with Organic Mushrooms & Artisan Ravioli with Truffle Sauce (serves eight)
3 Kurobuta Pork Tenderloins (approx. 3 lbs.)
1 tsp dried thyme (1 tbsp of chopped fresh thyme)
¼ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil
1 tbsp minced fresh garlic
4 ounces Tartufata Sauce (Truffle Sauce)
2 cups chicken broth
2 cups whipping cream
1 cups of Dried Organic Cultivated Mushroom Sampler – reconstituted, strained, rinsed, and sliced/chopped.
1 cup freshly grated parmesan cheese from a wedge to taste.
Preparing the Raviolis:
4 ea per portion/person Goat Cheese, Roasted Tomato, & Herb Ravioli. Separate ravioli’s and cook in boiling water stirring occasionally until they rise to the top. Immediately strain and shock in a ice water bath. Strain and lightly oil ravioli’s and lay out flat on a plate. This can be done in advance. Refrigerate until ready to add to sauce.
Preparing the Tenderloin:
Preheat oven to 425 degrees. Rub tenderloins with olive oil then sprinkle thyme, salt, & pepper to taste. Roast in oven to 145 degrees internal temperature or about 30 minutes. Let meat rest 8-10 minutes before slicing.
Heat olive oil then add minced garlic until browning barely begins, then add Tartufata Sauce, chicken broth, and whipping cream. Bring to a boil and begin reducing. Add dried mushrooms and continue reducing until almost thickened. Salt and pepper to taste. Add raviolis and continue reducing, stirring to prevent sticking.
Plate ravioli 4 per serving spooning sauce evenly amongst portions garnishing with grated parmesan. Slice rested pork tenderloin and fan across plate.
Recipe by Paul Hughes, MarxFoods.com contributor.