SERVES:
2 - 3
INGREDIENTS:
approx. 10 - 12 ounces pork tenderloin, cut crosswise into 1 - 2 inch thick medallions
6 - 8 slices bacon
6 - 8 wooden toothpicks
corn from 2 - 3 large ears of corn (approx. 1 1/2 cups)
approx. 6 - 8 ounces sliced shiitake mushrooms
approx. 1/3 - 1/2 cup chopped green onion
1 - 2 Tbs peeled, minced fresh ginger
approx. 1/4 - 1/3 cup sundried tomato strips
1/2 cup warm water
salt and pepper to taste
PROCEDURE:
Remove the kernels of corn from two or three large ears of corn, finely mince 1 - 2 Tbs of peeled fresh ginger, chop about 1/2 cup green onion and remove the woody stems from as many shiitake mushrooms as you like, cut the mushroom caps into strips and then add 1/2 cup of warm water to 1/ 4 - 1/3 cup of sun dried tomato strips to help those soften up a bit.
Cut the pork tenderloin crosswise into 1 1/2-inch thick medallions and wrap each medallion with one slice of bacon, securing the loose end with a wooden toothpick.
Season the pork with salt and pepper and cook it in a large cast iron skillet or heavy bottomed nonstick pan on medium high heat, all around on the bacon sides to crisp up the bacon, and then finish cooking it to your liking on the flat sides.
You may need to turn the heat down a bit as you're cooking the pork and then take it out of the pan to rest on a clean plate.
Add the shiitake mushrooms and corn and cook that along for a few minutes.
Once the mushrooms have cooked down and softened up a bit, add the minced ginger and green onion and cook that for a minute.
Then add the sun dried tomatoes and water and let that simmer along for a minute, season to taste and it's time to eat.
HINTS:
Use regular white or brown button mushrooms instead of the shiitake mushrooms.