use champignons, but then your dish will be more casual ;)

For 2 portions you will need:

* 200-300 g of mushrooms 
* 200 g of tenderloin
* spices of choice, I used: garlic, paprika, salt, oregano, cumin, pepper
* few drops of oil (I used flax oil which can be used in high temperatures, make sure you don't use olive oil which is unsafe for using for frying)
* onion (it will suit this dish perfectly, but I can't eat it - if you don't have contradictions like me, go ahead and use it)
* sour cream or package souse for better consistency

If you're using dried mushrooms, dry them first in a hot water (for at least 30 minutes before use). Don't spill the water you used to do that, it will be the perfect vase for your souse afterwards. 

tenderloin marinated in oil, paprika, salt, garlic, onion and cumin

At the same time marinate meat. Use spices of choice and few drops of oil. Leave meat in spices in a cold place for at least 30 minutes. The longer the better. Your meat thus will be crumbly.

Pre-fry meat on a frying pan or teflon pot. After few minutes add mushrooms with water. Let it cook for approximately 20-30 minutes on a medium level.

After half an hour, you can add sour or prepared souse from package. I know, this souses are full of artificial ingredients, but... I didn't have sour at home to prepare 'real' souse ;) Using that from package, will gave me thick consistency as well as sour and roux/browning would do.

Mix souse with your meat and cook it for next 20 minutes.

porcini mushrooms gives souse thickness and great taste

Serve tenderloin with rice or quinoa (if you don't know what it is, chesk this post) . Don't forget about veggies! :)

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