Ingredients
2 pork tenderloins, cleaned of silver skin, tail end removed2/3 tablespoon butter
1 1/3 cups assorted fall mushrooms (morels, shiitakes)
1 1/3 tablespoons white wine
1/8 cup shallots
2/3 teaspoon chopped thyme
1/8 cup bread crumbs
salt and pepper to taste
For the marinade:
1 cup extra virgin olive oil2 tablespoons Worcestershire sauce
1/4 cup balsamic vinegar
1/4 cup white wine
1 teaspoon cayenne pepper powder
2 teaspoon cracked black pepper
2 tablespoon soy sauce
1/4 cup thyme
Description
Foodfit
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