Balsamic Peppered Pork Tenderloin Filets with Mushroom Salsa
From chefmeow 14 years ago
- 20 minutes to make
- Serves 6
BALSAMIC PEPPERED PORK TENDERLOIN FILETS WITH MUSHROOM SALSA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Thomas Estate in Kaufman, Texas in 1991.
Ingredients
- 6 pork tenderloin steaks cut 1" thick shopping list
- 2 cloves garlic finely minced shopping list
- 4 teaspoons butter shopping list
- 4 teaspoons lemon pepper shopping list
- 2 teaspoons extra virgin olive oil shopping list
- 1/4 cup beef broth shopping list
- Tomato Mushroom Salsa: shopping list
- 6 large ripe plum tomatoes shopping list
- 2 cloves garlic finely minced shopping list
- 1 tablespoon extra virgin olive oil shopping list
- 1 tablespoon fresh lime juice shopping list
- 1/4 cup fresh Italian parsley chopped shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 3 tablespoons shallots finely chopped shopping list
- 1 cup fresh mushrooms diced shopping list
How to make it
- Coat both sides of steaks evenly with lemon pepper pressing firmly.
- Heat olive oil in heavy skillet over medium high heat.
- Add steaks and pan fry 8 minutes turning once.
- Remove steaks to heated platter to keep warm.
- Combine broth, vinegar and garlic.
- Add to skillet then cook stirring brown bits 3 minutes then stir in butter and blend. Spoon sauce over steaks and serve with salsa.
- To make salsa combine all ingredients in a glass bowl and toss well.
- Refrigerate covered 3 hours to blend flavors.
sparow64
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" It was excellent "