LCBO Food & Drink Winter 2018

SEASONAL  SUNDAY SUPPERS

PHYLLO-WRAPPED HERBED PORK TENDERLOIN WITH MUSHROOMS

1 tsp (5 mL) chopped fresh sage ½ tsp (2 mL) chopped fresh thyme Salt and freshly ground pepper 2 tbsp (30 mL) chopped fresh parsley 1 Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. 2 Pat pork dry and season all over with salt and pepper. Heat oil in a large skillet over high heat; add 1 tbsp (15 mL) of the butter and swirl until melted. Brown pork on all sides, about 5 minutes total. Transfer to a plate and let cool. (Reserve skillet.) 3 In a small bowl, combine mustard, sage and thyme. 4 Melt remaining butter. Lay 1 sheet of phyllo on work surface with one long side facing you and brush lightly with butter, then repeat, stacking the 3 sheets and ending with butter. Place pork parallel to the long side of the phyllo closest to you, about 2 inches (5 cm) up from the edge. Spread mustard mixture over top, sides and ends of pork. Starting with the long edge closest to you, fold pastry over pork, then fold both short sides in toward the centre over the pork. Roll up to enclose pork, without wrapping too tight. 5 Place seam-side down on prepared baking sheet and brush outside of phyllo with butter.

Zesty mustard and savoury herbs surround moist pork in a crispy wrapping in this easy- to-make but impressive dinner. The tender, flavourful mushrooms are so simple yet so de- licious. Fresh herbs make all the difference in this dish so do pick them up at the store, or if you grow them at home, check your garden un- der the snow—you might be surprised to find green sage and thyme there ready to pick. This recipe can easily be doubled for more servings; just sauté the mushrooms in two batches or use two skillets to avoid overcrowding, which makes them steam. A digital probe thermome- ter is very helpful to cooking the pork enclosed in pastry to perfection. Serve lightly cooked green beans and roasted or mashed potatoes on the side. 1 lb (500 g) pork tenderloin, trimmed Salt and freshly ground pepper 2 tsp (10 mL) vegetable oil ¼ cup (60 mL) butter, divided 2 tbsp (30 mL) grainy mustard or 1½ tbsp (22 mL) smooth Dijon mustard

Insert a leave-in probe thermometer through the phyllo at one end of the roll near the bottom, so the tip is in the thickest part of pork. 6 Bake for about 18 minutes or until phyllo is golden and crisp and thermometer in pork registers 145°F (63°C) for medium-rare. Let rest for 5 minutes. 7 For themushrooms, return skillet tomedium- high heat. Add butter and swirl to coat. Cook mushrooms, stirring often, for about 10 min- utes or until liquid is released and mushrooms are lightly browned but not dry. Stir in sage and thyme; season to taste with salt and pepper; sauté for 1 minute to blend flavours. Remove from heat and stir in parsley. 8 Cut pork into medallions, cutting crosswise on a slight angle with a serrated knife. Spoon mushrooms onto warmed plates and arrange pork medallions alongside. Serves 4 WHAT TO SERVE Pelee Island Ruggles Run Noir Zweigelt VQA LCBO 216028, $12.45 Oyster Bay Chardonnay VINTAGES ESSENTIALS 326728, $19.95

1½ tsp (7 mL) chopped fresh sage 1 tsp (5 mL) chopped fresh thyme 3 sheets phyllo pastry MUSHROOMS 2 tbsp (30 mL) butter 12 oz (375 g) small mixed cremini and white mushrooms, sliced if larger

40  FOOD & DRI NK WINTER 2018