Weekend Recipe: Pork tenderloin with mushrooms and pear:

This recipe brings together a number of flavours to make a beautiful taste. There's the earthiness of the mushrooms, the fragrance of sage and the slight sweetness of pears together with the smokiness from the BBQ of the pork. 

Having said that, you don't have to BBQ it if you prefer not to. The alternative is to pan-sear it to brown the pork and then put it in the oven.

Serves 4

Ingredients

approx. 175g mushrooms

1 tablespoon butter

2 tablespoons olive oil

1 large shallot, chopped (or 1 medium onion and a minced clove of garlic)

1 pear, peeled and diced

salt and freshly ground black pepper

1 generous tablespoon chopped fresh sage

1 butterfly pork tenderloin, approx. 600-750g – ask the butcher to prepare it for you

You’ll also need some kitchen twine.

Method

1.  Slice and/or chop the mushrooms. You should have a generous two cups of mushrooms when finished.

2.  Heat the butter and olive oil in a large sauté pan over medium flame.

3.  Add mushrooms, shallot, and pear to skillet and toss to coat with butter and oil. Season with salt and pepper and cook for 12 to 15 minutes, stirring frequently to avoid overly browning the shallot.

4.  Add sage and cook until fragrant, about 45 seconds. Remove from heat and set aside.

5.  Arrange the mushroom filling down the middle of the butterflied tenderloin lengthwise, spreading it evenly. Starting with a long side, roll the tenderloin as tightly as possible. Tie it in 4 places with the twine and trim off the loose ends (this will reduce the chance of the twine catching fire on the BBQ).

6.  Brush the tenderloin with oil and season with salt and pepper on all sides.

7.  Lightly brush the BBQ with oil and lay the tenderloin on the side not over the coals.

8.  Cover the BBQ (with vents open) and let it cook for 20 minutes, turning the tenderloin at the halfway mark. Move the tenderloin over the coals and cover the BBQ. Cook for another 10 to 15 minutes, turning once. Transfer to a platter or cutting board and tent with foil. Let the tenderloin rest for about 5 minutes and then slice crosswise into medallions. Serve.

Tip:  Make sure no one gets a piece of twine.