Ingredients
18 ounces pork tenderloin
3/4 cup carrot
3/4 cup celery
1 cup button mushroom
2 minced garlic cloves
1/2 cup yellow onion
1/4 cup shallot
1/4 cup leek
16 ounces chicken stock or 16 ounces vegetable stock
3/4 cup white wine
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For Best results for this recipe purchase a permarinated and seasoned tenderloin available in your grocery. For this recipe I chose a lemon garlic herb preseasoned tenderloin. However you may use any type but it should be marinated. Julienne carrots and celery, mince garlic and prepare shallots, onion by chopping. Leaks may be cut into one to two inch segments or chopped as you prefer. In a Dutch Oven heat olive oil on medium high until hot. Carefully add tenderloin and brown on all sides. Remove and set aside. Remove any excess oil reserving enough to saute vegetables. Add Garlic, onion and Shallot and saute stirring frequently until translucent. Add carrots and celery to onion garlic mixture and stir frequently approximately 3 minutes. Add the leak and saute another 2 minutes. Add button mushrooms. You will notice some liquid from the vegetables. Stir frequently for another 2 to 3 minutes. Deglaze with 3/4 cup of wine. If desired you may also use chicken stock (low sodium) with 1 tablespoon of your favorite wine vinegar. I recommend for this recipe a white whine vinegar however you may use any flavor you like. Return the browned tenderloin to the Dutch Oven then add Stock until vegetables and loin is almost covered. Add salt and pepper to taste. You may omit salt as the loin is naturally salty from brine. Bring to a rolling or hard simmer and reduce heat and simmer approximately 15 minutes. In a preheated 375 degree oven add the covered dutch oven and immediately reduce temperature to 275 degrees. Roast for one hour. In one hour reduce oven heat to 225 degrees for two hours. Remove from oven, then set roast aside, covered in foil to rest. With a slotted spoon remove the vegetables and set aside, covered. On stove top at medium heat, bring stock liquid to a simmer. While waiting for simmer to begin, whisk corn starch into cream and incorporate fully. When simmer begins reduce heat to medium low and add the corn starch cream mixture stirring constantly until thicken
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German V-blade slicer — safer than flat mandoline, multiple inserts
Every vegetable technique — braising, roasting, grilling, raw
Vegetables organized by botanical family — deep understanding of produce
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful
Spanish chef's vegetable manifesto — innovative technique-driven