Holiday Pork with Shrimp

12 ounce pork tenderloin, sliced thin
salt and pepper
3 tablespoons olive oil
6 large shrimp, shelled and deveined
½ cup artichoke hearts, quartered
¼ cup shitake mushrooms, stemmed and sliced
1 Granny Smith apple, cored, peeled and cut in 1/16-inch slices
1 clove garlic, crushed
2 ounces white wine or chicken stock
2 ounces demi-glace
1 teaspoon fresh parsley, chopped
1 teaspoon fresh basil, chopped
1 tablespoon butter, softened

Dredge the pork in flour mixed with salt and pepper to taste. Place the olive oil in a sauté pan over medium-high heat and cook the pork and shrimp for one minute. Turn the pork and shrimp. Add the artichoke hearts, mushrooms, apple, and garlic and sauté for 2 more minutes. Turn the pork and shrimp again, and then add the white wine or chicken stock, demi-glace, parsley, and basil. Finish with the butter. Do not bring to a boil after butter is added.

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