Ingredients
- 1 Smithfield Roasted Garlic & Cracked Black Pepper Marinated Fresh Pork Tenderloin1
- 1 cup Wild and white rice blend, dry1 cup
- 1 stick Unsalted butter1 stick
- 1 Small yellow onion, fine dice1
- 1/2 cup Celery, finely diced1/2 cup
- 1/2 cup Canned water chestnuts, diced1/2 cup
- 2 tablespoons Sage, minced2 tablespoons
- 2 tablespoons Rosemary, minced2 tablespoons
- 1/4 cup Flat leaf parsley, minced1/4 cup
- 2 cups Chicken stock2 cups
- 1 Large shallot, minced1
- 3/4 cup Dried cherries, chopped3/4 cup
- 1 cup Madeira wine 1 cup
- 1 cup Beef stock1 cup
- 2 tablespoons Tarragon, minced 2 tablespoons
- 3 tablespoons Cornstarch3 tablespoons
Instructions
Cut the tenderloin into 8 even slices and reserve
Cook the wild rice blend according to package instructions, reserve
Heat a large sauté pan over medium-high heat
Add 3 tablespoons of the butter, the onion, celery, water chestnuts, sage, rosemary, and parsley
Sauté until the vegetables are just tender, add the stock, and reduce by half
Add the wild rice blend and 3 tablespoons of butter to the vegetable mixture, stir to combine, remove from heat, and cover until ready to serve
Heat another sauté pan over medium high heat, and add the remaining butter
When the butter is foaming, but not brown, add the medallions of pork
Cook for about 5 minutes per side then remove to a platter to rest
In the same pan, add the shallot and dried cherries, stirring, then deglaze the pan with the wine
Add the beef stock and reduce by about 1/3
Add the tarragon
Combine the cornstarch with a bit of water and stir into the sauce until desired consistency
Return the medallions to the sauce to heat through
Place the wild rice dressing in the middle of a large platter, place the medallions of pork around the dressing, and pour the sauce over the meat. Serve hot
