The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Modern Diner's Pork Tenderloin With Portobello Mushroom And Sweet Potato Pancakes
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- #89828
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Sweet Potato Pancakes
2 medium to large sweet potatoes, peeled and shredded
1 egg
1/4 cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
4 tablespoons vegetable oil
Portobello Mushrooms
4 tablespoons vegetable oil
4 portobello mushroom caps, wiped clean
Pork Tenderloin
1 pound pork tenderloin
salt and pepper
4 tablespoons vegetable oil
Hollandaise Sauce
1 pound salted butter
6 egg yolks, room temperature
4 poached eggs, for plating
Spinach and Peppers
4 tablespoons vegetable oil
2 pounds fresh baby spinach
1 pound roasted bell peppers, sliced
2 cloves garlic, chopped
salt and pepper
directions
For Sweet Potato Pancakes: Mix all ingredients, except oil, in a large bowl until just combined. Form mixture into serving-size patties, like small pancakes.
Heat oil in a large skillet over medium heat. Add patties, in batches, to the hot oil and fry until firm and brown on both sides. Keep warm until ready to serve.
For Portobello Mushrooms: Heat oil in a large skillet over medium-high heat. When oil is hot, add mushroom caps and saute for 2 1/2 minutes on each side. Keep warm until ready to serve.
For Pork Tenderloin: Cut pork into serving slices, each about 1 1/2-inches thick. Season slices with salt and pepper.
Heat vegetable oil in a large skillet over medium-high heat. When oil is hot, add pork pieces to the pan and sear for about 2 1/2 minutes on each side, or until completely cooked through. Keep warm until ready to serve.
For Hollandaise Sauce: Melt butter in a saucepan over low heat until fully melted.
Meanwhile, beat egg yolks in the bowl of an electric mixer on medium speed for 1 minute. Slowly add the melted butter to the yolks until fully incorporated. Keep warm until ready to serve.
For Spinach and Peppers: Heat oil in a large skillet over medium heat. When oil is hot, add spinach, peppers, and garlic to the pan and saute, stirring to wilt spinach, for about 2 minutes, or until spinach is wilted. Season with salt and pepper, to taste. Keep warm until ready to serve.
To assemble: Place the sweet potato pancake in the center of the plate, place mushroom cap on top, and then the pork.
Place the poached egg on top of the pork and drizzle with hollandaise sauce.
Lastly, arrange the baby spinach and roasted peppers along the outer edge of the plate.
Recipe Source: The Modern Diner, Pawtucket, RI
added by
allie
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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