Wild mushrooms, stock, sharp feta or goat cheese, fresh sage, pork tenderloin filets, garlic, shallot, S&P and port. Assorted vegetables such as carrots, parsnips, fennel and beans.
Toss the vegetables with S&P and a little bit of olive oil. Roast in a 425 degree oven for 30 minutes, turning once.
Saute mushrooms, garlic and shallots in butter until browned and most of the liquid has evaporated, about 5 minutes.
Season filets with S&P and saute in olive oil until well browned and internal temperature reaches 140 degrees, about 8 minutes per side. Set aside.
Deglaze the pan with port, scraping up all the brown bits. Add stock and bring to boil. Reduce volume by half.
Meanwhile, fry the sage by making a thin batter of 1/4 cup flour, 1/4 cup water and S&P. Holding the stem between your thumb and forefinger, dip the leaves into the batter and then into hot olive oil. Fry for a minute or so then transfer to a plate to drain.
Add the filets and mushrooms back to the pan with the port and heat through, about 5 minutes.
Serve topped with crumbled goat or feta cheese and fried sage.
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