Pork Teko Teko

Recipe Ingredients

4		Pork tenderloins - (6 oz ea) - trimmed
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Bacon
1/4 cup	59ml	Olive oil
		Freshly-ground white peppercorns - to taste
1 1/2 cups	355ml	Mushroom Sauce - (see below)
		Lemon - to garnish
		Parsley - to garnish
		Mushroom Sauce
1 tablespoon	15ml	Clarified butter
1 tablespoon	15ml	Onion - finely diced (small)
4 oz	113g	Mushrooms - tops finely sliced,
		Stems finely chopped
2 tablespoons	30ml	Arrowroot
1/4 cup	59ml	Dry white wine
1 1/4 cups	296ml	Hot water
		Meat concentrate - to taste
1/2		Lemon - juiced
1 section		Parsley - leaves chopped
		Cayenne pepper - to garnish

Recipe Instructions

Preheat broiler. Stick a skewer down center of pork fillets from thick end. Season with salt and pepper and wrap with strips of bacon. Brush with oil and broil about 8 minutes each side.

To serve, slide from skewer and slice into medallions. Serve in sauce. Garnish with lemon and parsley.

Mushroom Sauce: Melt butter in saucepan over low heat. Add onion and cook until tender. Add mushroom stems and continue to cook. Mix in arrowroot and then white wine, hot water, and meat concentrate. Bring to a boil. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0183) - from the - TV FOOD NETWORK

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