Palette of Pork Tenderloin Courtesy Of: Andrea Meagher, Centennial College Palette of Pork Tenderloin 8 servings Pan Seared Pork Tenderloin 125 g or 4oz Pork tenderloin 30 mL or 2 Tbsp Vegetable Oil 60 g or 2 oz Shitake mushrooms 60 g or 2 oz Oyster mushrooms Salt and pepper to taste 100 g or 3 oz Flour 60 g or 2 oz Pork Jus Pork au Jus 1.3 kg or 3 lbs Pork bones 454 g or 1lb Mirepoix 2 L or 2qts Water 225 g or 1/2 lb Shitake mushrooms(stem) 225 g or 1/2 lb Oyster mushroom (stem) 250 mL or 1 cup Red wine 60 g or 2 oz Tomato paste 30 mL or 2 Tbsp Thyme Pan Seared Pork tenderloin

Remove silver skin and fat from the tenderloin. Cut pork tenderloin and pound into medallions ¼ inch thick.
Heat up vegetable oil. Dredge pork in flour. Put into hot oil (browning both sides). Cook until medium rare. Remove pork from pan and place on a warm plate. Deglaze pan with jus. Add mushrooms to jus and reduce by half.

Pork au Jus

Roast bones in oven (350F) for 3 to 4 hours. Add mirepoix and tomato paste and cook until brown. Deglaze pan with red wine. Add water and mushroom stem. Pour into a stock pot. Bring to a boil. Turn the heat down until it simmers. Reduce by half. Serve on wild rice with vegetable medley. Garnish with cooked spaghetti, dried and tied into a knot.