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Pick mushrooms that are small and the gills on the underneath side are closed.
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2
Gently wash mushrooms and drain.
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3
Put all the mushrooms in large Dutch oven and begin cooking on medium heat.
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4
Water will be rendered from the mushrooms.
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5
If no liquid is rendered from the mushrooms, add 1 cup of broth to begin cooking.
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6
When the mushrooms have shriveled, add the broth and the onion soup.
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7
Cook slowly for about 2 hours until the mushrooms are darker in color and tender.
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8
If more liquid is needed, add water.
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9
After 2 hours add the wine and cook 1 hour more.
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10
The liquid should be reduced by 2/3 by now.
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11
Add the rosemary and butter and keep warm.
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12
Preheat oven to 450 degrees.
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13
Flour the tenderloin and shake off excess.
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14
Add salt and pepper.
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15
In a skillet over medium high heat, heat about 1 tablespoon of oil or a mixture of oil and butter.
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16
Saute the tenderloin until seared on all sides.
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17
Put in oven in skillet and roast for about 8 to 12 minutes until internal temperature is 170.
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18
Remove loin and keep warm.
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19
Deglaze the pan with wine, reduce by half and add a pat of butter.
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20
Add tenderloin back to pan and keep warm.
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21
Wrap polenta in cling wrap and refrigerate until firm.
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22
Cut polenta into rounds and dip in egg that has been beaten and dredge in flour mixed with Parmesan cheese, salt and pepper.
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23
Fry in oil until golden brown.
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24
Drain on paper towels.
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25
Make 2 per person.
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26
To serve: Place 2 polenta cakes on the plate 1 slightly overlapping the other.
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27
Slice tenderloin and allow 5 to 6 slices per person.
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28
Add drippings from pork loin to mushrooms.
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29
Spoon mushrooms with gravy over meat and polenta.
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30
Stand a spring of rosemary in center spearing the meat.
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31
If you want a fragrant presentation, you can light the rosemary after if has been slightly dried in the microwave.
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32
Green Bean Bundles: Fresh long green beans about a dozen per person 1 red bell pepper, cut into thin strips same shape as green beans Strips bacon flattened and cut in half
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33
Make bundle with green beans and bell pepper and wrap with bacon.
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34
You can either tie bacon or use a toothpick.
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35
Place bundles in glass pie plate with another pie plate on top and microwave on high until beans are crisp tender and bacon done.
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36
Remove toothpicks and serve.
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37
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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38
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
