Recipe courtesy of Graham Kerr

Pork Teko Teko

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  • Level: Easy
  • Yield: 4 servings
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Ingredients

4 (6-ounce) pork tenderloins, trimmed

Salt and pepper

8 slices bacon

1/4 cup olive oil

Freshly ground white peppercorns, to taste

1 1/2 cups Mushroom Sauce, recipe follows

Lemon, to garnish

Parsley, to garnish

MUSHROOM SAUCE

1 tablespoon clarified butter

1 small onion, finely diced

4 ounces mushrooms, tops finely sliced, stems finely chopped

2 tablespoons arrowroot

1/4 cup dry white wine

1 1/4 cups hot water

Meat concentrate, to taste

1/2 lemon, juiced

1 sprig parsley, leaves chopped

Cayenne pepper, to garnish

Directions

  1. Preheat broiler. Stick a skewer down center of pork fillets from thick end. Season with salt and pepper and wrap with strips of bacon. Brush with oil and broil about 8 minutes each side. To serve, slide from skewer and slice into medallions. Serve in sauce. Garnish with lemon and parsley.

MUSHROOM SAUCE

  1. Melt butter in saucepan over low heat. Add onion and cook until tender. Add mushroom stems and continue to cook. Mix in arrowroot and then white wine, hot water, and meat concentrate. Bring to a boil. Add sliced mushrooms, lemon juice, parsley and cayenne pepper at last moment.