From jessyej@pc.jaring.my Fri Feb 22 14:32:49 2002 Date: Fri, 22 Feb 2002 05:00:55 +0000 (UTC) From: Stef Glassie Newsgroups: rec.food.recipes Subject: Pork Tenderloin in Vouvray Wine Sauce Followup-To: rec.food.cooking, rec.food.recipes Pork Tenderloin in Vouvray Wine Sauce My wife and I are not wine "connoisseurs" or even wine lovers. Most of the time, when I needed to add wine to a dish, most of it ended up in the kitchen sink, which is why I was very glad to find a wine that is great to cook with, and that we love to drink as well. Although Vouvray is not exactly a dry white wine (which is quite often a requirement when adding white wine to a dish), it does give that bit of extra flavour and will do very nicely. 1 tenderloin of pork (about 500 gr.), without fat and cut in small pieces of 4-5 cm length and 2 cm thick 2 Tbsp olive oil and a lump of butter 250 gr mushrooms, cleaned and cut in plakjes 2 Tbsp flour 125 cl Vouvray wine (or another white wine) and 125 cl water 125 cl full cream 1 Tbsp mustard a few drops of Worcester sauce 100 gr Emmentaler or Gruyhre cheese, grated Grease an ovenproof dish and preheat the oven to 220 C. Heat the oil and butter in a large pan and stir fry the pieces of pork. When they're done, put them in the oven dish. Lower the heat, do not remove oil and butter, but gently fry the mushrooms with the flour in the pan. Add some seasoning if you like; especially pepper will do. Because of the flour, the pan will become quite dry, so be sure not to overheat the pan. After a few minutes, when the mushrooms are light brown, add water and wine and turn the heat a bit higher. When the liquid is almost boiling, add the cream. Add mustard and Worcester sauce and let this simmer for about two minutes. Add the sauce to the oven dish, sprinkle the cheese on top and put in the oven for about 15 minutes. Source : http://www.javabit.com , Recipe 146 Author : Eli Poppe poppe@imec.be Preparation Time :1h 30minutes Serves :4 http://www.javabit.com : Cook, Photograph, Submit and ... Win a Free Recipe Book : 'Savouring the East!' -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.