Dianne says: “There’s something completely homely about the word ‘casserole’. Rolling lazily off the tongue, encouraging an informality that permits elbows on the table, bowl mopping and casual end of day banter. It’s also the kind of dish that welcomes new neighbours to the street and fortifies the poor in spirit. Living up to it’s reputation and more, tonight’s midweek supper is an uber-luxurious bowl of pork tenderloin with a medley of mushrooms and caramelised shallots, lusciously coated in a sage and Marsala cream sauce. All this in one pan AND on a week night? Why yes. Good eating shouldn’t be reserved solely for weekends. Every meal is an opportunity to revel in this, the simplest of daily rituals – gathering around the table for the customary pleasure of sharing a meal.”
Pork & Shallot Casserole with Sage & Mushrooms
Serves 4 generously
2 tablespoons extra virgin olive oil
1 tablespoon butter
400g pork fillet (loin)
2 teaspoons Dijon mustard
4 shallots, peeled and quartered
1 clove garlic
250g button mushrooms, halved or sliced
60g dried porcini or shiitake mushrooms
1 cup boiling water
about 6-8 fresh sage leaves, roughly chopped
60ml (1/4 cup) sherry or Marsala wine
1 teaspoon wholegrain mustard
60ml (1/4 cup) reserved mushroom soaking water
1/2 cup vegetable or weak chicken stock
a spritz of fresh lemon juice
250ml (1 cup) cream
salt and freshly ground black pepper
Morgenster Lemon Infused Extra Virgin Olive Oil
Heat 1 tablespoon olive oil in a wide based pan. Brush the Dijon mustard evenly over the pork fillet. Season with salt and black pepper. Place in the hot oil and brown on all sides. Remove from the pan and set aside.
Place the dried mushrooms in a heatproof bowl and cover with the boiling water. Set aside to rehydrate and plump up. Heat the remaining oil in the same pan and sauté the shallots for around 8 minutes until softened and slightly caramelised.
Add the butter to the shallots. Drain the shiitake mushrooms, retaining 60ml of the soaking water. Add the fresh button mushrooms and the shiitake mushrooms to the shallots and cook on a high heat until all the water has evaporated. Season with salt and add the sage. Deglaze the pan with the Marsala wine and reduce by half. Stir through the wholegrain mustard and pour in the reserved ¼ cup soaking water, stock, lemon juice and cream. Return the pork fillet to the pan. Spoon some of the sauce and mushrooms over the pork fillet. This will prevent the meat from drying out while cooking.
Cover partially with a lid and simmer for 20-25 minutes. I usually turn the fillet over once during the cooking time to ensure even cooking. The sauce should be reduced and slightly thicker than pouring cream. Set aside for 5 minutes.
Remove the fillet from the pan and slice into 1 cm thick slices. Place the sliced pork back into the sauce, cover with the sauce and reheat slowly until warmed through.
To finish, drizzle with Morgenster Lemon Infused Extra Virgin Olive Oil and serve with cauliflower mash or fresh tagliatelle.
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE