Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice

Pork tenderloin rubbed with peppercorn and garlic cooked 135/2. Mushrooms sautéed in butter, deglaze with sherry and let alcohol burn off. Add 1 cup chicken stock and reduce by 3/4. Stir in dollop of heavy cream, parmesan cheese, and chives. Anson Mills Carolina Gold Rice. 1:4 rice to liquid ratio. Dash of cayenne and 1t salt in water. Bring to simmer, stir once and cook until al dente. Drain/rinse rice and spread on baking sheet and bake for 10-12 minutes @ 300F with pats of butter scattered about. Stir halfway through until rice is dry. Side note: This is the BEST way to cook rice. Each grain is packed with flavor, and there is zero “mushiness”.

(I can’t get the photo to load…so here’s a link! Sorry!) http://imgur.com/a/mhjCJ

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Another great looking meal.

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