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Pork tenderloin, shiitakes, shallots

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Pork tenderloin, shiitakes, shallots

Bunny-Bunny | Apr 2, 2003 01:40 PM

I'm thinking some sort of roast with a port reduction, but I can't figure out what to balance it with. Dried cherries or figs maybe? I'm also kind of thinking of adding some sage, but maybe I'm starting to muddle rather than contrast. Anyone have a strong opinion?

I suppose the other option was an entirely different route, like some sort of honey and ancho powder glaze. Or something using chipotles? Still want to use the mushrooms somehow, maybe a stuffing with swiss chard?

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