Jerked Pork And Mushroom Stack

* Exported from MasterCook *

JERKED PORK AND MUSHROOM STACK

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****

1 lb pork tenderloin, -- trimmed
: fat
4 Portobello mushrooms, --
: stems removed, cleaned
1 ts roasted garlic
4 TB olive oil
1 TB Paul Prudhomme's Vegetable
: Magic
2 TB Paul Prudhomme's Pork and
: Veal Magic
2 TB wet jerk seasoning
3 TB dry jerk seasoning
1 pt heavy cream
1 ts ground coriander
1 ts ground allspice
1 TB Worcestershire sauce
2 TB unsalted butter
: Salt
2 c cooked rice
2 TB green onions, -- thinly
: sliced

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 1/4 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

From: Meg Antczak <meginny@frontiernet.



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