Pork Teko Teko

Name: Pork Teko Teko
Ingredients: 4 (6 ounce) pork tenderloin, trimmed; salt and pepper; 8 slices bacon; 1/4 cup olive oil; freshly ground white peppercorns, to taste; 1 1/2 cups mushrooms, sauce recipe follows; lemon, to garnish; parsley, to garnish; mushroom, sauce; 1 tablespoon clarified butter; 1 small onion, finely diced; 4 ounces mushrooms, tops finely sliced, stems finely chopped; 2 tablespoons arrowroot; 1/4 cup dry white wine; 1 1/4 cups hot water; meat, concentrate to taste; 1/2 lemon, juiced; 1 sprig parsley, leaves chopped; cayenne pepper, to garnish

19 ingredients

8 steps

Ingredients

4 (6 ounce) pork tenderloin, trimmed
salt and pepper
8 slices bacon
1/4 cup olive oil
freshly ground white peppercorns, to taste
1 1/2 cups mushrooms, sauce recipe follows
lemon, to garnish
parsley, to garnish
mushroom, sauce
1 tablespoon clarified butter
1 small onion, finely diced
4 ounces mushrooms, tops finely sliced, stems finely chopped
2 tablespoons arrowroot
1/4 cup dry white wine
1 1/4 cups hot water
meat, concentrate to taste
1/2 lemon, juiced
1 sprig parsley, leaves chopped
cayenne pepper, to garnish

Directions

1

Preheat broiler. Stick a skewer down center of pork fillets from thick end Season with salt and pepper and wrap with strips of bacon.
2

Brush with oil and broil about 8 minutes each side.
3

To serve, slide from skewer and slice into medallions.
4

Serve in sauce garnish with lemon and parsley
5

MUSHROOM SAUCE:
6

Melt butter in saucepan over low heat. Add onion and cook until tender Add mushroom stems and continue to cook.
7

Mix in arrowroot and then white wine, hot water, and meat concentrate Bring to a boil.
8

Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.