Yield: 2 portions
Ingredients | Amounts |
Pork tenderloin | 6 oz. |
Cayenne pepper | 2 tsp. |
Smoked paprika | 2 tsp. |
Salt and pepper | to taste |
Canola oil | ½ Tbsp. |
Ginger | 2 Tbsp. |
Garlic Chopped | 2 tsp. |
Fresh rosemary | 2 tsp. |
Lime, juiced | 2 ea. |
Ginger | 2 Tbsp. |
Rice wine | 2 oz. |
Honey | 2 oz. |
Soy sauce | 2 oz. |
Shallots | 2 oz. |
Shiitake | 4 oz. |
Button mushroom | 4 oz. |
Port wine | 3 oz. |
Chive | Garnish |
Red & Yellow Pepper | minced |
Fresh Rosemary Sprigs | 4 each |
Method
- Cut pork tenderloin into 2- 1.5 oz medallions.
- Rub with dried spices and oil, add chopped rosemary and lime juice and marinate 2 hours.
- Peel shallots and slice.
- Remove stems and slice mushrooms.
- Sautee shallots and mushroom in sauce pot for two minutes, add port wine and reduce by half.
- Pan-sear pork tenderloin in canola oil on each side until cooed to desired temperature.
- Reduce soy sauce, honey , grated ginger , rice wine by half and brush over pork
- Let rest 5 minutes.
- Place pork over mushrooms and drizzle with glaze.
- Garnish with diced peppers, chives and rosemary sprig.
More Info
ClubCorp Unveils Healthy Dining Options Menu | View photo gallery of menu items here
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