Ingredients for Pork Teko Teko
- 2 pork tenderloins (about 12 ounces each)
- salt to taste, freshly ground black pepper to taste
- 4-6 slices bacon
- 1 tablespoon olive oil
- freshly ground black pepper to taste
- 2 cups sliced fresh mushrooms
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 cups sliced fresh mushrooms
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1 tablespoon arrowroot powder
- 1/4 cup dry white wine
- 1/4 cup hot water
- 1 tablespoon meat concentrate or beef bouillon
- 1 pinch cayenne pepper
- 2 tablespoons cold water
- extra lemon wedges for garnish
- parsley sprigs for garnish
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How to Make Pork Teko Teko
- Preheat your broiler to high.
- Prepare the pork: Using a sharp skewer, pierce the center of each pork fillet lengthwise, starting from the thick end. Season generously with salt and freshly ground black pepper. Wrap each fillet tightly with 2-3 strips of bacon.
- Brush the bacon-wrapped pork fillets with 1 tablespoon of olive oil. Place them on a broiler pan and broil for approximately 8 minutes per side, or until the pork is cooked through and the bacon is crispy. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Once cooked, carefully remove the pork fillets from the broiler and let them rest for 5 minutes. Slide the pork off the skewers and slice into medallions.
- **Prepare the Mushroom Sauce:**
- Melt 2 tablespoons of butter in a medium saucepan over low heat. Add 1/2 cup of finely chopped onion and cook until softened, about 5 minutes.
- Add 1 cup of sliced mushroom stems and cook for another 3-5 minutes, until slightly tender.
- In a small bowl, whisk together 1 tablespoon of arrowroot powder and 2 tablespoons of cold water until smooth. Add this mixture to the saucepan along with 1/4 cup of dry white wine, 1/4 cup of hot water, and 1 tablespoon of meat concentrate (or beef bouillon). Bring to a simmer, stirring constantly, until the sauce thickens.
- Stir in 1 cup of sliced mushrooms, 1 tablespoon of fresh lemon juice, 1 tablespoon of chopped fresh parsley, and a pinch of cayenne pepper. Cook for 1-2 minutes, just until the mushrooms are heated through.
- To serve, arrange the pork medallions on plates and spoon the mushroom sauce generously over them. Garnish with extra lemon wedges and parsley sprigs.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
8g
Fat
40g
Carbs
2g
