This recipe came from my mother who told me that she got it from a friend, who got it from another friend…and so on, and so on.
Somewhere along the line, a recipient asked the same question you’re probably wondering: “why is it called Pork Marilyn Munroe?”
And got the following answer: “because it’s my husband’s favourite dish.”
(my mother cackles like a madwoman every time she tells this story. Every time.)
My husband isn’t really into Marilyn Munroe…he prefers non-curvy redheads ( I fervently hope) but he certainly was a fan of the recipe.
Roast Pork Marilyn Munroe (serves 2)
- 100g pork tenderloin
- 1/2 small, white onion, thinly sliced
- 1 clove garlic, minced
- 2 tbsps butter
- 2 large mushrooms, thinly sliced
- 1 tsp wholegrain mustard
- 1/4 cup heavy cream
- Heat the butter in a frying pan until it froths. Season the pork with sea salt and pepper then add to the pan and sear on both sides (it should be nice and brown on both sides).
- Remove the pork and take the pan off the heat (but don’t wash – conserve those precious meat juices). Transfer the pork to a baking dish, cover and bake at 375 for 30 minutes.
- In the meantime, put the pan back on the heat. Add the onions and garlic, fry on a medium heat for five minutes. Add the mushrooms and fry for a few more minutes until they brown and soften.
- Take the pan off the heat, stir in the mustard and then the cream. Keep warm until the pork’s ready then serve over the top.
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