Pork Tenderloin & Portabella Mushrooms with Roasted Red Pepper Coulis.
My dad showed up at my house with this recipe in hand a couple of months ago. We made it for a family dinner and it was so fresh and good, I’d been thinking about making it again it ever since.
There are 3 distinct parts to the recipe – (#1) Grilled Pork Tenderloin, (#2) Grilled Portabella Mushrooms, and (#3) Roasted Red Pepper Coulis…which is just a fancy word for sauce.
One of the things I love about this dish is that while you can taste each element distinctly on its own, they all work well together to make an incredibly flavorful meal.
Sort of one of those “the sum is greater than the parts” situations.
This meal feels like fancy restaurant food to me but when you break it down, it is really quite simple and easy to prepare: grill the pork & mushrooms and make a tasty sauce.
Here’s what you need:
Pork Tenderloin, Portabella Mushroom Caps, Onion, Garlic, Red Wine, Roasted Red Peppers, Beef Broth, Olive Oil, Tomato Paste, Corn Starch, Sugar, Salt & Pepper. Arugula or other greens optional but highly recommended.
Start with a bit of chopping. Finely chop 1/2 of a large onion, about 1 cup and 5-6 big cloves of garlic. That’s a lot of garlic but it is going to serve double duty on the pork and in the sauce.