And now for the more cultured of my readers (and for all you ragged masses too), a little Lord Tennyson:
And by the moon the reaper weary,
Piling sheaves in uplands airy,
Listening, whispers, “‘Tis the fairy
Lady of Shalott.”
She knows not what the curse may be,
And so she weaveth steadily,
And little other care hath she,
The Lady of Shalott.
All in the blue unclouded weather
Thick-jewell’d shone the saddle-leather,
The helmet and the helmet-feather
Burn’d like one burning flame together,
As he rode down to Camelot.
Out flew the web and floated wide-
The mirror crack’d from side to side;
“The curse is come upon me,” cried
The Lady of Shalott.
“Who is this? And what is here?”
And in the lighted palace near
Died the sound of royal cheer;
And they crossed themselves for fear,
All the Knights at Camelot;
But Lancelot mused a little space
He said, “She has a lovely face;
God in his mercy lend her grace,
The Lady of Shalott.”
I love to cook with shallots. They give the onion flavor but in much more subtle tones. You can call me the Dude of Shallot!
I started with a nice tenderloin.
And ended up with quite a few medallions cut from it.
Start the gravy.
Sear the medallions.
Here is where the earthy mushrooms and the flavorful shallots come together.
A meal fit for The Dude of Shallot!
Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy
Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy
prep 4 minutes ∙ cook 10 minutes ∙ makes 4 servings (serving size: 3 ounces pork and about 3/4 cup mushroom gravy) ∙ difficultyEasy ∙ source Find.myrecipes.com
INGREDIENTS
- 1 (1-pound) pork tenderloin, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 garlic cloves, minced
- Cooking spray
- 1 teaspoon olive oil
- 1 (8-ounce) package sliced baby bella mushrooms
- 1/3 cup chopped shallots (about 4)
- 2 teaspoons cornstarch
- 1 cup beef stock (such as Swanson)
- 1 tablespoon dry sherry
DIRECTIONS
1. Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
2. Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
3. While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.
Rantings of an Amateur Chef 
I got your reference immediately AND I was very impressed. Great word play going on there ,y friend. Waterhouse’s painting of the ‘Lady of Shallot’ is one of my favorites. I believe I’m a mixture of both your ‘cultured’ readers and the ‘ragged masses’ because I’m familiar with the painting but have never read the poem. I think I’ll just have to fix that!
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Reblogged this on Essence of Pride, Inc and commented:
Dude and Dudettes, Rantings of Amateur Chef, has outdone himself yet again! This picture makes me want to run out and get some tenderloins, right now! Man, doesn’t this look?
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