Pork Tenderloin Medallions, Shitake Mushrooms and “Yuca en Escabeche”

What a combination! Pork tenderloin is such an easy cut to cook with. The bonus? It’s already tender and it tastes delicious if you add the right ingredients. One tenderloin pack, which includes 2 tenderloins, renders a lot, especially when is cooked with shitake mushrooms, since the texture and flavor of this type of mushroom comperes to meat. Enjoy.
 
Approximate Prep and Cooking Time: Under 35 Minutes
Approximate Cost: $26.07 or $6.52 per serving
Difficulty Level:    X   Easy
Servings: 4
 
Ingredients
 
1 pork tenderloin cut in 12 -1 ½ inch pieces ($13.83)
½ bag (3 oz. bag @$4.49) approx. 10 Shitake mushrooms ($2.25)
1 tbsp. Adobo (.30)
1/3 cup Olive Oil ($1.35)
1 large onion (.40)
10 cloves of garlic, chopped (.40)
1 tbsp. rinsed Pepper stuffed olives (.50)
1 tsp. black peppercorns (.15)
2 tbsp. red wine vinegar (.35)
1 small bag of Goya Yuca ($2.69)
2 cups of beef broth ($1.25)
2 avocados ($2.50)
4 Bay leaves (.10)
 
Directions
 

1. Soak the shitake mushrooms in hot water to hydrate them. Drain, set aside.
2. In the same water, add 2 cups of beef broth and boil the Yuca pieces according to package directions, except do not add salt, since the broth is already salty. Drain, set aside. When cold to the touch, cut down to about 1 /12” pieces.
3. Clean, cut and season the tenderloin with Adobo and olive oil, Refrigerate.
4. Add the olive oil to a skillet, peppercorns and bay leave and sauté the onion and garlic until translucent. Then add the olives and vinegar.
5. When all mixed well, add to the previously drained Yuca and stir.
6. In a separate skillet, sauté the mushrooms and tenderloins until golden brown; however, 100% cooked.
7. Slice the avocados and begin to plate.