Believe me, being in the music biz takes a lot of stamina -- the sort of
stamina that good food can provide.
Each month in Sun Country, we'll be bringing you the favorite recipes
of country's biggest stars.
We start with Duane Steele, an Alberta boy whose solo debut album was
recently released by Mercury Records. His favorite meal: Medallions of Pork
With Mushrooms.
Sound yummy?
Duane tells me it is!
MEDALLIONS OF PORK WITH MUSHROOMS
2 or 3 lbs. of pork tenderloin
2 tbsp. butter
2 tbsp. olive oil
1 crushed garlic clove
2 oz. prosciutto ham
2 oz. Monterey jack cheese
4 or 5 finely chopped green onions
1/2 cup sliced shiitake mushrooms
3/4 cup red wine
1 tsp. dark soya sauce
Slice down the centre of the tenderloin and stuff it with ham, cheese
and garlic. Tie with string so it forms a log.
Salt and pepper to taste.
In a heavy frying pan, sear the outside of the tenderloin in the
butter and olive oil. When the outside is medium dark brown, cover and cook in
a 350-degree oven for about 20 to 25 minutes.
In a medium saucepan on top of the stove, saute onions until they are
transparent, toss mushrooms for two or three minutes until they are browned.
Slice loin into half in medallions and cover sparingly with wine
sauce. Serve with spaetzle or baby potatoes and peas, or french cut green
beans.
