October has Machine Shed already excited for Thanksgiving, so we owe it to our pioneers for week two of Pork Month! Explore new territory in your kitchen with this week’s recipe: The Pork Pioneer. Simple to cook and easy on the wallet, this comforting dish is perfect for a cold fall day!

Ingredients

• 8 oz. Pork Tenderloin
• 8 oz. Egg Noodles
• 3 oz. Shed’s Herb Sauce
• Your choice of additional fixins’

Machine Shed’s Herb Sauce Ingredients

• 1/4 Cup Margarine
• 3/4 Tablespoon Garlic
• 1/2 Tablespoon Thyme
• 1/2 Tablespoon Basil
• 1/4 Cup Pork Base
• 8 Cups Heavy Cream

Roux:

• 1 Cup Flour
• 1 Cup Margarine

Method

1. Clean pork tenderloin of all silver skin and cut into 2 oz. Medallions.
2. Sauté the margarine, garlic, thyme, and basil. Add the pork base and heavy creamer, then let the mixture simmer.
3. Make a roux by melting the 1 cup margarine and 1 cup flour, then allow to cook for a few minutes.
4. Bring the sautéd mixture to a boil and whip the roux into the mixture until it thickens and is smooth.
5. Sauté the pork on the griddle until done. Set medallions on cooked egg noodles, and cover with herb sauce.
6. Enjoy!