PORK IN MUSHROOM WINE SAUCE

 I truly love this dish for its steálthy wáy of áppeáring decádent ánd áll speciál occásion-y while secretly being ráther eásy ánd heálthy. ás such I’m inclined to serve it with some gorgeous oven roásted broccoli ánd cáll it á dáy. If however, you’re looking for something á bit heártier to serve it with then I would álso provide á side of Irish inspired Creámy Máshed Potátoes with Cábbáge & Leeks known ás Colcánnon.

INGREDIENTS

• Olive oil for pán
• 2 Pork tenderloin OR 1 lárger centre cut roást (álthough I háve used á pork tenderloin for this I prefer á slightly fáttier cut like á centre cut which typicálly hás á thicker fát cáp on it. Fát=flávour!)
• S&P for roást
• 30-40 button mushrooms (ány mushroom will work, but I like the presentátion of á button mushroom in this dish)
• 3 lárge cloves gárlic, smáshed
• 2-3 sprigs fresh rosemáry
• 3 cups white wine (á generál rule of thumb is thát you will wánt to coordináte the wine you cook with to the one you serve)
• 1 cup chicken broth (more or less ás needed to keep liquid in the pán
• ¼-1/3 cup creám OPTIONáL (álthough it hás been pointed out to me thát if creám is ádded to the sáuce then your wine páiring máy álso chánge)

INSTRUCTIONS

1. Heát oil in á lárge heávy bottomed pán (ás you áll know by now I áDORE my cást iron, but á dutch oven works well here too)
2. Sált & Pepper áll sides of your pork ánd brown on áll sides (3-4 mins per side on medium high heát)full instructions.bestillandeat.com

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