By Jan Walsh // Photography by Beau Gustafson
Chef and owner of Iz Café and Iz Catering Kay Reed has perfected pork tenderloin. She marinades it in cream, dredges it in pecans, and serves it with a dreamy mushroom cream sauce.
Pecan Crusted Pork Tenderloin
4 pork tenderloin filets, trimmed of sinew
Salt and pepper to taste
1 ½ cups of pecans, finely chopped
3/4 cup of panko bread crumbs
2 teaspoon of dried thyme
1/2 cup of corn meal
Heavy cream, for marinade/dredging
Soak the filets in heavy cream for one hour or overnight. Combine the pecans, bread crumbs, cornmeal, salt/pepper, and thyme. Dredge pork in pecan mixture. Brown pork tenderloins in a heavy weight pan. In a 400-degree oven, finish the pork tenderloin until internal temperature reaches 145 to 150 degrees. Let pork rest 15 minutes before carving. Serves eight.
Mushroom Cream Sauce
1 pint of heavy cream
3/4 pound of mushrooms, sliced
1 shallot, diced
2 ounces of butter
1/2 cup beef stock
6 ounces red wine
Sweat the shallots and mushrooms in butter. Add the merlot and reduce by one half. Stir in the beef stock. Add the heavy cream. Reduce to desired thickness. Ladel over sliced pork tenderloin.