# Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [February 11, 2017, 1:00pm UTC](https://community.anovaculinary.com/t/pork-tenderloin-mushroom-ragout-carolina-gold-rice/4908 "2017-02-11T13:00:52Z")\ **Posts on this page:** 2\ **Page:** 1
**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Post date:** [February 11, 2017, 1:00pm UTC](https://community.anovaculinary.com/t/pork-tenderloin-mushroom-ragout-carolina-gold-rice/4908/1 "2017-02-11T13:00:52Z")
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!) [Pork Tenderloin, Mushroom Ragoût, Carolina Gold Rice - Album on Imgur](http://imgur.com/a/mhjCJ) ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [February 11, 2017, 5:40pm UTC](https://community.anovaculinary.com/t/pork-tenderloin-mushroom-ragout-carolina-gold-rice/4908/2 "2017-02-11T17:40:29Z")
Another great looking meal.