Pork tenderloin with mushrooms and ptitim
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 470, total fat 15 G., saturated fats 5 G., proteins 40 G., carbohydrates 44 G., fiber 3 G., cholesterol 102 mg, sodium 188 mg, sugar 4 G.
Calories 470, total fat 15 G., saturated fats 5 G., proteins 40 G., carbohydrates 44 G., fiber 3 G., cholesterol 102 mg, sodium 188 mg, sugar 4 G.
Pork tenderloin is seared until golden brown, then braised with mushrooms, celery, and onions in chicken broth with a splash of white wine. Fresh rosemary adds a distinctive flavor. The pork is cooked whole and sliced just before serving. This preserves the meat's juiciness and flavor. Serve the pork and mushrooms with boiled ptitim, also known as Israeli couscous, dressed with butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons extra-virgin olive oil
- 1 large pork tenderloin (about 0.6 kg), trimmed
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 220 g of mushrooms, thinly sliced
- 1/4 cup dry white wine
- 1.5 cups lightly salted chicken broth
- 2 sprigs of fresh rosemary
- 1 tbsp + 1 tsp unsalted butter
- 0.5 cup chopped fresh parsley
- 1 tbsp. ptitim
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Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Season the pork tenderloin with salt and black pepper and cook, turning, until browned on all sides, about 7 minutes. Transfer to a plate, reserving the fat in the pan. Add the celery, onion, and mushrooms to the pan. Cook, stirring occasionally, until the vegetables are browned and tender, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pan, and cook until evaporated, about 1 minute.
- Pour the chicken broth into the pan and bring to a simmer. Reduce the heat to medium-low and add the pork and rosemary. Cover and simmer gently until a thermometer inserted into the center of the pork tenderloin registers 145°F (63°C), 10-12 minutes. Transfer the pork to a cutting board and let rest for 5 minutes. Discard the rosemary. Add 1 tablespoon of butter to the pan and stir until melted; season with salt and pepper to taste. Stir in the parsley.
- Meanwhile, bring a medium saucepan of salted water to a boil. Add the ptitim and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon of butter; season with salt and pepper to taste. Slice the pork thickly and serve with the ptitim; top with the mushroom sauce.
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