Jerked pork and mushroom stack

1 Servings

Ingredients

Quantity Ingredient
1 pounds Pork tenderloin,; trimmed of fat
4 Portobello mushrooms,; stems removed, cleaned
1 teaspoon Roasted garlic
4 tablespoons Olive oil
1 tablespoon Paul Prudhomme's Vegetable Magic
2 tablespoons Paul Prudhomme's Pork and Veal Magic
2 tablespoons Wet jerk seasoning
3 tablespoons Dry jerk seasoning
1 pint Heavy cream
1 teaspoon Ground coriander
1 teaspoon Ground allspice
1 tablespoon Worcestershire sauce
2 tablespoons Unsalted butter
Salt
2 cups Cooked rice
2 tablespoons Green onions,; thinly sliced

Directions

Pre-heat the oven to 250 degrees. Slice pork into 4 equal pieces, place each piece between sheets of plastic wrap and pound thin. Rub the mushrooms with roasted garlic, some of the olive oil and season with Vegetable Magic and the Pork and Veal Magic. Rub the pork with the wet jerk seasoning, sprinkle with 2 tablespoons of the dry jerk seasoning, and then dip the pork into a dish of the remaining olive oil.

Heat a large saute pan until almost smoking, lay the slices of pork in the pan and sear about 40 seconds on each side. Remove the pork to an oven proof dish. Add the mushrooms to the saute pan and saute them about 1 minute per side, or until softened. Then put the mushrooms in the dish with the pork and keep them warm in the oven.

In the same saute pan pour the cream and add the coriander, allspice, the remaining dry jerk seasoning, and the Worcestershire sauce. Reduce until the sauce thickens and then stir in the butter. Season with salt, if necessary.

Put ¼ of the rice on each serving plate, put a slice of pork on the rice, top with a mushroom and spoon the sauce over the top. Scatter the green onions over the plate as garnish.

Yield: 4 servings

Recipe By :CHEF DU JOUR CHEF JIMMY BANNOS SHOW #DJ9156 Posted to MC-Recipe Digest V1 #254 Date: Tue, 22 Oct 1996 08:42:15 -0400 From: Meg Antczak <meginny@...>

Related recipes