Pork Tenderloin with Mushrooms

Pork Tenderloin with Mushrooms. I would like to share a simple Pinoy version of cooking stirfry with fresh mushrooms. My point is to try to educate our readers that fresh mushrooms are also available in Manila. They are reasonably priced, and they are available in most supermarkets in Metro Manila. The only reasons in my opinion that fresh mushrooms are not priced at affordable level to mainstream Pinoy because, most Pinoy will shy away in buying them as a results the supply is very limited that dependent to the needs of small part of Pinoy households. Mushrooms are not popular or common ingredient to a typical Pinoy dish.

Personally I love all kinds of mushrooms, in fact there are significant numbers of dishes and recipes that I have made with mushroom as one of the main ingredients, Click  the followimg Pinoy Mushrooms Recipe to check them out.

Fettuccine with Mushroom and Mushroom Sauce

Pork and Mushroom Adobo

Vegetrable Stir Fry, Oyster Mushroom

Oxtail with Mushroom Sauce

T-Bone Steak with Mushroom and Oyster Sauce

Chicken with Mushroom Sauce

Pork Chop with Mushroom Sauce

Egg Noodles with Mushroom

Asparagus and Mushroom Spaghetti in White Sauce

Mushroom with Dried Fish Fettuccine Carbonara

Fettuccine with Mushroom and Mushroom Sauce

Mushroom Sotanghon Noodle Soup

Adobong Kabute

Mushroom and Tofu Pinoy Bistek Style

Pinoy Garlic Mushroom

Pork Tenderloin with Mushrooms is one dish I made to make a point that fresh mushroom can be enjoyed also by every Pinoy at our home and not only on Chinese restaurants.

Here is the recipe of my Pork Tenderloin with Mushrooms, must try

Ingredients:

1 large pork tenderloin, thinly sliced into strips

150 grams fresh oyster mushrooms, cut to pieces.

150 grams fresh button mushrooms, sliced

150 grams fresh shitake mushrooms, sliced

1 medium sized red bell pepper, deseeded, cut into strips

2-3 stalks leaks, trimmed, sliced diagonally

1 medium sized onion, peeled, chopped

2-3 cloves garlic, peeled, crushed, chopped

2-3 thumb size ginger, skinned, cut into thin strips

1 tbsp. crushed peppercorns

1/2 cup oyster sauce

1/3 cup soy sauce

1/2 cup corn starch

salt and pepper

cooking oil

Cooking procedure:

Place the sliced tenderloin in a large bowl, add in a few dash of soy sauce and pepper and half of the cornstarch, toss to  coat the pork tenderloin with the soy sauce, pepper and cornstarch, keep aside and let marinate for 10 to 15 minutes. Using a large wok strifry the garlic, ginger and onion until fragrant. Add in the pork tenderloin and crushed peppercorns, continue to stirfry for 3 to 5 minutes, then add in the mushrooms and continue to strifry for 3 to 5 minutes. Add in about 1 to 1 1/2 cups of water and let cook for about 10 to 15 minutes until most of the liquid has evaporated. Add in the oyster sauce and the remaining cornstarch diluted in 1/4 cup of water, stir cook for about a minute. Correct saltiness if required. Now add in the bell pepper and leaks and stir cook for another 1 to 2 minutes. Serve with hot rice.