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Show 08.10
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Seared Pork Tenderloins with Sautéed Mushrooms & Shallots & Collard Greens
Guest Chef Anne Apra

Seared Pork Tenderloin w/ Sautéed Mushroom & Shallots

Ingredients:
10 oz. Pork Tenderloin
2 sprigs fresh herbs, separated from their stems: Thyme & Rosemary
2 cloves finely minced Garlic
Coarse Sea Salt & Cracked Black Pepper (to taste)
1/4 lb Sliced Mushrooms
1 Shallot finely chopped
1/4 cup chopped Italian Flat Leaf Parsley
2 Tablespoons of Extra Virgin Olive Oil

Execution:
Rinse & pat dry Pork and bring to room temperature. Combine next 3 ingredients to create a rub and apply directly onto meat, coating all sides equally. In a skillet or griddle, drizzle ½ tablespoon of EVOO and sear Pork uniformly to create a crust and transfer to a baking sheet. Place in a 350 degree pre-heated oven. Roast for 20 minutes, checking for an internal temperature of 140 degrees. Remove from pan onto a cutting board and let rest for 10 minutes before slicing.  Combine remaining ingredients in a deep sauté pan, stirring often to incorporate oil, herbs, and shallots. Season to taste w/ salt & pepper.
Pool Collard Greens onto a serving platter/plate & arrange Pork Tenderloin slices. Top w/
generous portion of mushrooms. Garnish with chopped fresh parsley!

Collard Greens
Ingredients:
3 Cups low sodium chicken stock (*Other stock is optional!)
1 lb. Smoked Turkey or Ham - Cajun-Style, cut into cubes
3 + Tablespoons Corn Oil
1 large Brown Onion, diced
1 (or more!) Jalapeno Chili, chopped, w/ seeds removed
4 lbs. Collard Greens w/ stems removed & sliced into medium-sized strips

Execution:
Sauté: In a heavy bottom skillet over a medium heat, sauté Onions in 2 Tablespoons of Corn Oil until translucent (approx. 4 minutes). Add Cubed Turkey & Jalapeno and continue to sauté for approx. 2 minutes to incorporate flavors. Add sliced Greens to pan-a handful at a time, stirring them until they begin to wilt. If more oil is needed, add in ½ teaspoon increments until glossy & wilted. Add broth, stirring to blend. Cover & Simmer for 20 minutes, stirring occasionally. Salt & pepper to taste, and serve hot!!