November 2014 archive

Blackened pork tenderloin with creamy black trumpet mushroom sauce and honey ginger glazed carrots.


Toast the coriander seeds then crush the ingredients in a mortar and pestle or in a blender. Marinate the pork in the rub overnight.


½ tsp black peppercorns

¾ tsp coriander seed

1 tsp salt

1 tsp granulated sugar

1 tbsp dried black trumpet mushrooms

4 5½ to 6-ounces pork tenderloin


Black Trumpets, also known as Black Chantrelles, have a smoky, rich flavor and a pleasant, fruity aroma.

Roast carrots in a medium-hot oven, season with salt and pepper. In a bowl, mix honey and freshly grated ginger. When the carrots are almost done cooking (5 minutes before your preferred doneness), toss in the honey and ginger and put back in oven. Increase oven heat a little if you want the glaze to harden slightly.  Once the carrots are done, set aside for a few minutes before serving.

Sear the pork on all sides in a hot pan then cover loosely with tin foil and transfer to a warm oven 8-10 minutes depending on the pork thickness.  Let the pork sit before cutting and serving.

Prepare the sauce:

Cook onions until translucent.

Add the fresh mushrooms.

When the onions turn golden, deglaze with white wine and a little chicken  stock. Simmer for a few minutes.

Reduce heat, add heavy cream or sour cream. Stir

Season with salt, pepper, nutmeg.

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